Wagyu sushi.
It may look raw.
But in most cases, it is not completely raw.
In Japan, preparation follows strict guidelines under the Food Sanitation Act.
Chefs are required to heat the surface of the beef to around 60°C for at least two minutes to reduce bacterial risk.
After that, the outer layer is removed.
What remains is the interior, served as close to raw as possible.
This works because harmful bacteria are typically found on the surface of the meat.
What makes Wagyu ideal for sushi is its structure.
High marbling creates a soft texture.
The fat melts quickly, delivering a smooth, balanced bite.
Wagyu also contains higher levels of oleic acid, contributing to its rich and buttery flavor.
A different way to experience beef.
Save this for your next Japan visit and subscribe as we continue exploring Wagyu and Japanese food culture.
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Hope to see you again in our next video!
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