Author: Wagyu Sommelier

Have you thought about why there is usually an egg yolk on your steak tartare? The golden combination of beef and eggs has been scientifically proven to enhance the flavor and texture of the meat. The effects are further amplified when it comes to Japanese Wagyu.

Ernest Hemingway once said: “My only regret in life is that I did not drink more wine.” His remorse is certainly not shared by the Koshu Wine Beef, as this brand of Wagyu is fed the grape marc from wine making from the tender age of 6 months.

Did you know that Kobe Bryant actually sued the City of Kobe over the right to rename the highly coveted Kobe Beef, but he was actually named after Kobe Beef?

For decades, Wagyu and sea urchin were like an odd interracial couple in a small town before Loving v. Virginia – People looked, gossiped, and gasped, but very few approached, let alone adopted. But the chemistry of the couple cannot be suppressed, and the flame of their love burns ever more passionately. Thanks to a new generation of open-minded chefs and food scientists, this once forbidden love is now celebrated around the globe!

This week, we will introduce you to three more surprising ingredients in Japanese Wagyu’s diet. If you are lucky enough to try one of these Wagyu, be sure to notice the difference in their flavor!

Some Japanese Wagyu farmers have decided to add a dash of “spice” to their cattle’s diet. The result is some uniquely delicious meat. This article introduces some of the most unusual ingredient in Wagyu feed.

The traceability number of a Wagyu is like the birth certificate, passport, and CV all in one. It tells you everything you need to know about the meat in your plate. This article explains how to read it.

The more sophisticated diners are looking beyond Kobe Beef to experience new and unique brands. Just like in wine and cars, brands can give you a lot of information about the products.

If you are an experienced Wagyu consumer (whether as a chef or a diner), you already know that the official grades, such A5 and B4, have little to do with the actual taste of the meat. What, then, determines the taste of Wagyu?

It makes us cringe every time we see A5 Wagyu sirloin served as a steak in an American or European restaurant. Unless you are interested in burning money and killing your customers at the same time, this combination should rarely be attempted for 3 reasons.