Not just sushi: Japan is the king of meat, one of the most prized in the world

When it comes to Japanese cuisine, the first things that come to mind are salmon or tuna sushi and ramen, which crowd the tables of Eastern restaurants in Italy. In fact, the true Japanese culinary tradition goes far beyond simple rice with raw fish, it is rather a philosophy, which pays great attention to the aesthetic preparation, but also to the balance of macronutrients, according to the dictates of macrobiotic cuisine developed for the first time in the early nineteenth century in Japan, which is still one of the foundations of modern and traditional Japanese cuisine.

The attention in the search for ingredients finds its maximum expression in the typical Japanese meats, of which the Hida-wagyu beef, new star of the Japanese market, is considered among the most prized in the world. Taki, in the Roman quarter of Prati, one of the very first Japanese restaurants to open in Italy, and a faithful ambassador of Japanese tradition, plays a leading role as the only official importer for Italy of Hida-wagyu certified meat. To obtain this certification, breeders must respect very strict and restrictive rules, which regulate every aspect, from breeding to preparation for sale of the meat obtained.

"We have noticed that in Italy many people know about Kobe meat, even if they have often never had the opportunity to taste it, but almost no one knows what Hida-wagyu beef is, which, instead, is considered by the Japanese as one of the best meats of their country. - Yukari Vitti, Japanese by birth and Italian by adoption, Taki's Restaurant Manager, said. - It is a meat that already has in its name a strong reference to the country of the Rising Sun, because Wa means Japan and Gyu means Beef. Its peculiarity is the free-range beef, firmly rejecting the use of intensive farming. The hida-wagyu beef is born, raised and prepared for sale in its own country of origin, Hida, surrounded by the green Japanese Alps, where nature is still untouched and the farms are mainly family-run.

The production process of this type of meat is based on meticulous research and selection of the best cattle. It is intensely marbled, that is, inside it is characterized by veins similar to those of marble, represented by the unsaturated fats of which it is rich, which are evenly distributed evenly at the muscle level, rather than remaining only in the peri-muscular and subcutaneous layer, as in all others. The result is a meat that is very tasty in every point and incredibly tender.

"In our menu, we propose this type of meat in some of the typical dishes of my land, such as nigiri wagtu, rice with thin strips of cooked beef on top, but also the classic wagyu steak on a plate or skewers on embers. - Yukari continues. - But what most distinguishes us is the Shabu-Shabu, a characteristic Japanese dish that recalls a Swiss way of cooking in vegetable broth, and the Sukiyaki, stewed in soy sauce and vegetables, exceptional dishes that remind me of childhood and adolescence in Japan, which, although here are unknown, are real ambassadors of Japanese cuisine.

Taki is in Via Marianna Dionigi 56/60, next to Piazza Cavour, in the Prati district.