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Five more features about food, glorious food, this time leaning heavily toward meat. Apologies to veggies, who can skip straight to the final point:

  • Inspired by two separate strands of his island’s food culture — raising cattle and the ubiquitous olive industry — farmer Masaki Ishii brought them together to create a premium brand of wagyu beef with a growing global reputation. Olive-fed wagyu beef is taking the “Wagyu Olympics” by storm, and putting Shodoshima on the gastronomic map, writes Robbie Swinnerton
  • The slightly sweet, super crunchy style of Japanese chicken katsu (cutlet) is the perfect base for that Italian American classic, chicken Parmesan. Served over white rice, or with pasta or a side of garlic bread, this dish is a best-of-both-worlds comfort, writes W. Tanner Kirk, the man with the recipe.
Are the best wagyu cattle raised on an olive diet? — The Meat Show | EATER
Are the best wagyu cattle raised on an olive diet? — The Meat Show (2016) | EATER
  • The standard word for Japanese fried chicken, as it’s become known around the world, is kara-age. But despite its ubiquitous presence on menus across Japan, there is a surprising amount of confusion around the dish in its country of origin. Makiko Itoh tries to clear things up, and offers readers her recipe for Hokkaido’s zangi version of the dish into the bargain.
  • Mister Karaage, aka Kenji Usui, is on a mission: To spread the gospel of Japan-style fried chicken, starting with a food truck selling what he calls Japanese “soul food” to the Kiwi masses, writes Claire Williamson. So if you find yourself feeling peckish out in the back of beyond in Nelson, New Zealand, watch out for the sharp-toothed chicken logo.
  • Shikoku’s famed yuzu citrus is a versatile ingredient that can be used in its entirety, with nothing going to waste. You can even add it to your bath. But if you’d rather eat it — in the form of an Italian-style lemon cake with a Japanese twist — Chiara Terzuolo has a recipe for that.

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