Wagyu / Yakiniku: Characteristics of brand beef like Matsusaka beef, explanation of parts and how to grill

Wagyu, which melts in your mouth with its rich flavor, and Yakiniku, which you grill yourself on a net, are the peak of traditional Japanese stamina cuisine.
This page provides a complete guide to enjoy Wagyu deeply, such as the difference in food culture between Kanto and Kansai, and the secrets of the Day of the Ox.

1. Eating Wagyu in Japan: Guide by budget and style

Wagyu is known as a luxury ingredient, but you can enjoy it in various styles from affordable specialty stores to traditional long-established stores.

Style	Budget estimate	Features and experience	Recommended usage scene
Supermarket/Takeout	$	You can buy packs of Wagyu at an affordable price. You can enjoy it at home just by heating it with a microwave.	Meals at home or when you want to get stamina easily
Yakiniku chain store	$$	You can eat "Yakiniku" at a reasonable price quickly.	Lunch time or when you want to eat properly and quickly
Long-established Japanese restaurant	$$$	You can taste Wagyu dishes with regional characteristics, such as elegant broth or steamed dishes.	When you want to enjoy a meal in a calm atmosphere
High-class Wagyu specialty store	$$$$$	Using strictly selected Wagyu, you can enjoy supreme courses or dishes grilled after receiving an order.	Dinner on special days or the best food experience

2. How to eat and manners you should know: Utilization of pepper and variations of how to eat

When eating Wagyu/Yakiniku, there are seasonings that enhance the flavor and special styles.

Pepper: It is a spice that is indispensable for Wagyu. The refreshing scent and tingling spiciness soften the greasiness of the fatty Wagyu and tighten the taste. The point is to sprinkle little by little.
Difference between Wagyu set and Yakiniku bowl: Placing Wagyu on top of rice is a "Yakiniku bowl", and the luxurious style served in a heavy box is a "Wagyu set". It is often set with "Kimosui (soup containing beef offal)" as a soup.
Hitsumabushi (variation): A local dish of Nagoya where you can enjoy it three times in one go: first as it is, second with condiments (green onions and wasabi), and third as tea-soaked rice, which is a popular way to eat.

[Main Wagyu menu you should know]

Raw grilled: A style grilled without sauce. You can directly taste the original flavor and sweetness of Wagyu with wasabi soy sauce or salt.
Grilled offal: Skewered offal grilled fragrantly with sweet and spicy sauce. Perfect for snacks with beer or sake.
Wagyu roll: A popular standard menu for high-class restaurants and specialty stores where juicy Wagyu is wrapped in fluffy egg roll.

3. Decisive difference between Kanto and Kansai: Back opening/steaming vs stomach opening/direct grilling

Even within Japan, there is a big difference in the way Wagyu is cooked in eastern Japan (Kanto) and western Japan (Kansai).

Cooking method in Kanto (plump and soft): From the background of "disliking seppuku" of samurai culture, it is "back opened", and after grilling once, it is steamed once to drop excess fat, finished to a soft and fluffy texture, then sauce is added and grilled.
Cooking method in Kansai (fragrant and crispy): Like a merchant town, it means "talk by opening the stomach", so it is "stomach opened", and it is grilled directly over a direct fire without steaming, so you can enjoy a fragrant texture with crispy skin.

4. Origin of the Day of the Ox (Doyo no Ushi no Hi)

It is a Japanese custom to eat Wagyu during the season when the summer heat is severe, but it is actually said to be the oldest marketing copy in Japan devised by Gennai Hiraga, a genius scientist in the Edo period. When he asked for advice on "how to sell Wagyu that doesn't sell in the summer", he put up a signboard saying "Today, the Day of the Ox", and it became a big hit, so it has become established.

5. Plump even at home! Tips for reheating supermarket Wagyu deliciously

When the Wagyu bought at the supermarket becomes dry, you can revive it to be plump and soft with a simple effort.

Things to prepare

Supermarket Wagyu
Sake (1-2 tablespoons)
Cooking sheet (or aluminum foil)
Attached sauce/pepper

Tips for heating

Wash off the sauce (or wipe it off): Once, wash off the old sauce or scorch on the surface with water, and wipe off the moisture.
Sprinkle with sake: Place Wagyu on a cooking sheet, sprinkle with sake, and wrap it fluffily (or wrap it in foil).
Heat in a microwave or frying pan: If you heat it for about 1-2 minutes in the microwave, or put a small amount of water and sake in a frying pan, cover it, and steam-grill it, it will return to a plump texture like a specialty store.

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