Miyazakigyu is the top brand of Japanese Wagyu known for its quality and consistency. Produced from Japanese Black cattle, and raised in Miyazaki prefecture, Miyazakigyu has become known for its snowflake-like marbling. In order to qualify as Miyazakigyu, cattle must be born and raised in Miyazaki Prefecture and graded A4 and above.
The sirloin, similar to the fillet is considered a high quality cut and is located behind the rib-loin. Its meat is finely textured and tender. It holds it shape well and it is possible to obtain uniformed cuts making it ideal for steak.
#200205 A5 STRIP-LOIN ab.10 lbs./pk.
The Rib-Eye Loin is the loin located next to the chuck at the dorsal side of the rib area. The meat is thick and fine textured. It is often well marbled giving it a full-bodied flavor. Perfect meat for shabu-shabu and sukiyaki.
#200215 A5 RIB-EYE ab.5 lbs./pk.
FRESH HON WASABI
This Hon “True” wasabi is 100% fresh wasabi root grated at -320°F to maintain flavor and color. This honwasabi is a perfect condiment for Miyazaki gyu steak or beef sushi.
Kizami wasabi is chopped, fresh, Japanese wasabi root that is then marinated in soy sauce. It is great on seafood, noodles, and meats.
#33326 F-KINJ KIZAMI WASABI 8/10/3.5oz.
#30412 F-LG KINJ KIZAMI WASABI 8.75oz
Kinjirushi yuzu kosho uses halite salt to ferment the chili peppers and yuzu to make it less salty and not too spicy but with plenty fresh yuzu aroma.
Bamboo ASH SALT
Made by packing sea salt into 3 yr old bamboo and slowly roasting it over 3 days using traditional Japanese furnaces. The result is a milder salt, with a hint of smokiness and a sweet finish.
#9629 100g TAKESUMI SHIO