Note: high humidity is part of the snow cellar but humidity does not impact the beef (in plastic). The point is that both humidity and temperature do not fluctuate at all and it does inside a refrigerator. Thank you for so many pointing this out. I’m glad I could clarify. Snow Aging is new to many people and it’s important that the facts are clear. You can see more on the website about it in English: www.uoshoku.co.jp/en_ybeef/ -John
@@shonix123 I cannot deny that you are right about that grass-fed beef! Wagyu is nearly always aged 1 month. In fact, most meat is aged, not much goes straight from processing to the butchers shop. I made a video at the Yonezawa processing plant showing they cut it up and wrap them there to be shipped to those butcher shops. All is wet-aged in those bags. It's dry-aging that wastes about 30% or more of it to cut off. It's a massive waste IMO.
@@onlyinjapanGO i used to go to visit my political family of my father.. they had about 2000 to 3000 cows!!! And we used to eat 1 day butchered cow meat. Yeah it s another experience even if you feel sad before paying a visit were they lived.. that s what i like from the belief of sintoism that all has life and thanks for that...
I'd love to see an episode about an ultra modern Japanese cocktail bar. I think it's so cool how they keep everything ice cold, and use specialized tools US bartenders don't bother with.
I love these videos a lot more than the live streams and I really like the live streams too but these just bring back nostalgia from when I was a teen.
I always look forward to your videos John! I appreciate all the work and effort you put into these videos. I would love to see some videos on Japanese culture and history.
Once again, my mouth is watering and I am starving now. Deliciously prepared by Chef. Cooking in butter. Scrumptious! 😋 Thank you for expanding our knowledge of snow-aged wagyu. I had no clue there was such a thing as snow-aging beef! But now I know.
Wow snow aged that’s new too me!!! That underground bunker style was MASSIVE!!! So true there are so many different ways!!!! 🥩👅👍🏻 P.s it reminded me of that smaller shipping container snow vid a few years ago John!!! But that was aged much longer /and loved the orange 🍊 jacket too!!! 😬
Looks amazing but can’t help but wonder how much of this is romanticised marketing on their part, especially since it’s wrapped in plastic. And the refrigerator comparison is interesting given how accurately you can adjust a climate in a modern fridge.
I believe it’s the fact that the humidity does not fluctuate - stays high. I’m not sure how the humidity itself impacts the meat but I’ve asked the manager and will add to this thread as soon as he replies. Thanks for asking this! -John
@@onlyinjapan Thanks for the response. I love it just for trying something different and it’s not like I needed another excuse to try different kinds of amazing beef in Japan haha. Love the videos.
I'd like to see a blind test between "snow aged" and the exact same cut of Wagyu wet aged in a modern fridge for the same length of time. I bet you couldn't tell the difference.
Actually a modern commercial frig does vary 4-5 degrees through its cycle. They are not the same as a household frig where the variance is .5-1 degree.
Snow ageing is a very interesting technic, I never had seen it before and I bet other kind of food would taste good as well especially on Japanese cuisine. 😋 Nice Episode John , Good Job👍🏻👏🏻🗾🥩🥢🍜
A unique way of preparing Wagyu beef, and many other foods as well. It is interesting that the Japanese have been using these techniques for centuries, long before modern refrigerators.
These kind of scenic and informative videos is why I’ve been watching for years and supporting from time to time so at least one of us can live the dream.. 😂❤🤘🏽👍🏽
Hi John, once again a wonderful video! I never knew about snow aging but will definitely try it. I hope you are doing alright. In this video you look a little tired so I hope that everything is going well. All the best from Germany and itadakimasu 🙂
Strangely, there are only 5 brands in Niigata out of 350 in Japan. Niigata more famous for pork but those brands are strong. Close to Yonezawa too! Murakami Beef is one I focused on on the GO channel 2 months ago 😋
@@onlyinjapanyes , what eat was murakami beef , the taste and the tenderness was outstanding 👍one more thing I have to say was the best sake I had tasted was ABE , try it next time when you are in Niigata .
I recently found out that a fancy restaurant here has A5 Japanese Wagyu on the menu, 2oz for $50 bucks. I really want to try it but I can't afford that right now. Might need to wait till I get to go to Japan someday and get it there. It's probably cheaper there anyway.
