Japanese Food Tips

Have you ever heard of wagyu? Wagyu is a generic term for several breeds of beef that have been bred in Japan. The most typical breed is called kuroge-wasyu and it comprises 90% of wagyu. The characteristics of wagyu are that it has a bright crimson red meat color and the meat is very soft. The flavor of the fat is very elegant and there is a fine marbling (shimofuri), particularly in the loin area. Wagyu has earned a very high reputation in the world as an especially good quality of meat. In Japan, wagyu is rated on a scale consisting of 15 grades from C1 (lowest grade) to A5 (highest grade). A5 and A4 meat have a beautiful crimson red color and marbling (shimofuri). The price is quite high. A5 and A4 meat are used in sukiyaki, shabu-shabu, yakiniku (Japanese grilled meat) and steak. When eating this high quality meat, it melts quickly and leaves a very delicious flavor in the mouth. By the way, red meat of the lower ranks contains no marbling (shimofuri). The ranking does not represent the taste of the meat because deliciousness depends on personal taste.