If it needs to be translated (although the title seems understandable to everyone), here it is: Presentation of Wagyu beef in Croatia! Hence, we had an exclusive opportunity to be present at first official tasting of this delicious beef in the residence of the Japanese Ambassador Keiji Ide, lover of food, initiator of great ideas and excellent Croatian-Japanese relations.
The Wagyu beef (known in Croatia as Kobe beef) is an excellent Japanese product. His Excellency, himself, will tell little bit about it.
I am very happy that now we can get superb Wagyu Beef in Zagreb. I ordered one box (about 20 kg) and received it in November. Now I am very happy to share it with my friends and gourmet Croatian people.
Wagyu beef comes from the special technique and the attentive care given by the Japanese producers. Wagyu literally means Japanese beef in Japanese language. The term wagyu beef cattle refers to distinctive Japanese breeds. Wagyu beef cattle are raised to be healthy animals in well-ventilated barns spread with sawdust. They are fed with a mixture of hay and highly nutritious, safe compound feeds. Japanese farmers who breed wagyu cattle raise them with careful attention to detail as if they were their own children, keeping a close eye on everything, including their physical condition.
A feature of wagyu beef is melt-in-the mouth texture and a rich, luxurious taste derived from rich fat. The beautiful pattern of fat through red flesh like the chuck, rib and sirloin is termed shimofuri, or marbling. Its flavor will delight you when used in various types of cuisine. Wagyu beef is sold after inspection and grading for attributes such as meat color, texture and marbling. The Wagyu mark is attached exclusively to authentic domestic Japanese beef to distinguish such wagyu beef quality. This mark acts as a guide when selecting delicious, high-quality, authentic wagyu beef.
Japanese raise cattle with tender loving care. That’s why Japanese hope everyone to enjoy the taste with complete assurance of its safety. In order to ensure the safety, we introduce a traceability system that enables us to trace the biographical history of all Wagyu from birth to its arrival at your dinner table. Under this system, each of the cattle is given an identification number (ID). Using this ID, we can trace every detail about Wagyu beef, including its date of birth, gender, parentage, breed, farm, and slaughter house.
Moreover, our Wagyu beef passes the accreditation criteria imposed by the country (European Union) where Japan exports, it is also inspected by inspectors of the Meat Inspection Laboratory of Japan. Furthermore, numerous inspections are conducted on safety measures such as thermal management, sterilization, and the handling of specified-risk material.
You can eat Wagyu not only in Japanese cooking, such as Shabu-Shabu, Sukiyaki, and steak with wasabi and soy sauce, which I of course recommend, but also in Croatian cooking. I intend to meet with Croatian chefs and restaurant owners in the near future to discuss how we can promote Wagyu in Croatia. (link) (Keiji Ide, Japanese Ambassador to Croatia)
We were present at the event thanks to the eno-gastonomic-diplomatic virtues of Neven Pelicarić, whose culinary affinities and capabilities are well known among the diplomatic corps. This time he left the demonstration of culinary skills to another chef. For the small and selected group of people, the dinner was prepared by Yuhei Amano, Chef of the Japanese Residence. Do we even need to mention how good the shrimp tempura, nanban-zuke, shira-ae, shrimp soup, sashimi and sushi, miso soup, and mochi daifuku as desert were? Not to mention the star of the evening, the Wagyu beef...
Along with that, a (cold) sake Jun-mai Daiginjo, Born, Fukui, 2014 and warm sake Chokaisan, 2013 were served, as were the Croatian wines.
Since, as of this moment, Wagyu beef is available on the Croatian market (and by intermediation of the promoter Japanese Embassy in Zagreb), it will for sure excite curiosity of restaurateurs...