Have you ever put Wagyu in a dish with Oysters? If not, you are missing out on one of the most luscious combinations of ingredients. The chemistry between Wagyu and Oysters is so strong that their marriage creates a volcano of flavors in your mouth.
Both Wagyu and oysters are rich in amino acids, which activate our tastebuds to detect basic taste qualities: sweet, umami, bitter, salty, and sour. When you put the two together, a multiplying effect is born, and the eater experience an intense sensation of flavors.
The high levels of zinc in oysters has been scientifically proven to aid digestion,[1] which helps break down the fat and protein in Wagyu to avoid the heavy feeling on the stomach.
There are endless ways you can pair Wagyu with oysters, but make sure to take advantage of the ocean minerals and natural saltiness that come with the oysters. For example, the umami juice in oysters is a great addition to a Wagyu-based consommé gelée; When you chop up oysters with some uchimomo of Wagyu, you’ve got a wonderful tartare; And why not nix the boring old surf-n-turf from your menu and replace it with a Wagyu kainomi steak and a few Kumamoto oysters? The possibilities are endless.
Contact us to discover more ideas about pairing Wagyu with oysters and how they can complement the concept of your restaurant. Wow factor guaranteed!
[1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4231515/