Japanese Spicy Citrus Condiment, better than Wasabi? | Yuzu Kosho
This Japanese condiment, spicy-salty citrus is still unknown to many will change the way you enjoy your food forever. Yuzukosho (柚子胡椒) is by far my favorite Japanese condiment …
Tag / Farm to Table
How Japanese GREEN TEA is Made | Farm to Factory
The process to make Japanese Green Tea known as Sencha starts at the farm and we’ll follow the harvest to the factory in Shizuoka. The time the leaves are steamed has
How Japanese Grow & Eat YUBARI KING MELONS | Farm to Table Adventure
The World’s Most Expensive Melon can be found right here in Yubari, Hokkaido and in the episode, I’m going to take you to the melon farm & auction …
Japanese Wagyu Beef Processing | Yonezawa Farm to Table Story
This time we head north to Yonezawa to try one of Japan’s most famous Wagyu beef brands from the farm to the table.
Omi Beef Story | Japanese Wagyu from Farm to Table
What makes Japan’s top wagyu beef brands so popular?
Kobe Beef. Matsuzaka Beef. Omi Beef. These are the top three wagyu brands in Japan historically but in the last 20-30 years Japanese Wagyu brands have really increased. This episode starts the Omi Beef, a Kuroge Wagyu Story. We track the beef back to the ranch in the Omihachiman area near Lake Biwa.