@@onlyinjapan Ikr? It's crazy! 2oz isn't but one bite. They just have it on the menu as "True Japanese A5 Wagyu beef" (sliced NY strip steak.) If you're really peckige there's 4oz for $99.😉
One question I have that I don't think you touched on: the big plus you mentioned is the humidity inside the Yukimuro. But if the plastic wrap is vacuum-sealed around the meat, how does the humidity work? Does it cause minuscule condensation on the inside of that plastic touching the meat? Does it have perforations somehow that allow humidity to get inside? Really curious.
Leave it to the Japanese to create a marketing narrative around Wagyu to demand a higher price. I doubt the snowy environment has an additional effect on vacuum sealed Wagyu.
It does - I really do think having ANYTHING in an environment where the temperature does not change impacts the way it breaks down. The manager gave me potatoes aged here, those were creamy just microwaved a couple of min. I don’t think it impacts it to another level - wagyu beef, esp A5 ranked - is already insanely tender with the marbling but I think the biggest difference which didn’t hit me until I was editing it was that it was silkier. The meat comes closer to “melting in your mouth” and there is a more balanced consistency between the red meat and oils. I don’t think if that makes it BETTER but it makes it more unique. The marketing is in EVERYTHING but the facts are that Yukimuro does age food better. Potatoes are at another level. Beef is impacted but not as much as vegetables. The miso in buckets is also better. They also have Yukimuro coffee ☕️ which was flavorful, but it’s subtle.
I'm not sure if this is the same, but I had "snow beef" at Gozu, a restaurant that specializes in Wagyu, in San Francisco. Though I don't think it was the tenderloin cut.
Could be - always ask the restaurant for the 10 digit Wagyu Beef registration number is. If it’s REAL WAGYU, they should always have that number so the beef can be tracked. There is a database you can search to find where it was born, raised, processed, back for generations or 2005 I think. Def ask, esp if it’s pricey. It’s on the wrapping they get from the importer 😉
why would humidity matter if its sealed in a vacuum pack. Seems a bit gimmicky than to regular wet age in a controlled fridge. Sure it tells a great story to the diners, but the real benefit is saving on power and equipment (on industrial fridges). As for the meat itself, I just can't see how it makes the steak better than regular wet age because of the plastic wrap. A5 Wagyu is going to taste amazing anyways because the cow did most of the work, so to the unconcerned diner it is believable this snow aging made any difference since the first bite will always be amazing because its A5.
It doesn’t, the humidity doesn’t change. Actually I couldn’t understand why this is even mentioned but I think the constant temp and HUMIDITY are both important. Temp was explained to me but not humidity.
Talking about the humidity doesn't really make sense, I can see all the meat wrapped up in plastic. The constant temperature might actually do something I suppose.
Point which I explained poorly was that the temperature and humidity don’t change. If it’s high and low, despite the bag, it’ll impact the beef and the temperature. It never changes in here.
Hello John. Nice to see you again. But your skin color worries me. Maybe it's just the camera, but in 09:20 to 10:20, the flashbacks, you have light brown skin. You look rather gray in the rest of the video. I hope all is well with you. Best regards from Hamburg, Germany.
Really nice documentation but yeah for me seeing those pieces of death animals "rotting" in a storehouse (yeah I know its not called rotting but its basically the same thing isn't it ?) is kinda disgusting and macabre. Not like I am Vegan or anything, I even eat a tiny little bit of meat every once a while but especially seeing those chunks makes me think about not eating any meat anymore. I think everyone should be allowed to eat Meat but everyone who wants to eat this stuff should at least be required to go to a butcher and Kill an Animal at least once to see what they are actually eating.
It’s just the lighting coming in from the front and the restaurant lighting but yes, I wasn’t feeling so good from hay fever, the pollen in the air was awful through late February. Got almost no sleep for 2 weeks.
A note: the chef has ruined that steak. Good sear on one side, then boiled the steak in burnt butter. I would be livid if I was paying for steak that expensive and the chef did that.
It tasted pretty good to me. No burnt butter taste. As I pointed out, everyone’s pallet is different. You may have picked up on it and sent it back 🤷🏻♂️ bottom line: it did not have an adverse impact on the taste.
