September 7, 2021 28 min
Overview
In this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-established shop in Ginza where cuts for sukiyaki, shabu-shabu and BBQ are perfectly sliced down to the millimeter based on fat content. Witness the special conditions under which Japanese Black cattle are reared to produce Matsusaka beef, and learn how to make sukiyaki like a pro.
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