Mar 19 (ONLY in JAPAN) - Japanese Wagyu Beef is quite different from other beef around the world and within Japan, there are so many regional brands.
It's hard to know what the difference is between Kobe Beef and say, Yonezawa Beef other than the branding, but there are factors that can change the taste like climate, elevation, feed, housing conditions, treatment of livestock, and water.
This time, we are in Yonezawa and the Okitama Region of Yamagata to learn how Wagyu beef is inspected, graded and ranked, cut and distributed. We'll also try some of the social dishes famous in Yonezawa like its Gyu Nabe -- also known as Sukiyaki.