The science behind dry brining and how it makes your steak better
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any »
What's written on a Japanese Wagyu cattle nose print certificate?
Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal — and the nose print certificates are the carefully-managed centerpiece of it. »
Kobe Beef: Japan's Iconic Wagyu
There are few things in the culinary world as highly regarded or as rare as Kobe Beef — and it earns its iconic reputation with each delicate, velvety, umami-packed. »
Salmon Raised Right: My Visit to Frøya, Norway
In January, I visited the remote island of Frøya in western Norway: population 4,962. It was a many-hours drive from anywhere, just off the coast »
Meet Japan’s Ultimate "Shokunin" Farmer — Akio Kato of Kato Gyu
"Shokunin" is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations »