Snow-aging WAGYU BEEF Steaks for 30-Days ★ ONLY in JAPAN
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- Опубліковано 14 чер 2024
- Japanese Wagyu Beef is one of the most tender steaks in the world, A5 ranked Kobe Beef may be the most famous Wagyu brand in the world, this Snow-aged Wagyu Beef from Niigata may have it beat. There are 350 Wagyu beef brands through Japan's 47 prefectures and this time we'll focus on another aspect of Wagyu that impacts the eating experience - aging. There's Wet aging which is the most popular in Japan. There's dry aging which is rare with Wagyu because it requires cutting away a good percentage of the meat which is already quite tender. Then there's snow aging which aged in a Yukimuro - Japanese Snow Cellar - for a month. High humidity, constant 1℃ / 34°F even in the height of summer. The snow packed around the storage unit is preserved until the next packing in March.
How does Snow-aged Wagyu Beef taste? How do you cook it? Is it really better?
Other WAGYU stories from Japan:
Japanese Wagyu Ōmi Beef farm to table story
▶︎ • Japanese Wagyu Farm to...
How Japanese Wagyu Beef is Graded | Yonezawa Beef Story: • How Japanese Wagyu Bee...
URL: Snow aged Wagyu Beef company:
🥩 www.uoshoku.co.jp/en_ybeef/
Restaurant Tsubamesanjo Bit:
📍 goo.gl/maps/U4wWJ6eAhEVE4zhT7
Thank you for Chef Akiyama and Uoshoku for the help to make this episode.
00:00 Overview
01:18 Where Wagyu is Snow-aged
02:07 Inside Japanese Snow Cellar "Yukimuro"
03:19 How long Wagyu ages
04:56 How Japanese Yukimuro work
06:13 Wet vs Dry Aging Wagyu Beef
07:21 Cooking Snow-aged Wagyu Beef
09:22 Kobe Beef vs Snow-aged Wagyu Beef
10:02 Eating Snow-aged Wagyu Beef
#onlyinjapan #snowaged #wagyu - Розваги
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 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'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.
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 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.
Honestly think you're top of the mountain of youtube when you do videos like this!
Another well edited video, John❤️. The graphs 5:47 were helpful in explaining the advantages of snow aging ❄️🥩. Excellent work.👍🏽
What I love about your videos is how they are documentaries. Always very informative and interesting.
This is the kind of content that got me to subscribe to two youtube channels! Appreciate the produced/edited stuff.
1:33 I really appreciate the geographical context in these videos. Keep it up!
What an awesome video topic!! Another great video 🎉
It's looks beautiful there! You did an amazing video. Thanks for sharing early!!
Love the episode, Thanks John! Informative documentary, helping us live vicariously through your adventures!!!!!!
Great video as always John! Thank you!
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.
Fantastic video Jhon always appreciate your professionalism you’re the best!
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.
Love the video! Thanks for sharing the process! I can only imagine how great that beef tasted.
Always impressed by your production and eager presentation. Really got my mouth watering. Love from Ohio!
Awesome video. Thank you for uploading this. Wagyu beef is definitely on my bucket list.
Another fantastic episode thanks John
What a mouth watering episode looks so good. Thank you so much for another great episode showing us the the process. Aloha
I love Wagyu and beef, but the snow impresses me more! Thanks John for this great video ❤
Amazing & informative video! Plus, you’ve made me very hungry for wagyu. Thank you for another excellent & educational episode! 😋💞
Happy to see you back with another vid ❤️ watching now
Another ⭐⭐⭐⭐⭐video John!
Fantastic video 🙂
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.
Nice one John!!! i can tell by your expression that you really enjoyed making this one!!
Thank you.!
@@petterroea we really don't need you. please go away.john is very good at what he does.
Not sure if I am more impressed with the Wagu iced aged beef or the Yukimuro itselft. Itadakimasu ,John.🙏
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! 🥩👍
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.
Every video lift my spirit ....thank you very much 😀
Great intro into the cellar - looks like the beginning from Get Smart, with John being Maxwell Smart.
Snow-aged wagyu - who knew? I'm drooling just looking at this.
Watching you eat is priceless! love your reaction!
Awesome job John
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
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!!! 😬
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👍🏻👏🏻🗾🥩🥢🍜
Another excellent video
Glad you enjoyed it 😊
🤤 nice. Next episode about japanese sweets. Shitake, yakisoba, okonamiyaki. Or a episode abortus housing. Or a episode with Peter barakan?
A very interesting documentary side video, and some great marketing on their part.
I missed these videos
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👍.
thats awesome ❤️🔥
That steak looks incredible.
Wonderful!✌️
Interesting as usual! can you make a video about soya sauce please? thanks and good continuation!
Sir. John's content may be limited, but I'm absolutely sure it's a good one. Quality over quantity
Excited to see what comes next! Something on fermented foods would be interesting, especially with the science coming out about the benefits for the gut microbiome, but perhaps I'm in the minority there.
Ive always wondered about aged wagyu beef, thanks for letting me know first John! our love to Leo and Kanae!
Snow aging meat sounds a little strange but it looks great so i won’t mind ,interesting video 😎Thank you John 🙂👍!!!
Awesome! 🥩 ❄️
Man that looked so yummi🤤
Mmmm the beef looks amazing. That glossy wet texture. Looks fresh yet aged.
Hi John ❤beef looks delicious 🤤
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。
Looks like a very delicious steak! Of course, I had to watch this hungry.
Wow my saliva glans are flowing. This episode must have been a feast for the eyes and mouth to film.
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.
That beef looks succulent
Best in the world 👍
雪で熟成させた和牛🥩と八海山🍶✨
素晴らしいです😋
Another Great Only in Johnpan
New only in Japan hyyyppeeee
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 :)
Very interesting. Never knew snow aging is a thing.
It’s growing in popularity, better taste and also much much cheaper electric bill
I'm 27 I need to visit Japan soon... I love your videos John, ever since my freshmen year of high school your videos always felt so clear and educational. Now at this point in life, they feel so nostalgic and makes me miss being young lol! I gotta plan a trip or something... :)
if you have tips for visiting/touring I'd appreciate it.
Make sure you get a JRail pass BEFORE you arrive, it's only available to tourists thru the website.
@@edwardfletcher7790 awesome thank you!
Oooh! Remember seeing this in one of Chris and Conor’s Wacky Weekends
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.
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?
the beef looks amazing after its been prepared by the chef
Guga needs to try this out for his next experiment.
Yes it is a *COOL* experience, John! XD
This makes me crave for some beef .. gonna raid freezer after this to dig out a steak
ty
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 😂
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 .
So many types of wagyu...i had kobe wagyu and wagyu aged in red wine in nara.
Yummy
Nice report～😻ﾆｬ~
I should not have watched this high. Severe Munchies 😮
Speaking of Wagyu, it reminds me the Wagyu Olympics. Anyway, Guga from Guga Foods have to see this too
I’ve got a video on this topic coming in March. Traveling to Miyazaki in March to finish it.
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 😉
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!
This is even better than National Geographic standard
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.
Someone show it to Guga foods to make him make a wagyu snow aged beef in sous vide everything or in Guga foods channel!!!
What's for dessert, snow cones? 🤣
Hahaha - brilliant!
thanks for your interesting videos all the time. but for this episode, I have some critical opinion. 'snow aging' is not really aging meat with or by snow directly but just keeping the temperature and the humidity in the cellar under the snow. in this case, 'snow aging' is used as a marketing tool and it should be called something like 'snow cellar aging'.
I’m not going to get into the marketing of names - it’s called what’s it’s called -
Kobe Beef isn’t actually raised in Kobe either. It should be called “Tajima Beef that is at a higher level” 😂
This beef is aged in a Yukimuro and it’s a distinctively Japanese method with history in Niigata which I explain and why it apparently works better than electric refrigerators. I hope you learned something from the episode. That’s how I measure if it was successful :)
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.😉
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.
Why does the relative humidity of the aging room matter if the beef is vacuum packed?
It doesn’t fluctuate like the temperature.
Why don't you try WAGNA in the Philippines
John, the high humidity will have zero effect. Once vacuum sealed, the beef in in effect hermetically sealed against the environment. You could drop that in a bucket of water at 100% humidity and generate the same effect as long as you maintain the stable low temperature you will achieve the same result. Now if you removed the plastic and performed dry aging at the low temperature you would have the humidity as it would promote mold growth. So wrap it in plastic, vacuum seal it and the humidity has a net zero effect.
You’re right. It’s the fact that he humidity never changes that’s important. I should have done a better job of explaining it.
Only wagu u need is the olive fed ones mmmmmmmmm
I curse toutube for not actually notifying me of this