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Three show-stopping, finely marbled Japanese Wagyu Ribeye steaks, cut to 3/4-inch thickness. With intense marbling, decadent, umami-laden, with unforgettable, rich mouthfeel, this A5 Wagyu from Kagoshima Japan is truly food experience you don't want to miss out on.
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Japanese A5 Wagyu is as much an experinece as it is a meal. To prepare this luxurious ingredient, first allow the meat to rest and come to room temperature before cooking. Lightly season with salt to help bring out the natural umami flavor. Alternatively, you can dip each bit in a fine sea salt of your choice before eating. Heat a smooth-surfaced pan such as a stainless steel pan to medium high heat. Thin slice the A5 Wagy into individual, bite-sized portions. Place each piece on the pan without any cooking oil. A5 Wagyu has enough oil already to cook directly on a naked pan. Sear each size for approximately 2 minutes and remove. We recommend cooking each piece individually to share the exprience with others. To elevate the experinece, try a variety of fine sea salts, a high quality soy sauce or some wasabi. For a decadent expreince, try a bite of A5 Wagyu together with a piece of raw uni or some fine caviar. The interplay of flavors is extraodinary.
- Cooking methods
- Pan-Fry
- Wine pairings
- Cabernet Sauvignon, Pinot Noir, Shiraz
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