The price is high, and it tastes good. It must be served as an early breakfast.
2/4/2014 4:30:00 PM
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Wagyu cattle are raised in Japan.
Wagyu cattle are raised in Japan and on the mainland. Wagyu cattle are raised on both sides of the ocean, but only one side produces beef called “wagyu.”
Japanese wagyu cattle are being raised on the mainland.
Wagyu cattle are raised on the mainland in Japan and Australia. Wagyu cattle are also being raised in the United States and Britain.
Wagyu cattle are a Japanese breed of beef that have been bred with selective breeding over many generations to produce an incredibly tender, flavorful meat with a unique texture due to its low-temperature processing (Hiruginawagimake).
In most cases, the meat is too expensive to be served as a main course.
Wagyu beef is a luxury product that only the wealthiest people can afford. It’s not suitable for daily consumption, and even those who eat it regularly will most likely be served it as part of a second course or side dish.
Wagyu beef is usually served raw or grilled, which makes it ideal for sashimi (plain) or nigiri (pressed on rice). It’s also suitable for eating with udon noodles because of its rich flavor and texture; you can just cut up some wagyu beef into thin strips and mix them with your udon noodles! If you want to make something more complex than that, though—like an epic meal—you can always grill up some wagyumochi (wagyu sushi).
The meat is served as sashimi.
Sashimi is a Japanese dish of raw fish or meat served with soy sauce. Sashimi is famous in Japan and is often eaten as part of bento lunch boxes, particularly for school lunches. It can also be found at restaurants and bars worldwide, especially those serving sushi.
Sushi has become an international trend since its introduction to Western countries during the 1980s by Japanese immigrants who arrived on these shores seeking employment opportunities after World War II ended (and before they could return home).
Whether you find this enjoyable or not, some people in Japan are eating high-end food.
If you’ve been reading some of the articles on this site, you may have noticed that we’ve been talking a lot about high-end food. The reason is simple: it’s expensive, and it’s rare.
In Japan, some people can afford to buy top-shelf items like Wagyu beef or Kobe beef (a variety of Wagyu) at well-known restaurants to serve quality dishes. These restaurants cater to customers who want to eat something not found in any other restaurant in town or country—and they do so because they want their customers’ money!
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