Beef

Category
Teppanyaki: More Than a Shrimp Tail into the Hat
There is a global chain of teppanyaki restaurants where chefs flip shrimp tails into their hats, perform other tricks, and just generally put on a good show. Th...
Gyudon is a Marvelous Meat and Onion Overture
If you ask Japanese people what the first meal they like to have when they get back to Japan is, odds are the answer is either going to be sushi or gyudon. If y...
Vegetarians, Consider Yourself Warned. It’s Yakiniku Time.
For those of you who consider a balanced meal to be mixing a little pork with your beef, this is for you. We’re talking about yakiniku, which literally me...
Splish-Splash, Shabu Shabu
Splish-splash, I was giving my meat and veggies a (boiling, delicious) bath… only to all of a sudden be told that I wasn’t splish-splashing, but sha...
Nikujaga: Meat and Potatoes, Japanese Style!
Who says that Japanese food has to be all about seafood and rice? With the exploding popularity of richly marbled “Kobe Beef,” by now most people kn...
Sukiyaki Is For Meat Lovers
One of the common questions among nascent Japanese cuisine aficionados is, “What’s the difference between sukiyaki and shabu shabu?” They both...
Pickle Me This: Sumotsu Puts Innards in a New Light
“Motsu” is the all-purpose term for the edible innards of what is generally assumed to be the cow and pig. Unsurprisingly, there are many types of m...
The Crispy World of Kushiage
Kushiage is, simply put, deep fried food served on sticks. In fact, “kushi” means stick, and “age” (pronounced “ah-gay”) mea...
Motsu Nabe simmers it up with some of the more interesting beef and pork cuts
Around the world, there is a culinary tradition of slow cooking tougher cuts of meat, and Japan is certainly no exception in this regards. In a land where table...