Rindfleisch
Japanese Beef
Merkmale von Wagyu
Der besondere Reiz von „Wagyu“
Schneideanleitung (E-Book)
Zucht und Haltung von Wagyu-Rinder
Über die Sicherheit und hohe Qualität von Wagyu (von der Aufzucht bis zum Verzehr)
Suchsystem für individuelle Identifikationsnummern
Bekannte Chefkӧche sprechen über den Reiz von Wagyu
(Nur englische Ausgabe)
SPECIAL TALK
Japanese wagyu ― The art of combining aroma, texture and taste
Toru Okuda × Thierry Voisin
INTERVIEW vol.01
Presenting the allure of Japanese wagyu to the world in various cuts
Thierry Voisin
Chef at Les Saisons, Imperial Hotel Tokyo
INTERVIEW vol.02
The key to enhancing the essential ‘sashi’ in Japanese wagyu
Toru Okuda
Owner chef at Ginza Kojyu, Ginza Okuda and OKUDA,Paris
INTERVIEW vol.03
How you heat Japanese wagyu greatly affects its taste and texture
Sun Chengshun
Owne chef at CHINESE CUISINE SUN 中國名菜 孫
INTERVIEW vol.04
Japanese wagyu expands the possibilities of ristorante cuisine
Stefano Dal Moro
Executive chef at ANTICA OSTERIA DEL PONTE, Tokyo
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