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  • ONLY in JAPAN

  • Wagyu, it's the most delicious and the most desired beef in the world

  • Wagyu means Japan's beef

  • And I'm here at 43 prefecture because they won the Wagyu Olympics making it the Number One beef brand in Japan

  • Every five years the Wagyu Olympics is held to see which brand and area is the best

  • 513 cattles came to Sendai to compete on best marbling and leanness

  • Tottori Wagyu won the award for best beef this year.

  • Top beef brands, Kobe and Matsuzaka weren't present, so it begs the question

  • Is Tottori the new No.1 Wagyu in Japan you see all Japanese Wagyu beef is extremely tasty

  • A4 or A5 beef grading

  • It's so good that it's hard to tell the difference

  • Kobe beef is the most famous Wagyu brand

  • Limited to just three to five thousand cattle a year just half of one percent of the domestic beef

  • It's rare, but is that selection and rarity really worth it

  • All top Wagyu brands live stress-free lives in areas of freshwater clean air with healthy diets to increase leanness and marbling

  • It's lighter and tastier than other beef

  • You know when you taste it. It's that good, but in this episode. I'm gonna tell you why Tottori Wagyu it's so good

  • It comes from one of the most natural places in all of Japan with a history of having Wagyu cattle

  • Mount Daisen, the Mount Fuji of the West it provides Tottori with some of Japan's purest water

  • supplies the area with amazing soil for produce

  • nutritious grass for cows and cattle to graze on

  • And yeah, they have really good milk and ice cream, too

  • The area between Mount Daisen and Yonago City is loaded with farms right near the sea

  • It's a place where you don't have to pick either mountain her beach for vacation. They're both there

  • This is Nishida-san's "Bokujyo" or ranch where he has his own brand of Wagyu called Daisen Kuroushi

  • They live in clean pens of three their lives are all about relaxing

  • They love being scratched and unlike cattle overseas Wagyu are super friendly and approachable

  • It takes a little while to build trust and make friends

  • Wagyu are also really curious

  • That ring in their nose is to help lead them safely

  • It's the easiest way with minimal stress to lead a stubborn cattle

  • for Wagyu that usually means because they're too lazy to get up

  • Kimochi ii? (Feel good?)

  • Feels good?

  • Wagyu are very gentle and very clean

  • Nishida-san let me come in and help rush them after they've gotten a chance to know me

  • With those horns one could be worried, but really these Wagyu are just like kids

  • The neighbors jealous that they're not getting brushed - one Wagyu at a time, folks

  • All Japanese Wagyu have a ten digit number that identifies them online

  • the livestock database can track the date of birth and track each back to their mother all

  • Japanese Wagyu have this number all the way to the restaurant so you always know where the meat came from

  • Nishida-san really treated his Wagyu with a lot of love and affection.

  • They seemed pretty happy to me

  • So how do I wrap my head around the idea of eating these lovable Wagyu?

  • Daisen Kurooushi Kyoushou-tei when Nishida-san Wagyu beef goes

  • To eat it, I had to learn how the Japanese do it which required learning an important lesson here the principles of "Itadaki-masu"

  • it's one of the most important Japanese words you can learn and

  • Nakanomori-san, taught me the deep meaning of the word to people in Japan

  • You saw the lovable Wagyu, right?

  • The owner Nishida considers them as adorable

  • He takes a great care of them everyday for raising

  • We are also the consumer of Wagyu who raised them with a great daily care

  • At that time, we consider not to eat the Wagyu,

  • but we receives the life from the Wagyu

  • the gratitude

  • I am receiving your life

  • Which is the word "Itadakimasu"

  • There is love as well as respect

  • The love toward the cow which will be eaten

  • and will slso be shown when we actually consume it

  • It's more than just a word we say in Japan it's a deep feeling of appreciation

  • Japanese have for the food in front of them

  • In the kitchen Nagatani-san an experienced chef who has handled Wagyu for decades taught me a little bit about the different cuts of meat

  • Kyoushou-Tei prepares their Daisen Kuroushi brand for Yakiniku

  • This first cut is called "Haneshita" called Chuck flap in English part of the shoulder loin or rib side

  • You can see that intense marbling

  • Next cut is called "Kurimi" or chuck tender near the shoulder

  • it's loaded with that Amami taste on another level

  • The final cut is called "Hiuchi", which is a premium upper leg cut limited to just two kilograms of the Wagyu

  • Wagyu oil is different from other kinds of beef, it containes more Omega 3 and 6 fatty acids

  • and monosaturated fatty acid than other beef

  • After Nagatani-san is cut enough Wagyu for my dinner

  • he prepares it as beautifully as he can great respect is paid to the meat, which is why it's set so well for the customer

  • Three different cuts to try this is going to be quite a meal, " Itadaki- masu"

  • It doesn't take long for the meat to cook on the grill

  • Generally it's better to cook the meat through so the oil is heated with yakiniku it takes about 15 seconds

  • There's a selection of sauces and salt

  • This one you can eat with wasabi

  • Wasabi is a nice way to go adding extra depth to the meat, but really with this Wagyu beef

  • You can eat it as is and be really satisfied

  • Yeah

  • It's not chewy and not oily. Yes, the red meat contains little fat.

  • The distinctive feature of Daisen Kuroushi is in very natural oil tastes

  • because of the lack to stress to the Wagyu

  • the stressless cultivation and the natural oil taste are deeply related

  • The oil is there but not overpowering or heavy.

  • That's nice sound

  • Each piece was absolutely delicious

  • So which one is better Kobe or Tottori to meet Tottori beef is just as good and a fraction of the cost

  • Thankfully if you're eating Kobe or Tottori beef you can ask the manager for that ten digit number and know exactly where it's from

  • It's worth traveling around Japan to eat different Wagyu throughout the country there are over 300 Wagyu brands

  • There are also many ways to eat it all based on personal preference

  • Mount Daisen has a long history of being one of Japan's cattle market places

  • The environment around this area of Tottori has made it an ideal place to raise Wagyu cattle and that balance with nature

  • yields some of the best beef in the world

  • It really is something to give thanks to

  • If you liked it hit that subscribe button and check out another one of our shows

  • Don't miss my second live streaming channel ONLY in JAPAN *GO and check out location photos on http://instagram.com/onlyinjapantv

  • Mata ne~

ONLY in JAPAN

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B1 wagyu beef cattle meat san japanese

Japanese Wagyu Beef Experience: Beyond Kobe ★ ONLY in JAPAN

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    Summer posted on 2021/02/20
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