Trails to Oishii Tokyo

28m 00s
Broadcast on September 8, 2021 Available until September 8, 2024

In this episode on wagyu, discover meaty secrets with our American reporter, Kailene. Visit a long-established shop in Ginza where cuts for sukiyaki, shabu-shabu and BBQ are perfectly sliced down to the millimeter based on fat content. Witness the special conditions under which Japanese Black cattle are reared to produce Matsusaka beef, and learn how to make sukiyaki like a pro. (Reporter: Kailene Falls)

Program Outline