"Niku-Migaki" Chef’s Trimming Chef’s Trimming - A little preparation before cooking. When I have a whole cut of Wagyu in front of me, I first think about how I’d like to cook it....
Salt, lemon, and a little wasabi with good-quality soy sauce. When we cook Wagyu at home, I like to keep the seasoning simple. A little salt, some lemon, wasabi and soy sauce.It’s nice to enjoy a few different flavours with...
Oleic acid and melting point. Why Wagyu fat melts at a lower temperature. Oleic acid and melting point. Why Wagyu fat melts at a lower temperature. That melt-in-your-mouth feeling when you enjoy Wagyu? Part of the secret lies in the temperature at...
Both are A5 Japanese Wagyu. Different cuts. Which do you prefer? Does Japanese Wagyu always have to be so rich? A closer look at the cuts we choose for dinner at home. “Wagyu looks beautiful, but is it too fatty for...
Give me 5 seconds on each side. Short on time, but still want good Wagyu? When people think of Japanese Wagyu, steak often comes to mind first.But at home, we enjoy it in many different ways. Sometimes I simply slice it thin.You don’t...
Before the pan gets hot. A few simple things I do before cooking Japanese Wagyu When I cook Wagyu at home, I don’t really do much to it.A little salt, a little time, and that’s pretty much it. Seasoning just before cooking works...
