Wagyu in Japanese Cuisine: Sushi, Sashimi, and Sukiyaki

Authentic Wagyu Beef can only be labeled as such if originating from Japan, where it is graded and, if qualified, can achieve the highest possible score of A5. In Japan, Wagyu can often be used to enhance or reimagine the classic sushi and sukiyaki dishes.

Born and Raised in Japan

Japan has long held pride in being the sole source of authentic Wagyu to the world. Japan's climate and natural surroundings are major contributors to the flavor and tenderness of this rare and highly sought-after beef. In addition, Japanese culture is dedicated to the careful method of rearing and nurturing Wagyu cattle, including pleasant living conditions and a high-quality diet.

Classic Japanese Dishes

Because the climate and culture of Japan seem so intertwined with the premium quality of Wagyu beef, it seems only fitting that it naturally complements some of the country's most highly regarded dishes. Wagyu beef is often used in Japanese cuisine, including sushi and sukiyaki. Take a closer look at how this exquisite type of beef is integrated into each of these dishes.

Sushi

Sushi is a Japanese dish that features rice with other ingredients prepared in bite-sized pieces. Though it can feature either raw or cooked ingredients, it's always served cold. Many people are most familiar with maki, in which sushi ingredients are wrapped into a long roll with seaweed and then sliced into small bites.

Sukiyaki

Sukiyaki is a Japanese hot pot dish that combines beef, vegetables and noodles in a simmering sauce with plenty of umami flavor. Common ingredients include Wagyu beef, cabbage, carrots, tofu, green onions, mushrooms and shirataki noodles. The dish is often enjoyed communally. To prepare Wagyu beef for sukiyaki, it should be seared and then thinly sliced.