The Japanese cuisine (和食, washoku) offers a very large variety of dishes and regional specialities. In this section of japan-guide.com you will find information pages about some of the popular dishes and Japanese table manners, as well as some illustrated recipes.

Wagyu (和牛 Wagyū^?, literally Japanese cow) refers to several breeds of cattle, the most famous of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its marbling characteristics and quality, and demands a high price. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Matsusaka, Ōmi, and Sanda beef.

Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids^[1] than typical beef. The increased marbling also increases the ratio of monounsaturated fats tosaturated fats.

wikipedia

Unadon Saurce

 材料 （1～2人分）

Soy Sauce ３５ｃｃ

Mirin ３０ｃｃ

Sake １０ｃｃ

Sugar ２５ｇ

 1 各調味料を鍋に入れ、弱火で煮立たせる。

2 軽く煮詰まれば完成！