@ONLY in JAPAN * John Daub I'm a butcher by trade and they ate different muscles. The piece on the rack below was the sirloin and the one you had in your hand was the striploim.
It's really cool (pun intended) that the yukimuro is used even during the hot summer months by saving the snow during the winter. Are you able to find the snow aged wagyu at restaurants and shops outside of Niigata? -- I see the restaurant you dine at is in Tokyo
Making use of the snow to age those wonderful cuts of wagyu! Interesting to learn that other things can be stored in the Yukimuro such as miso. Lol I love how you cut away to show us how it's aged just before digging in 😂 Where's the beef? Just ask John! 🥩👍
As A Vegan, I have no interest in beef, but as usual, your documentaries are well researched, expertly photographed,and 100 percent entertaining. Thanks John for helping make us the smartest person at the table! Stellar Job, you are a star.
The Go channel is great, but I wait and wait for an Only in Japan channel production, always A+. No matter the topic, I always enjoy the show. Thanks John 👍
I wonder how effective the "snow wet aging" process is, compared to a normal refrigerator. Since the beef is covered in plastic wrap and it's in its own plastic bubble, I feel like the humidity won't matter as much. It kind of seems like a glorified refrigerator.... The other products on the other hand are uncovered, or at least can breathe, so I do think those do receive some protein breakdown.
I asked the manager for comment on this. Will follow up in comments section by next weeks - update: the humidity is constant, doesn’t fluctuate. Despite being in bag, any fluctuation is bad and this doesn’t occur. Humidity doesn’t get inside but it does impact the temperature of the meat if that also goes up and down.
Great video! I love steak and didn't know this kind of curing process existed. Really pleased to see the channel is still alive too.. was starting to think no more videos would be coming out. Keep up the good work!
There will always be videos but I’ll never release one until it’s done, just to release it and make the algorithm happy. I just want to make my audience happy and will keep trying to increase the rate of content this year greatly.
Hiya John. Good to see you again. It's been quite a while. Maybe the the darned FB algorithms have stopped your content getting through. Hope all is well with you and the family👍.
Ya John, let's concentrate on tasting the Wagyu.... That's easy for you to say, but there's not such thing as 'Taste-O-Vision'....Jessayin'. It's interesting when he cut it in half to show it before he served it, it looked red, it looked seriously rare. (I used to eat steak that way.) The steak you got looked more done to me than what he showed before, kinda like it was two different pieces of meat. That's just what it looked like to me on my screen, I would LOVE to have that serving you got. I bet it was PRICEY.
![State of Play | September 24, 2024 [ENGLISH]](http://i.ytimg.com/vi/fVs0suPHAX8/mqdefault.jpg)
Note: high humidity is part of the snow cellar but humidity does not impact the beef (in plastic). The point is that both humidity and temperature do not fluctuate at all and it does inside a refrigerator. Thank you for so many pointing this out. I’m glad I could clarify. Snow Aging is new to many people and it’s important that the facts are clear. You can see more on the website about it in English: www.uoshoku.co.jp/en_ybeef/ -John
I dislike all aged meats.... better try a recently butchered grassfeed meat..... that is the real experience!!!
@@shonix123 I cannot deny that you are right about that grass-fed beef! Wagyu is nearly always aged 1 month. In fact, most meat is aged, not much goes straight from processing to the butchers shop. I made a video at the Yonezawa processing plant showing they cut it up and wrap them there to be shipped to those butcher shops. All is wet-aged in those bags. It's dry-aging that wastes about 30% or more of it to cut off. It's a massive waste IMO.
I imagine john and kanae that was once an underground bunker during the 11nd world war.could be used again in the 111rd world war.
i like my meat cooked all the way through
@@onlyinjapanGO i used to go to visit my political family of my father.. they had about 2000 to 3000 cows!!! And we used to eat 1 day butchered cow meat. Yeah it s another experience even if you feel sad before paying a visit were they lived.. that s what i like from the belief of sintoism that all has life and thanks for that...
Thanks for never quitting on the fans and educating us all! It means a lot more than you probably know.
