General

Ladies Do It Better, Even Wagyu Ladies

A vast majority of Wagyu meat produced in Japan is either from heifers (young virgin females) or steers (castrated males). Between the two, heifers are more highly prized for their tenderness and silky texture.
General

Mishima-Ushi: The Purest of All Wagyu

Mishima-ushi has the purest bloodline among all Wagyu. Designated as a national natural treasure by Japan, only 12-13 Mishima-ushi are released per year for meat consumption.
General

3 Ways to Cut Ingredient Cost When Serving Wagyu

Serving Japanese Wagyu does not have to be cost-prohibitive. With a bit of ingenuity, many more restaurants can put Japanese Wagyu on their menus. This article discusses 3 easily adoptable tricks.
General

Nanjas’ Favorite Wagyu: Iga Gyu

Among the over 150 brands of Japanese Wagyu, only one is said to be the Wagyu enjoyed by ninjas – Iga Gyu. Those who are lucky enough to have sampled Iga Gyu would agree that the ninjas had great taste in beef.
General

Wagyu – Why It Has To Be Japanese?

Have you ever wondered what the difference is between Japanese Wagyu and its western counterparts raised in the U.S. or Australia? Here are 4 reasons why Japanese Wagyu is the superior choice.
General

Kobe Bryant v. Kobe Beef: Who Was the Original?

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?
General

Crazy Wagyu Diet: Apples, Chinese Herbs, and … Charcoal!

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!