Raised with loving care for perfect Wagyu

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Authentic Wagyu bears the "Universal Wagyu Mark"

with such a profound taste, Wagyu is increasing in popularity all over the world.  Unfortunately this has resulted in the appearance of many non-authentic Wagyu beef impostors.  Wagyu is Japan-produced beef that satisfies a stringent set of conditions.  Only authentic Wagyu bears the "Universal Wagyu Mark".  When choosing Wagyu, use this mark as a reminder to verify unrivalled, top-grade quality.

What is Japanese Wagyu

Superb wagyu Japanese beef comes from the special technique and the attentive care given by the producer.  The term "wagyu beef cattle" refers to distinctive Japanese breeds.  Wagyu beef cattle are raised to be healthy animals in well-ventilated barns spread with sawdust.  They are fed with a mixture of hay and highly nutritious, safe compound feeds.  Farmers who breed wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, incuding their physical condition.

A smooth, marbled pattern: the hallmark of flavor and quality.

A feature of wagyu beef is melt-in-the-mouth texture and a rich, luxurious tase derived from an abundance of fat.  The beautifl pattern of fat through red flesh like the chuck, rib, and sirloin is termed shimofuri, or marbling.  Its flavor will delight you when used in various types of cuisine.  Wagyu beef is sold after inspection and grading for attributes such as meat color, texture and marbling.

Exacting controls to deliver safe wagyu beef.

Japan implements extremely strict hygiene control over beef.  With the outbreak of BSE (Bovine Spongiform Encephalopathy), it began BSE testing and removal of SRM (Specified Risk Material) for all cattle in Japan, which is one of the strictest standards in the world.  All domestic cattle are also registered in a database at birth with an individual identification number.  With the number on domestically produced beef sold in stores, the movement of cattle, including breed and birth date, can be found on the Internet.

The term Wagyu means Japanese beef cattle, referring to purebreds of four unique breeds:

(1)Japanese Black (2)Japanese Shorthorn (3)Japanese Polled (4)Japanese Brown. 

Flavor lovingly nurtured from farm to table

Technique and care that produce undeniable quality.

The tenderness and delicate flavor of Wagyu is in high demand in Japan, where cuisine honors the inherent flavor of the ingredients.  In response to such demand, Japan has refined its production technologies and the rest of the world, which is more accustomed to slightly more textured red meat, has been taken by surprise by the texture of Wagyu - a new style beef that once tried will not soon be forgotten.  Wagyu, a relatively rare commodity, has the potential to increase the possibilities and value of food cultures around the world and bring with it significant chance.

Raised with loving care for perfect Wagyu

Each and every head of Wagyu cattle is given time and attention, and raised lovingly by feeding specialist in the vast open spaces of Japan.  In addition to well managed envirionment - a carefully designed diet including rice, hay, wheat, and bran to raise cattle that are both healthy and produce great tasting beet, and cattle sheds kept in immaculate condition so as not to stress the delicate cattle - Wagyu cattle are bred with human compassion and attention.  Outstanding production technologies and the pride of the naster in pursuit of perfect Wagyu gives way to a superior quality found nowhere else in the world.

The melt-in-your-mouth texture is unique to Wagyu

Perhaps the most prominent characteristic of Wagyu is the marbled fat distributed through the muscle fibers known as "shimofuri" in Japan.  The fine texture of Wagyu gives an extremely tender, melt-in-the-mouth quality.  Wagyu is also known for its swet, full-bodied aroma known as "wagyuko" or beef aroma.  When cooking, Wagyu is known to give off an aroma that is likened to coconut or fruit.  This beef aroma serves to further draw out the great taste of Wagyu.  The flavor of Wagyu does not only satisfy the taste buds, but all five senses and has the potentail to significantly change beef cuisine in the countries around the world.

Illustration of Beef Cuts

Wagyu Grading System

Establishment of a Wagyu beef grading system that implements meat quality (5-1) and yield grade (A, B, C): 5 is the highest grade for meat quality.

To ensure fair trading, the Japan Meat Grading Assoiation has established a beef grading system.  Beef is graded based on the yield grade and meat quality.  The yield grade refers to the ratio of meat to total weight of the carcass and is classified into three grades from A to C with A being a grade of higher yield.  Meat quality is classified into four elements and graded from  5 to 1 based on "Marbling", "color", and "firmness of the meat", and the "color and quality of the fat".  The lowest of the four individual elements is the final grade allocated to the meat.  A thorough grading system of 15 grades through a combination  of the above two grading elements ensures a clear indication of Wagyu meat quality.  The majority of Wagyu exported  from Japan is generally awarded the highest grade of 5 or 4 in meat quality and meat of such caliber is rare even in Japan.  The yield grade indicates the amount of primal cut meat retrieved from the carcass and, based on the fact that exported beef is made up of primal cuts, there is no difference in the actual meat quality of A-5 and B-5 for instance.

One of the most important factors for grading beef quality is "marbling", which refers to the fine white layers of fat that run through lean beef and intensify flavor and tederness.

Brands

Hokkaido Snow Beef	Kobe Beef	Ohmi Wagyu	Kagoshima Beef

The Secret to the deliciousness

Japanese pork is an ingredient that provides outstanding quality and taste that Japan can take pride in.  Its juicy taste and great texture are some of the reasons why Japanese food is so delicious.

Japanese pork is special, varied by region because its producers are extraordinarily knowledgeable with different feeds, breeds, and regional specialties.  Please be sure to enjoy the numerous taste of Japanese pork.

