Kagoshima actually produces the highest quantity of beef that comes out of Japan, with almost 20% of Japanese wagyu originating here. Thanks to the temperate climate and the Japanese black cattle breed, the meat that comes from Kagoshima is known for its tenderness as well as its well-balanced marbling.
Tip from Chef Ben: combine Royal Belgian caviar and Japanese Wagyu for a heavenly delicious dish! Read more here.
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