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These were the four wagyū breeds, the Japanese Black, the Japanese Brown, the Japanese Polled and the Japanese Shorthorn. [3]: 8 [6] The Tajima is a strain of the Japanese Black, the most populous breed (around 90% of the four breeds). [7] [8] Beef consumption remained low until after World War II. Kobe beef grew in popularity and extended its ...
Yonezawa beef (米沢牛, Yonezawa gyū) is wagyū (Japanese beef) originating in the Yonezawa region of Yamagata Prefecture, Japan.Yamagata's government claims Yonezawa is considered one of the generally recognised three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef, [1] but Ōmi beef may have a better claim to this distinction.
Gyūdon (牛丼, "beef bowl"), also known as gyūmeshi (牛飯 or 牛めし, "beef [and] rice"), is a Japanese dish consisting of a bowl of rice topped with beef and onion, simmered in a mildly sweet sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine).
Photo: ShutterstockSteakhouses are a staple of the American dining experience—and excellent choices are abundant. But Japanese steakhouses, especially hibachi-style ones, are an even more ...
Sukiya (すき家, stylized as SUKIYA) is a Japanese restaurant chain specializing in gyūdon (beef bowl). It is the largest gyūdon chain in Japan. [1] It operates over 2,000 stores in Japan, and has branch stores across Asia. Sukiya's owner, Zensho Holdings, is listed on the Tokyo Stock Exchange and had sales of ¥511 billion in 2016.
A one-bowl dish, consisting of a donburi (どんぶり, 丼, big bowl) full of hot steamed rice with various savory toppings: Gyūdon: (牛丼, beef bowl): Donburi topped with seasoned beef and onion; Katsudon (カツ丼): Donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
The longest known ōdachi is the Haja-no-Ontachi (Great Evil-Crushing Blade). [13] Its length is 465 cm (183 in) with an overall weight of 75 kg (165 lb). [ 13 ] In 1859, this ōdachi was donated to the Hanaoka Hachiman Shrine in Yamaguchi during an imperial memorial ceremony by parishioners who sympathized with imperial patriots. [ 13 ]