Thank you for the encouragement and I’ll never quit 🫶
I'd love to see an episode about an ultra modern Japanese cocktail bar. I think it's so cool how they keep everything ice cold, and use specialized tools US bartenders don't bother with.
Bar Trench
The opening scene of the Niigata is beautiful. The wagyu looks delicious! No need to ask if you enjoyed the experience. Lol! Great video.
1:33 I really appreciate the geographical context in these videos. Keep it up!
I love these videos a lot more than the live streams and I really like the live streams too but these just bring back nostalgia from when I was a teen.
What I love about your videos is how they are documentaries. Always very informative and interesting.
I always look forward to your videos John! I appreciate all the work and effort you put into these videos.
I would love to see some videos on Japanese culture and history.
This is the kind of content that got me to subscribe to two youtube channels! Appreciate the produced/edited stuff.
Once again, my mouth is watering and I am starving now. Deliciously prepared by Chef. Cooking in butter. Scrumptious! 😋 Thank you for expanding our knowledge of snow-aged wagyu. I had no clue there was such a thing as snow-aging beef! But now I know.
Another well edited video, John❤️. The graphs 5:47 were helpful in explaining the advantages of snow aging ❄️🥩. Excellent work.👍🏽
Honestly think you're top of the mountain of youtube when you do videos like this!
What an awesome video topic!! Another great video 🎉
Great intro into the cellar - looks like the beginning from Get Smart, with John being Maxwell Smart.
Wow snow aged that’s new too me!!!
That underground bunker style was MASSIVE!!!
So true there are so many different ways!!!! 🥩👅👍🏻
P.s it reminded me of that smaller shipping container snow vid a few years ago John!!!
But that was aged much longer /and loved the orange 🍊 jacket too!!! 😬
I love Wagyu and beef, but the snow impresses me more! Thanks John for this great video ❤
Watching you eat is priceless! love your reaction!
It's looks beautiful there! You did an amazing video. Thanks for sharing early!!
Looks amazing but can’t help but wonder how much of this is romanticised marketing on their part, especially since it’s wrapped in plastic. And the refrigerator comparison is interesting given how accurately you can adjust a climate in a modern fridge.
I believe it’s the fact that the humidity does not fluctuate - stays high. I’m not sure how the humidity itself impacts the meat but I’ve asked the manager and will add to this thread as soon as he replies. Thanks for asking this! -John
@@onlyinjapan Thanks for the response. I love it just for trying something different and it’s not like I needed another excuse to try different kinds of amazing beef in Japan haha. Love the videos.
I'd like to see a blind test between "snow aged" and the exact same cut of Wagyu wet aged in a modern fridge for the same length of time. I bet you couldn't tell the difference.
@@DD-DD-DD What an incredible idea!!
Actually a modern commercial frig does vary 4-5 degrees through its cycle. They are not the same as a household frig where the variance is .5-1 degree.
Amazing & informative video! Plus, you’ve made me very hungry for wagyu. Thank you for another excellent & educational episode! 😋💞
Snow ageing is a very interesting technic, I never had seen it before and I bet other kind of food would taste good as well especially on Japanese cuisine. 😋
Nice Episode John , Good Job👍🏻👏🏻🗾🥩🥢🍜
Sir. John's content may be limited, but I'm absolutely sure it's a good one. Quality over quantity
That steak looks incredible.
Happy to see you back with another vid ❤️ watching now
Love the video! Thanks for sharing the process! I can only imagine how great that beef tasted.
A unique way of preparing Wagyu beef, and many other foods as well. It is interesting that the Japanese have been using these techniques for centuries, long before modern refrigerators.
These kind of scenic and informative videos is why I’ve been watching for years and supporting from time to time so at least one of us can live the dream.. 😂❤🤘🏽👍🏽
More on the way :) slow cooked, more taste OiJ episode 😋 thank you for the support ٩(^‿^)۶
That beef looks succulent
Best in the world 👍
thats awesome ❤️🔥
A very interesting documentary side video, and some great marketing on their part.
Ive always wondered about aged wagyu beef, thanks for letting me know first John! our love to Leo and Kanae!
雪で熟成させた和牛🥩と八海山🍶✨
素晴らしいです😋
Every video lift my spirit ....thank you very much 😀
A snow cave with wagyu. Delicious. Your face says it all. Yummy.
