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Some Japanese beef brands are famous worldwide. Kobe and Matsusaka come to mind immediately. Koshu beef from Yamanashi Prefecture deserves a place in that conversation too. What Is...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Maesawa beef feels quiet at first. It does not shout like Kobe beef. Still, one bite can explain why Maesawa beef is famous in Japan. This premium beef brand comes from Maesawa, Os...
Most people have heard of Kobe beef. Yet far fewer know the name behind it. Tajima beef is the original — the cattle breed and regional standard from which Kobe, Matsusaka, Omi, an...
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
Some foods earn their reputation through marketing. Others earn it through flavor. 鹿児島黒豚 Kagoshima black pork belongs firmly in the second category. One bite of a properly coo...
There’s a moment, somewhere between your first bite and the second, when you realize this isn’t like other beef. The fat is different. The flavor lingers in a way that’s hard to ex...
From mid-April, Melbourne diners are getting a rare shot at Matsusaka wagyu, one of the world’s most tightly held and luxurious cuts of beef.
Behind the scenes, competing forces battle for the reputation of prestige meat.
Some foods punch above their weight. The Kobe beef croquette is one of them. On the outside, it looks simple. A golden, panko-crusted oval. Crispy. Unpretentious. You can hold it i...
吉野家は、国産牛に特製のすき焼きたれを絡めた「絶品牛重」を5月7日から数量限定で発売する。価格は店内飲食で1,207円、テイクアウトで1,185円。
Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
Казахстанские компании намерены начать поставки конины в Японию после серии переговоров и дегустаций с участием японских импортеров и дистрибьюторов, передает Lada.kz со ссылкой на...
Within the broader spectrum of high quality marbled beef being generated in Australia based on Wagyu genetics, a new niche is emerging for more moderately marbled product at more a...
One of Japan’s largest Wagyu breeders has highlighted a shifting focus from marble score to fat quality, while also revealing his company's plans to create a "next-generation lives...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Hyun does a “Hyun-makase” with 12 different cuts of wagyu. At $159, it’s the priciest of its kind.
Kijoshu is a rare Japanese sake brewed by replacing part of the water with sake during fermentation, which creates a naturally sweet, rich, and luxurious flavor. That single differ...
Open for only three hours a day. Yet, there is a legendary "Jingisukan" (grilled mutton) restaurant where the flow of customers flying in from outside Hokkaido never stops. That pl...
Photo: Andrew Bui • Food Styling: Jessie YuChenPaired with garlic, ginger, and honey, the Japanese condiment shio koji adds deep umami flavor to this meaty main. The post Koji-Mari...
Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
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