TOKYO | WASHOKU @ LIVING renewal in progress !!!

Japanese beef, wa.gyu – Boeuf Buruginyon

Japanese beef is I, personally think is one of a kind of beef in the world.

I’ve tasted many; US, Aussie, Argentina, Firenze(Italian), Argentina, Spanish and British but Japanese beef – we call it wa.gyu, is far off of a kind, a pure delicacy.


So if you’re ever in Japan, try the wa.gyu, ‘wa’ meaning Japanese and ‘gyu’ meaning Beef in any form of cooking; shabu shabu, sukiyaki, steak, grilled Korean yakiniku style, etc. You will probably agree the difference in the taste and tenderness which I hear some of the gourmets in California are totally addicted to.


There is even a home page on Wa.gyu, so worth checking if you are real beef eater!!!


Here is a French style cooking of BRISKET cooked in Red Wine with tomato sauce which is one of my husband’s favorites. It adds stamina to your body, to fight the gruelling summer!!!







Boeuf Buruginyon Recipe


written by Hisako Makimura/Tokyo, Japan

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