Nothing goes better with Japanese Wagyu than the smooth nauseating sounds of jazz! hehe Also, SPAM is the Wagyu of Pork. Amiright?
英会話の練習も兼ねてよく拝見しています。雪室熟成というのがあるんですね、勉強になりました。
Another excellent video
Glad you enjoyed it 😊
Interesting as usual! can you make a video about soya sauce please? thanks and good continuation!
New only in Japan hyyyppeeee
Yes it is a *COOL* experience, John! XD
Someone show it to Guga foods to make him make a wagyu snow aged beef in sous vide everything or in Guga foods channel!!!
Hi John,
once again a wonderful video! I never knew about snow aging but will definitely try it.
I hope you are doing alright. In this video you look a little tired so I hope that everything is going well.
All the best from Germany and itadakimasu 🙂
Mostly hay fever, pollen in the air is definitely making my eyes hurt. Couldn’t sleep last night 😵💫 it’s gets better mid March, a bit.
@@onlyinjapan I know this problem all too well. Then thank you even more for bringing us such wonderful content and get well soon :)
I’ve tried the Niigata beef a few times while I lived in Niigata , it was the best beef I have eaten ❤
Strangely, there are only 5 brands in Niigata out of 350 in Japan. Niigata more famous for pork but those brands are strong. Close to Yonezawa too! Murakami Beef is one I focused on on the GO channel 2 months ago 😋
@@onlyinjapanyes , what eat was murakami beef , the taste and the tenderness was outstanding 👍one more thing I have to say was the best sake I had tasted was ABE , try it next time when you are in Niigata .
This makes me crave for some beef .. gonna raid freezer after this to dig out a steak
I recently found out that a fancy restaurant here has A5 Japanese Wagyu on the menu, 2oz for $50 bucks. I really want to try it but I can't afford that right now. Might need to wait till I get to go to Japan someday and get it there. It's probably cheaper there anyway.
That’s too much and a ridiculous price. What’s the wagyu brand for that price?
@@onlyinjapan Ikr? It's crazy! 2oz isn't but one bite. They just have it on the menu as "True Japanese A5 Wagyu beef" (sliced NY strip steak.) If you're really peckige there's 4oz for $99.😉
Wonderful!✌️
Very interesting. Never knew snow aging is a thing.
It’s growing in popularity, better taste and also much much cheaper electric bill
One question I have that I don't think you touched on: the big plus you mentioned is the humidity inside the Yukimuro. But if the plastic wrap is vacuum-sealed around the meat, how does the humidity work? Does it cause minuscule condensation on the inside of that plastic touching the meat? Does it have perforations somehow that allow humidity to get inside? Really curious.
We’ve asked the manager - waiting for reply.
@@onlyinjapan sweet, thanks John, as always!
Why does the relative humidity of the aging room matter if the beef is vacuum packed?
It doesn’t fluctuate like the temperature.
Leave it to the Japanese to create a marketing narrative around Wagyu to demand a higher price. I doubt the snowy environment has an additional effect on vacuum sealed Wagyu.
It does - I really do think having ANYTHING in an environment where the temperature does not change impacts the way it breaks down. The manager gave me potatoes aged here, those were creamy just microwaved a couple of min. I don’t think it impacts it to another level - wagyu beef, esp A5 ranked - is already insanely tender with the marbling but I think the biggest difference which didn’t hit me until I was editing it was that it was silkier. The meat comes closer to “melting in your mouth” and there is a more balanced consistency between the red meat and oils. I don’t think if that makes it BETTER but it makes it more unique. The marketing is in EVERYTHING but the facts are that Yukimuro does age food better. Potatoes are at another level. Beef is impacted but not as much as vegetables.
The miso in buckets is also better. They also have Yukimuro coffee ☕️ which was flavorful, but it’s subtle.
Why don't you try WAGNA in the Philippines
So it's predominantly used to further enhance top of the line products. 8kg of a5 wagyu snow aged must be a serious investment.
