<Tokachi Kuroge Wagyu Beef> Momo Sukiyaki/Shabu Shabu Slice 500 g
<tokachi kuroge-wagyu> Rounds Sukiyaki and Shabu-Shabu Sliced 500g</tokachi>
¥4,400（税込）
We, Wagyu Kikkawa, are a store specializing in Japanese black beef from Hokkaido. We deliver the highest quality Hokkaido Kuroge Wagyu beef selected through years of pedigree research and expert connoisseurs.
About Wagyu Kikkawa
Wagyu Kikkawa is a shop specialized in Japanese Kuroge-Wagyu beef from Hokkaido. We only offer premium-quality Kuroge-Wagyu beef that is carefully selected based on the years of research in beef pedigrees by our expert connoisseurs.
``Sotomomo'' is the most active part of the ``peach'', so it has a strong lean flavor and a moderate texture. It is preferred by health-conscious people because it is low in fat and rich in protein, vitamins, minerals, and gelatin. Enjoy the refreshing flavor of red meat with shabu-shabu.
Hokkaido Kuroge Wagyu beef
Hokkaido is located in the northernmost part of Japan and is a food-producing region characterized by vast nature, occupying 22% of Japan's total land area. The Tokachi region is one of Japan's leading food production bases, preserving its natural features even more. Wagyu Kikkawa handles exceptional Wagyu beef that was raised in an environment with abundant water and rich soil from the Hidaka Mountains, clear air, and sunny Tokachi.
About Our Wagyu
Hokkaido is located in the northernmost part of Japan and is a food-producing area characterized by its vast nature, covering 22% of the total land area of Japan. The Tokachi region is one of Japan's leading food production bases, where nature remains intact. Exceptionally high-quality Wagyu that is raised in the environment with abundant water from the Hidaka Mountains, rich soil, clear air, and sunny weather in Tokachi is what Wagyu Kikkawa offers.
Wagyu beef sashimi
One of the most typical characteristics of Wagyu beef is what is known as ``sashi''. Marble refers to the pattern-like fat between lean meat. In Japan, it has been expressed by the word "marbled" since ancient times, and it is a characteristic that is passed down only to Wagyu beef. The marbling of Wagyu beef is greatly influenced by the lineage of the cattle from generation to generation. As a result of many years of pedigree research and cross-breeding, the signature characteristic of Kuroge Wagyu beef, the marbling, was born. Marbling is called "marbling" in English, and there is a grading standard called "BMS (Beef Marbling Standard)" to express the quality of Wagyu beef.
About Sashi
One of the representative characteristics of Wagyu beef is what is called “Sashi” or “Shimofuri.” It refers to the fat between lean meat which resembles marble, and is a characteristic of Wagyu beef only. This “Sashi” is greatly influenced by the bloodlines of cattle for generations. The years of research and crossbreeding of pedigrees brought about “Sashi,” the representative characteristic of Wagyu beef. “Sashi” is called "marbling" in English, and the BMS (Beef Marbling Standard) is an evaluation standard for the quality of Wagyu beef.
