Even if you come across beef labeled "Wagyu" outside of Japan, it may be
something completely different from Japanese Wagyu. Japanese Wagyu refers to
high-quality beef that comes from a unique breed of cattle in Japan under very strict
definitions and standards. Discover what makes it so special and delicious,
along with the best ways to enjoy it in Japan, its birthplace, and recommended restaurants.
Don't miss the chance to taste authentic Wagyu during your visit to Japan.
Even if you come across beef labeled "Wagyu" outside of Japan, it may be something completely different from Japanese Wagyu. Japanese Wagyu refers to high-quality beef that comes from a unique breed of cattle in Japan under very strict definitions and standards. Discover what makes it so special and delicious, along with the best ways to enjoy it in Japan, its birthplace, and recommended restaurants. Don't miss the chance to taste authentic Wagyu during your visit to Japan.
Even if you come across beef labeled "Wagyu" outside of Japan, it may be something completely different from Japanese Wagyu. Japanese Wagyu refers to high-quality beef that comes from a unique breed of cattle in Japan under very strict definitions and standards. Discover what makes it so special and delicious, along with the best ways to enjoy it in Japan, its birthplace, and recommended restaurants. Don't miss the chance to taste authentic Wagyu during your visit to Japan.
What is Wagyu?
The Difference Between "Wagyu"
and "Japanese Wagyu"
In Japan, "Wagyu" is limited to four breeds—Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled, as well as crossbreeds only between these breeds. While you may find many types of beef labeled “Wagyu” outside of Japan, authentic Wagyu refers exclusively to meat that has been officially exported from Japan. Wagyu is characterized by its beautiful marbling (known as 'sashi' in Japanese) and rich, melt-in-the-mouth fat, developed through years of careful breeding. Wagyu is also evaluated through a strict grading system based on multiple criteria to ensure consistent quality and help consumers buy with confidence. Additionally, every animal is assigned an individual identification number, ensuring full traceability of production history and consumer safety.
Components and Characteristics of
Authentic Wagyu
Appearance
Wagyu, with its lean meat beautifully interlaced with high-quality sashi, is often described in English as “marbled” beef. Its visually striking appearance is one of the many qualities that captivates diners.
Flavor
Wagyu fat contains a high amount of oleic acid, which has a low melting point, allowing it to melt in your mouth and give the meat a smooth, mellow texture. The lean meat is also rich in inosinic acid and glutamic acid—key sources of umami and depth of flavor, as well as sweet-tasting amino acids that add a natural sweetness.
Aroma
When Wagyu is cooked at temperatures above around 80°C (176°F), it releases a distinctive aroma known as “wagyu-ko.” This sweet, rich scent is a hallmark of purebred Wagyu.
Harmony
The secret behind Wagyu’s “melt-in-your-mouth” tenderness lies in the marbling within the lean meat. This marbling contains oleic acid, a type of fat with a low melting point, which melts at body temperature inside the mouth, creating a famously tender, luxurious texture.
Wagyu Raised Across Japan
Japanese Black cattle are raised in all 47 prefectures of Japan. Wagyu farmers in each region adapt their breeding methods to suit the local climate and natural environment, applying their own techniques and care. As a result, distinctively flavorful Wagyu is produced in every part of the country.
Japanese Ways to Enjoy Wagyu
~ Recommended Popular Restaurants by SAVOR JAPAN ~
Find Wagyu Restaurants in Japan