In comes the hero! I know that music ;)
I like that song - had to change away from the other tune. The steak is the hero 🦸🏻♂️ 🥩 I was powerless after eating it 😂
This is even better than National Geographic standard
I'm not sure if this is the same, but I had "snow beef" at Gozu, a restaurant that specializes in Wagyu, in San Francisco. Though I don't think it was the tenderloin cut.
Could be - always ask the restaurant for the 10 digit Wagyu Beef registration number is. If it’s REAL WAGYU, they should always have that number so the beef can be tracked. There is a database you can search to find where it was born, raised, processed, back for generations or 2005 I think. Def ask, esp if it’s pricey. It’s on the wrapping they get from the importer 😉
Nice report～😻ﾆｬ~
Just used my Sous Vide on a Strip Loin tonight...it was good but...seems like chopped steak now
🥩❄🗾
Eat what you can get and enjoy :) until you come visit us in Japan 🇯🇵 ٩(^‿^)۶
I grilled a London Broil steak tonight standing in the cold. It was good but compared to this.... Well, call it steak envy!
Only wagu u need is the olive fed ones mmmmmmmmm
Where’s the beef? It’s chilling.
Beef looks tasty. I'd love to try it, but I'd rather to able to afford to send my kids to college.
why would humidity matter if its sealed in a vacuum pack. Seems a bit gimmicky than to regular wet age in a controlled fridge. Sure it tells a great story to the diners, but the real benefit is saving on power and equipment (on industrial fridges). As for the meat itself, I just can't see how it makes the steak better than regular wet age because of the plastic wrap. A5 Wagyu is going to taste amazing anyways because the cow did most of the work, so to the unconcerned diner it is believable this snow aging made any difference since the first bite will always be amazing because its A5.
It doesn’t, the humidity doesn’t change. Actually I couldn’t understand why this is even mentioned but I think the constant temp and HUMIDITY are both important. Temp was explained to me but not humidity.
Talking about the humidity doesn't really make sense, I can see all the meat wrapped up in plastic.
The constant temperature might actually do something I suppose.
Point which I explained poorly was that the temperature and humidity don’t change. If it’s high and low, despite the bag, it’ll impact the beef and the temperature. It never changes in here.
Snow aging, that's brilliant! Let nature do it's thing instead of running a refrigerator in a heated room.
Using nature works the best, snow aging is growing in popularity for many reason including small electric bill 💸
Mr Wagyu beef :p
❤
Hello John. Nice to see you again. But your skin color worries me. Maybe it's just the camera, but in 09:20 to 10:20, the flashbacks, you have light brown skin. You look rather gray in the rest of the video. I hope all is well with you. Best regards from Hamburg, Germany.
I'm sure its just the lighting inside the restaurant
@@kezbot2 I really hope so!
Lighting, cloudy daylight with yellow inside lighting. Impossible to white balance 😂 as. Long as the chef and the meat looks good :) I’m happy.
he cooked the steak in burnt butter. lol
John you need to get more sleep man
Hakai mean destruction right?
Hakkai not Hakai 😂 the 八 means 8. It’s named after the mountain 八海山
The host looks dying
I am zombie 🧟♂️ need meat.
Really nice documentation but yeah for me seeing those pieces of death animals "rotting" in a storehouse (yeah I know its not called rotting but its basically the same thing isn't it ?) is kinda disgusting and macabre.
Not like I am Vegan or anything, I even eat a tiny little bit of meat every once a while but especially seeing those chunks makes me think about not eating any meat anymore.
I think everyone should be allowed to eat Meat but everyone who wants to eat this stuff should at least be required to go to a butcher and Kill an Animal at least once to see what they are actually eating.
are you sick? you look so pale in the this video. i hope you are doing fine. also kanai and leo.
It’s just the lighting coming in from the front and the restaurant lighting but yes, I wasn’t feeling so good from hay fever, the pollen in the air was awful through late February. Got almost no sleep for 2 weeks.
This seems a little pretentious. Good video though
20th comment 😎
you look very tired
Def medium rare, needs to be medium all the way
A note: the chef has ruined that steak. Good sear on one side, then boiled the steak in burnt butter. I would be livid if I was paying for steak that expensive and the chef did that.
It tasted pretty good to me. No burnt butter taste. As I pointed out, everyone’s pallet is different. You may have picked up on it and sent it back 🤷🏻♂️ bottom line: it did not have an adverse impact on the taste.
