Wa (Japanese) Gyu (cattle). When in Japan, wagyu is the norm for beef lovers. But which wagyu? I am NOT a meat lover so I haven't tried all, but I made sure I wiped away my confusion over this delectable beef.
What sets this beef apart from the pack is its marbling. What is marbling? That marble pattern in a slice of beef refers to the streaks of FAT which render this meat so succulent, melt-in-your-mouth, nearly buttery. Is it because of the cattle breed? Or how the cattle was raised? It's both. There are several breeds of this much-demanded Japanese cattle predisposed to marbling. These 4 are Japanese black, Japanese brown, Japanese Poll and Japanese Shorthorn. Whichever cattle breed and region (Kobe? Matsuzaka?) it comes from, be sure to order A4 or A5 quality for your wagyu porn.
They say Kobe beef reigns supreme. But Matsuzaka comes close in terms of intense marbling and tenderness. A third, Ohmi, is likewise umami! All are from the Kansai region of Japan. Whichever way you want it cooked, this wagyu is so unforgettably tender and juicy unless you burned it.
In Hokkaido, their high-quality rice pairs well with Hokkaido Snow Beef. It's a good break from all that seafood that's so bountiful in this northern island of the rising sun. Very "wagyu" in flavor, fattiness and tenderness. Speaking of fattiness, the Japanese claim their wagyu is rich in Omega 3. The good cholesterol -- so eat on!
There are many ways to eat your wagyu. Sukiyaki, yakiniku, shabu shabu, sashimi, etc. I like mine grilled for a few seconds with the littlest plum salts. Umami.
When in Osaka, make a reservation at Matsuzakagyu Yakiniku M off Dotonbori. Nearest train station is Namba Station. I bet you'd go for a second dining visit!
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