Recently, even in the fashion world, more and more people are taking an interest in upstream factors such as origin and ingredients. This trend is also evident in the food world, where attention is being paid to "appreciating knowledge" about where ingredients are produced and how to enjoy them.

Last month, at the "Learn and Taste Japanese Wagyu at a Butcher's Shop" event held on the food floor of the Isetan Shinjuku Main Building on the first basement floor, we spoke with Hisato Hamada of VIVA JAPAN, who is engaged in educational activities related to Japanese wagyu culture.

To convey the appeal of wagyu, Hamada chose the "togarashi" (chili pepper) cut from the base of the cow's front leg. This rare cut yields only 4kg from an adult cow weighing 600-700kg. Through this event, Hamada will discuss the appeal of wagyu while tasting the chigarashi in various forms, such as sliced yakiniku (grilled beef), minced hamburger steak, and miso soup with beef fat. Just like tuna, in Japan, beef cuts are given detailed names, totaling over 50. Togarashi is a part of the shoulder, which contains the right amount of muscle needed for walking and a good balance of lean meat and muscle fiber. "Because shoulder meat is a part with intricate muscle, it's difficult to cut into steaks. In Japan, there's a culture of slicing Wagyu beef, as in sukiyaki, and shoulder meat is also well-suited for slicing. The way Wagyu beef is cut also speaks to Japan's unique culture of not wasting anything," says Hamada.

After enjoying the texture of the sliced beef through yakiniku, we made hamburgers using coarsely ground minced beef. These hamburgers are made with 100% Wagyu beef and no fillers are used. Seasoned with mineral-rich salt and coarsely ground pepper, they are browned on the outside and served rare in the middle. Because this part of Wagyu beef is lean and chewy, even when the inside is moderately rare, there's no unpleasant odor and the steak has a chewy texture. "Because Wagyu beef is born and raised in Japan, it pairs well with Japanese ingredients like soy sauce, miso, and fermented foods like bonito flakes," said Hamada. As a finishing touch, the restaurant will feature a red miso soup, made by browning beef fat in a broth. This soup captures the umami and aroma of Wagyu beef. The mellow and rich flavor promises to be a new way to enjoy Wagyu beef. It's also great that it's easy to prepare at home. During the event, Hamada said, "Every Wagyu beef in Japan is assigned an individual identification number, so we can learn where it was born, raised, and lived its full life. Why not take the opportunity to consider savoring life by researching where it came from? It's also fascinating how the characteristics of Wagyu beef from that region are often perfectly matched with the cuisine of the place where Wagyu beef is raised."

It might be fun to spark conversation at the dinner table while learning about the appeal and tasting of Wagyu beef, which has been nurtured by the climate and culture of Japan.