There are two types of fish: Red fish (Akami) and White fish (Shiromi). There is a difference in taste. Why are the red and white flesh so different in color? The following is an introduction to the differences between red and white fish, including the nutrients they contain.
Should I eat Sushi with my hands or chopsticks? How do I put soy sauce on Sushi? Here are some of the basics of proper sushi eating and etiquette that you would not normally have the opportunity to learn. You may be surprised to learn that what you used to take for granted was wrong!
These days, nearly everyone has at least heard of Japanese Wagyu Beef—but have you ever wondered about its history, how it started, and where it comes from? Much like its rich, distinct flavor, Japanese Wagyu has a history that even some of the greatest steak aficionados don’t know about. And of course, it all starts with the cow behind the cuts.
Japanese Wagyu Beef is recognized around the world for its exceptional, juicy marbling and rich, full flavor. However, what many don’t know is that marbling is such an important measure of quality that it’s actually graded, which allows Wagyu connoisseurs to choose the perfect beef for their next decadent dish.
In this article, we’ll tell you all about what Wagyu Beef marbling is, why it makes a difference in the quality of your meat, and how it’s graded to ensure that quality.