WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Tuesday, November 22, 2016

Washu Beef

washu beef copyright Naoko Takagi
Washu Sirloin

washu beef copyright Naoko Takagi
Washu Sirloin

washu beef copyright Naoko Takagi
Washu Sirloin


Washu Beef

The American cow predominantly raised for meat consumption when bred with a Japanese cow known for having a high percentage of body fat creates a crossbred variety of cows sought after by professional chefs because the richly marbled meat creates mouth watering meals.



和州牛

和州牛とはアメリカ産の赤毛牛のメスと日本産の但馬牛のオスを掛け合わせた品種の牛。
アメリカ産の赤身の多い肉質と但馬牛の霜降りが程良いバランスで組み合わされ、とても美味な仕上がりとなる。
ステーキ専門店で肉をいただくのも素晴らしいが、料理を心得たシェフによって供される肉料理もたいそう心が躍ります。



Photo shooting at Hirohisa

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