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Japanese Ingredients
Wagyu Beef
To produce beef as exquisite as Wagyu, unique raising techniques are required from birth until shipment. The fine taste of Wagyu is famous for its beautifully marbled fat, soft texture, and sweet aroma, which some say is reminiscent of coconut and peaches, and has a retro nasal aroma that spreads when chewing the meat in your mouth. “Wagyu beef aroma” which is unique to Wagyu, comes out strongest when meat is heated to 80 degree Celsius, which is the suitable temperature for sukiyaki, a typical dish for Wagyu. Once Wagyu beef aroma has been released, it also stays within the meat and is released again when chewed, even when cold. That is the reason why Wagyu is delicious even after it gets cold.
Reference
http://jlec-pr.jp/en/beef/beef-logomark/
https://www.maff.go.jp/j/chikusan/shokuniku/pdf/full_english_1.pdf
https://www.maff.go.jp/j/shokusan/export/e_info/syoku_niku/pdf/4_en_beef.pdf
https://www.zennoh.or.jp/english/japan_brand/beef.html
Soba
Soba Noodles became popular among Japan’s population in the mid-17th century. They are made of buckwheat flour, but many restaurants add some wheat flour when preparing their noodles as 100% Buckwheat Soba Noodles tend to be brittle. Soba is very popular and easily available nationwide. The taste of freshly made Soba is delightful and making them has long been a popular hands-on activity for Japanese chefs. These noodles can be eaten cold or hot and are a tasty and healthy alternative to the traditional pasta or other noodles. They can also be served "dry" on a bamboo sieve and dipped in a deliciously flavoured broth with spices such as wasabi, ginger and chilli peppers.
Fish
Japan has a long coastline from north to south and is blessed as one of the best fishing grounds in the world, where a wide variety of seafood is landed. In addition, the four seasons are clear, and each fish species has its own season. By eating seasonal fish, you can feel the season, and even if the same fish is cooked, the texture and flavor will not change, which is also one of the pleasures of Japanese food. Ingestion of marine products has a positive effect on health and contributes to a healthy and rich diet.
Reference
https://www.jfa.maff.go.jp/j/koho/pr/pamph/pdf/visual_japan2009.pdf
https://www.jfa.maff.go.jp/j/kakou/pamp/pdf/etotal.pdf
http://www.fish-jfrca.jp/eng/index_en.html
https://www.azuma.or.jp/en/
Japanese Rice
In Japan, various varieties of rice are produced according to the local climatic conditions and uses. There are about 900 registered varieties of rice in Japan. In the production of Japanese rice, the national government has established standards for the use of pesticides, as well as agricultural product inspection standards that rate the quality of rice, such as moisture, presence of foreign substances and damages to grains. For this reason, Japanese rice is of high quality and suitable for Japanese food.
Reference
https://www.maff.go.jp/e/data/publish/attach/pdf/index-147.pdf
https://zenbeiyu.com/en/
https://www.zennoh.or.jp/english/japan_brand/rice.html
Cheese
Up-and-coming cheese craftsmen are working hard to make unique and discerning cheeses all over Japan and have produced winners at the World Cheese Awards. In addition, in recent years, major dairy manufacturers have been making efforts to increase domestic cheese production and demand expansion, by adding new factories, and increasing production of delicious cheese that matches the rich tastes of Japanese foods.
Reference
http://en.nyukyou.jp/
http://tokachi-naturalcheese.com/index.html (Japanese)
Ramen
Ramen Noodles, which are literally “Pulled Noodles”, differ from any noodles you might think of. Although they are made from wheat, the use of these noodles is mostly in soups such as meat or chicken broths. There are two basic main Ramen types which are found in most Ramen dishes. One is the Soba and the other is the Udon. Both Ramen types are usually home-made and are cooked fresh which gives any Ramen Dish a flavoursome taste.
Sweet Potato
Sweet potatoes are used for various cooking such as roasted sweet potatoes, tempura etc. Since sweet potatoes contain a lot of dietary fiber, they can be expected to have an intestinal regulating effect. Dietary fiber called "cellulose", which is contained in sweet potatoes, has the effect of suppressing cholesterol in the blood and controlling blood sugar levels, and is said to be good for preventing lifestyle-related diseases.
Reference
https://www.zennoh.or.jp/english/japan_brand/fruitvege.html
https://aoifarm-gr.com/product
Tea
Japanese tea is a beverage with a well-balanced bitterness, astringency, umami, and aroma. These qualities differ depending on the production area, production time / season, cultivation method, processing method, type, etc. It is said that there are more than 100 verities of tea grown nationwide. Although tea is sugar-free and calorie-free, it contains a good balance of nutritional and beauty ingredients that are considered good for the body.
Reference
https://www.maff.go.jp/j/seisan/tokusan/cha/tea_export.html
https://www.maff.go.jp/j/shokusan/export/e_info/tya/pdf/english_cataloge.pdf
https://www.maff.go.jp/j/seisan/tokusan/cha/attach/pdf/tea_export-2.pdf
https://www.o-cha.net/english/index.html
https://www.nihon-cha.or.jp/export/english/problem.html
