beef, Recipe
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Japanese beef, wa.gyu – Boeuf Buruginyon

Japanese beef is I, personally think is one of a kind of beef in the world.

I’ve tasted many; US, Aussie, Argentina, Firenze(Italian), Argentina, Spanish and British but Japanese beef – we call it wa.gyu, is far off of a kind, a pure delicacy.

 

So if you’re ever in Japan, try the wa.gyu, ‘wa’ meaning Japanese and ‘gyu’ meaning Beef in any form of cooking; shabu shabu, sukiyaki, steak, grilled Korean yakiniku style, etc. You will probably agree the difference in the taste and tenderness which I hear some of the gourmets in California are totally addicted to.

 

There is even a home page on Wa.gyu, so worth checking if you are real beef eater!!!

 

Here is a French style cooking of BRISKET cooked in Red Wine with tomato sauce which is one of my husband’s favorites. It adds stamina to your body, to fight the gruelling summer!!!

 

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Boeuf Buruginyon Recipe

 

written by Hisako Makimura/Tokyo, Japan

This entry was posted in: beef, Recipe
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Born Japanese, raised as a Japanese but lived in various parts of the world since childhood, lived multi-cultural. Enjoy EATING, COOKING, CREATING and a RUNNING fanatic. Love to keep life naturally simple and organic. Currently resides in Tokyo.

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