3:48 thats not a sirloin, it's a striploin
I could be mistaken but they are known as the same 😉 look it up? It’s a good cut of steak. Ask for striploin at a restaurant and you’ll get sirloin 😂
@ONLY in JAPAN * John Daub I'm a butcher by trade and they ate different muscles. The piece on the rack below was the sirloin and the one you had in your hand was the striploim.
It's really cool (pun intended) that the yukimuro is used even during the hot summer months by saving the snow during the winter. Are you able to find the snow aged wagyu at restaurants and shops outside of Niigata? -- I see the restaurant you dine at is in Tokyo
Almost all are outside Niigata 😂 the market is in the cities - and abroad.
Making use of the snow to age those wonderful cuts of wagyu! Interesting to learn that other things can be stored in the Yukimuro such as miso. Lol I love how you cut away to show us how it's aged just before digging in 😂 Where's the beef? Just ask John! 🥩👍
Not sure if I am more impressed with the Wagu iced aged beef or the Yukimuro itselft. Itadakimasu ,John.🙏
As A Vegan, I have no interest in beef, but as usual, your documentaries are well researched, expertly photographed,and 100 percent entertaining. Thanks John for helping make us the smartest person at the table! Stellar Job, you are a star.
@@petterroeaIt's coming.......
Just had to throw it out there you are a vegan 😂 classic.
The Go channel is great, but I wait and wait for an Only in Japan channel production, always A+. No matter the topic, I always enjoy the show. Thanks John 👍
🤤 nice. Next episode about japanese sweets. Shitake, yakisoba, okonamiyaki. Or a episode abortus housing. Or a episode with Peter barakan?
Snow-aged wagyu - who knew? I'm drooling just looking at this.
I wonder how effective the "snow wet aging" process is, compared to a normal refrigerator. Since the beef is covered in plastic wrap and it's in its own plastic bubble, I feel like the humidity won't matter as much. It kind of seems like a glorified refrigerator....
The other products on the other hand are uncovered, or at least can breathe, so I do think those do receive some protein breakdown.
Yeah I am skeptical that this is doing anything other than adding perceived value
I looked up about this, and even in Michelin Guide it's as Daub says, down to the vibration matter.
I asked the manager for comment on this. Will follow up in comments section by next weeks - update: the humidity is constant, doesn’t fluctuate. Despite being in bag, any fluctuation is bad and this doesn’t occur. Humidity doesn’t get inside but it does impact the temperature of the meat if that also goes up and down.
Always impressed by your production and eager presentation. Really got my mouth watering. Love from Ohio!
Love the episode, Thanks John! Informative documentary, helping us live vicariously through your adventures!!!!!!
Great video! I love steak and didn't know this kind of curing process existed. Really pleased to see the channel is still alive too.. was starting to think no more videos would be coming out. Keep up the good work!
There will always be videos but I’ll never release one until it’s done, just to release it and make the algorithm happy. I just want to make my audience happy and will keep trying to increase the rate of content this year greatly.
What a mouth watering episode looks so good. Thank you so much for another great episode showing us the the process. Aloha
Another ⭐⭐⭐⭐⭐video John!
I curse toutube for not actually notifying me of this
Hiya John. Good to see you again. It's been quite a while. Maybe the the darned FB algorithms have stopped your content getting through. Hope all is well with you and the family👍.
Hi John ❤beef looks delicious 🤤
Ya John, let's concentrate on tasting the Wagyu.... That's easy for you to say, but there's not such thing as 'Taste-O-Vision'....Jessayin'. It's interesting when he cut it in half to show it before he served it, it looked red, it looked seriously rare. (I used to eat steak that way.) The steak you got looked more done to me than what he showed before, kinda like it was two different pieces of meat. That's just what it looked like to me on my screen, I would LOVE to have that serving you got. I bet it was PRICEY.
Sorry john if i say damn that i should said man that looks really good sorry about that @ONLY in JAPAN
Awesome job John
What's for dessert, snow cones? 🤣
Hahaha - brilliant!
I should not have watched this high. Severe Munchies 😮
Great video as always John! Thank you!