The Bot Bin

Thursday, August 20th, 2009

Japanese BBQ Is an Experience

Grilling delicious Wagyu beef at the comfort of your own table is a revolutionary japanese restaurant trendsetter.

Blank Out that image of grilling dinner while trying to talk to friends through a haze of greasy smoke. Recent Japanese BBQ technology has produced a grill set flush into a modern tabletop. The table ventilates the smoke directly down and out through a duct system. Experiencing a entirely smoke-free experience when grilling your food!

Thinly-sliced and cubed Wagyu beef marinaded in salt or miso are prepared by the japanese chef. Platters of beef and veges are served to the table and everyone enjoys grilling their own dinner. The technique is to grill just a few slices at a time in order to fully savour the intense flavor of the wagyu beef. Japanese BBQ chefs advocate cooking the beef primarily in the center of the grill. Sliced wagyu needs 30-60 seconds per side, while diced takes 2-3 minutes per side. Grill the veges around the edges of the grill until they reach the preferred tenderness.

Accompanying sauces such as tare (a sweet thickened soy sauce) and ponzu (a thin citrus-flavored soy sauce) heighten the flavor of the grilled wagyu beef.

Wagyu is written with two Japanese characters meaning “Japanese style” and “beef”. Wagyu beef is exquisitely tender. The yummy flavor comes from its rich marbeling of fat. Varieties of wagyu are named after the area of Japan where they are raised, such as the common Kobe beef.

For the American palate Japanese Wagyu cows were hybridized with Angus. This formulates a redder beef with slightly less marbeling. Rich in Omega-3s, wagyu beef is tender and full-flavored.

Every Japanese BBQ restaurant has its own particular ambience and presentation. What you’ll find most common is the terrific experience visitors have grilling at their table grill, and the extraordinary flavour of wagyu beef.

This entry was posted on Thursday, August 20th, 2009 at 2:04 pm and is filed under Food Feed. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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