Dedicated to Making it Delicious and Healthy

- It all comes down to the deliciousness of the fat

Determining pork deliciousness, people tend to look for meat quality such as tenderness and juiciness in its flavor.  With Japanese pork, however, we also look at the flavor of the fat, how the pork melts in one's mouth, and other factors; committed to improvements, we pursue after marvelous taste beyond standard.  The unparalleled Japanese pork contains a moderate amount of fatty meat; full-bodied meat has an elastic, yet tender, texture that retain juiciness well.

- Improving pork quality with unique feed

Generally, Pig-feed's main components are corn and soy.

In recent years, rice have been modified to become pig-feed rice; food previously gone to waste are re-purposed as organic eco-feed, valued for its bountiful nutritions.

HACCP-based quality control is implemented at processing locations, and the results of various types of inspections are stores.

During carcass processing, a small knife is used to remove bones, cartilage, tendons, etc.

Searching for the unique flavor

- Japan's unique pork brands

In recent years, pork-brand numbers have grown, approximately 400 brands from various regions, where unique pigs are raised at individual farms.  These pork brands possess unique characteristics, including color, aroma, and meat quality.  In Japan, professional chefs are not the onlye ones making brand selections, homemakers are also knowledgeable in brand differentiation preferred for different dishes.  Look forward to eating and enjoying all the unique tastes Japanese pork has to offer.

- Traceability and HACCP-based Quality Control

Japan, consumer demand for better food safety promoted stricter quality control over the years.  Farms and processing locations are implementing a variety of quality control measures, such as HACCP.  For Japanese pork, however, efforts are also being taken concerning traceability, which allows pork to be tracked from when it is produced, processed and finally sent out for consumption.  Thanks to consumers' demands, we searched and attempted for variety crossbreed improvements.  In addition to high quality, modern consumers seek unique regional pork tastes, and select the perfect pork type for their particular dishes.  This is why efforts at production locations are directed at improving Japanese pork quality.

(source; J-LEC  http://jlec-pr.jp/pork.html)

Brands

Kurobuta (black pig)	Shirobuta (shirobuta pig)
	(Source;http://www.b-post.com/oosumimeat/pig/shirobuta.html)

Maguro (Blue fine Tuna)

-Delicious Otoro Sushi

Throughout Japan, all of the blue fine tuna happen to be graded from the quality of the slices of oily meat which are extracted from them, especially the highly valued toro, typically the oily belly from the tuna.  Tuna for the purpose of sushi happens to be meticulously taken care of, to make certain that the entire flesh will not be bruised or hamed.  Once the raw tuna gets to the actual seafood marketplace, center examples of the tissue are generally obtained using a unique instrument in order for the pigment, consistency, and flavor from the meat to be evaluated prior to the tuna being valued.  Although sushi includes many various tuna types such as yellow tail as well as big eye, excellent quality otoro is simply obtained from only the blue fin tuna.

Otoro is taken from the actual under-belly inside the tuna, and it is by itself separated into grades which happen to be recognized according to the marbling throughout the steak, very similar to inside grading beef.  By far the most precious o-toro or otoro, comes from the lower belly of the fish towards the head.  Chutoro, a lower topp quality, derives from the tuna belly at the center and rear through the tuna, which is not as much marbled when compared with otoro sushi.

Often the unique and delicious taste of otoro charms the majority of people as soon as they sample it.  The amazing sirion feel of raw tuna fuses together with the fatty tissue from the belly to generate a rich and creamy experiencing inside the mouth, along with the flesh from the tuna evaporating while you indulge in it.  Otoro is frequently included with sashimi and additionally nigiri sushi, mainly because the sophisticated essence, fantastic composition, and exquisite marbling are usually plainly recognized throughout these two pair of raw specieis of fish dishes.

Additionally it is generally used to produce seared hard to find tuna, that features a delectable pleasant prepared surface along with a rich and creamy amazing interior.

An exceptional part of otor is going to be soft pink together with vibrant white colored lines.  Otoro comes with a lot of delicious oily lines, which typically give it that distinctive and magnificant tastiness.  Chutoro is normally much less veined by means of fat, even though it remains a lot more oily compared with pieces from the higher area from the fish, including akami.  Otoro is definitely most tasty throughout the winter months, once tuna acquire additional body fat, and might not be as incredibly tasty when out of season.  It needs to talways be consumed fresh, mainly because it doesn't last lengthy amounts of frozen periods.

Amazingly, o-toro sushi is not commonly consumed outside of Japan, even though it is oftentimes accessible in specialized Japanese dining establishments along the shorelines of America as well as in certain parts associated with Countries in Europe.  Otoro represents a most enjoyable part of dining found in Japan, and a large number of blue fin tuna farmed all over the world land in typically the fish marketplaces linked to Japan, exactly where the o-toro will undoubtedly receive a more expensie price tag amongst sushi enthusiasts.

(source;Otoro.com  http://otoro.com)

Blue fine Tuna Sushi Anatomy

Hokkaido Scallop

This famous scallop lives up to its name.  The Hokkaido scallop is tender, sweet, and creamy - the flavor is incomparable.  The scallops are frozen in Japan, and undergo a natural thawing to retain texture and moisture without any chemicals and without adding weight to the product.

While they are available year round,  spring offers more flavorful scallops, while winter offers firmer scallops.  Seared or raw, this product cooks very well. 

(Source; Royal Hawaian Seafood  http://sfrhs.com/assets/scallops-hokkaido_new2014.pdf)