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Heritage Foods on Instagram: "Perhaps the most important pilgrimage to be made in a heritage breed lovers culinary journeys is to Kobe, Japan for a taste of the king of breed specific livestock, KOBE BEEF! Among Tajima beef produced in Hyogo prefecture, only beef that meets a most difficult quality standard can be called Kobe beef. True Kobe beef is only about 0.16% of the entire beef that is consumed and distributed in Japan and very rare. A4 and A5 ranked Japanese black cattle are considered b
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Did you know that “Wagyu” isn’t one single type of beef? In Japan, there are over 200 registered Wagyu brands—Kobe, Omi, Matsusaka, Miyazaki… and many more. Each with their own feeding style, genetics, and regional history. At NAKATSU WONIKU, the chef chooses his cuts based not just on marbling—but on how much umami the red meat carries, and how well it grills. Some Wagyu has more sweetness, some more richness.It all comes down to the breed, age, and how the cow was raised. So no—Wagyu isn’t jus
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