NEWSWORTHY
Your wagyu beef may be getting even pricier
The world's most pampered cows are finding that a key supplement in their carefully designed diet is getting harder to come by thanks to thousands of pigs falling sick in China. Japan's wagyu, known for its soft, fatty and marbled meat, is dependent on China ...
Yakiniku Champion Haneda: Wagyu roll ready for take-off
Picture this: A generous amount of A5 wagyu beef lightly grilled with a proprietary tare sauce. Next, it’s wrapped up inside the leaves of fragrant sangchu (Korean lettuce), along with kimchi and spicy mayonnaise. Finally, it's rolled up in white rice, coated with a ...
Firms promote Japanese beef in Australia after a 17-year hiatus due to mad cow disease
Wagyu beef companies from across Japan showcased their products on Monday at a food exhibition celebrating the return of Japanese beef to Australia after 17 years. Sponsored by the Japan External Trade Organization, the Premium Japanese Food Showcase featured nine Japanese beef companies, many of ...
Mensho San Francisco: Ramen given the West Coast treatment
It's no secret: Ramen is big in America, and getting bigger fast. It also seems to be undergoing some unusual mutations in its new, no-holds-barred environment. No one understands this better than the self-styled "hyper ramen creator," Tomoharu Shono. He's the man behind some of ...
Top wagyu exporter Itoham projects 16% surge to new sales record this year
Itoham Foods Inc., the nation's biggest exporter of premium wagyu, expects shipments to hit a record with Taiwanese demand for the beef set to triple and exports to Brazil on the verge of beginning. The unit of Itoham Yonekyu Holdings Inc. predicts exports might rise ...
An Indonesian meat distributor is importing wagyu, long banned in the Southeast Asian country, in cooperation with the Japan External Trade Organization to test the local market, which has been dominated by the same breed from Australia. Johana Koswara, managing director of PT. Global Pratama ...
Henry's Burger Akihabara: Same top wagyu, grander digs
At last, Kentaro Henry Nakahara has an outlet to match the quality of the meat he uses and the scale of his ambition. When he opened the first branch of his eponymous burger restaurant in Daikanyama back in late 2015, the justifiable excitement was ...
Wagyumafia: The Cutlet Sandwich offers rich cuts of beef
Wagyu beef could hardly be hotter in Tokyo these days. The richly marbled meat from Japan's prize pampered cattle is drawing global gastronauts to some of the city's most exclusive and expensive venues, none more so than Wagyumafia. Whatever you think about the name — ...
Japan picks 'Wagyu Olympics' winners amid growing demand for luxury beef
More than 500 cattle paraded through a ring in the Tohoku region for the "Wagyu Olympics" to win prizes and recognition as the most fertile — and mouth-watering — examples of wagyu beef, increasingly popular among foodies around the world. The six-day contest that ended ...
Hyakushokuya: The wagyu joint that only makes 100 meals each day
Hyakushokuya, "100 meal shop," makes 100 meals a day — and that's it. The daily challenge for staff is to make and serve them as fast possible, so that they can take the rest of the day off. It seems that this is typically ...
Where's the beef? Matsusaka looks to carve out a name for itself
Mie Prefecture's meat industry seeks to promote its prime marbled cuts worldwide.
Henry's Burger: 100 percent wagyu, no filler
The gourmet burger market in Tokyo is an increasingly crowded field. With so many new arrivals, from small, passionate independents to slick, well-funded international operations, it's hard for new places to stand out. One that has carved out a tiny but distinct niche is ...
