Japanese Food Tips

Previously, I introduced the topic of Matsusaka gyu (Matsusaka beef), which is the most famous wagyu (Japanese beef). In addition, Yonezawa beef, Kobe beef and Omi beef are also regarded as the highest of Japan's luxury wagyu beef. Yonezawa cattle are fattened around Yonezawa City, Yamagata prefecture, which is located in the Tohoku region, the northernmost part of Japan’s main island. The Yonezawa beef is a brand name that is allowed only when a certain criterion is reached. The characteristic of Yonezawa gyu is fine marbling and good fat quality. Yonezawa City has a climate with a wide temperature difference between day and night. According to one local farmer, the wider the temperature difference, the better the meat, vegetables and fruits seem to taste. Sukiyaki, shabu-shabu, yakiniku (Japanese-style Korean barbeque) and steak are delicious when Yonezawa gyu is used. Yonezawa gyu melts in the mouth, leaving no greasiness, and the taste of the meat is excellent. If you want to eat Yonezawa gyu while in Japan, in addition to Yonezawa City, you will most likely find it in Tokyo where there are many restaurants, meat shops which serve Yonezawa gyu dishes, and Tokyo area train stations where ekiben (lunch boxed) are sold.