The Wagyu Book
和牛＆肉 ガイドブック
A bilingual guidebook on wagyu, Japanese cattle beef.
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This practical guidebook written by wagyu fan and expert, Koike Katsuomi, aims to introduce wagyu, Japanese cattle beef, to those with a strong interest in the world of Japanese meats. ‘The Wagyu Book’ offers detailed commentary, complemented by colour photography and illustrations on the various types of Japanese cattle, the different cuts of meat as well as practical advice on how best to enjoy them. Koike also shares his personal recommendations for those planning to visit wagyu restaurants in Japan.
Koike Katsuomi was born in Yokohama City, Kanagawa Prefecture in 1976. He is devoted to researching and exploring wagyu on ever deeper levels, from the aging of cattle beef to its processing. He visits over 200 restaurants a year in search for the ultimate meat.
112 pages.
Size: L17.1 cm x W13.3 cm x H1.3 cm
