As many know, each year in the great Western Washington, traditions and festivals arrive to celebrate Scandinavian culture and traditions. As you all know the Traveling Foody family loves hosting gatherings regardless of size. This year our great friend, amazing painter and foodie enthusiast (John Hunter) came over to the property to help experiment with various dishes. The fusion that went was created was a fusion of Japanese, Korean, French and Bavarian. For the Japanese we went with Wagyu. For the Korean we went with side dishes such as marinated spinach, kimchi and cucumber salad with various spices for the Wagyu; and for the French influence we created numerous sandwiches on baguettes. All these delicious treats were complimented very well with traditional Bavarian ales.
For those who are unaware of what Wagyu is; it’s a Japanese cow. There are many different breeds of the cow and their meat is known for its quality and marbling uniqueness. Wagyus contain a greater percentage of omega 3 and 6 fatty acids than other beef. Due to the fluctuating topography of Japan, diverse breeding and feeding techniques have been adopted. Techniques such as massaging the cow and adding beer or sake to their feed contribute to the characteristics of the Wagyu. In the United States we tend to breed Wagyu with Angus giving you an American style of Kobe.
The Wagyu we were able to obtain was from the Skagit river ranch. Boy oh Boy it was so beautiful. You could just eat it raw! So we ate a little. We had to try a little bit raw and it was great dipping it in a soy sauce and sesame oil. Below you will see the various sandwiches John and I built for this wonderful experiment. If you get a chance, try Wagyu. It’s what’s for Breakfast, Lunch and Dinner!
Here is a photo of my Wagyu ecperiment.
This is John’s Wagyu experiment. He even has some Kimchi and the marinated cucumbers in the shot.
John has the right idea after that meal.
Remember to love and honor your food and your friends.
-Damien – The Traveling Foody