Japanese Delicacies: From Wagyu to Uni

Japan is known worldwide for its refined gastronomy, where pure flavours, seasonal ingredients and craftsmanship are central. In the Netherlands we don't always think about it that much, but the exclusive A5 Wagyu beef to the delicate Uni (sea urchin) and the iconic fugu (puffer fish) are increasingly coming our way. Japanese delicacies are a true delight for gourmets and this guide will help you discover the most luxurious Japanese delicacies, how they are prepared and how to eat them best.

1. Wagyu: The most exquisite beef experience

🔥 Buttery soft, intensely marbled and full of umami – Wagyu is the ultimate beef delicacy!

Wagyu literally means "Japanese beef" (wa = Japanese, gyu = beef) and is known for its extreme marbling and velvety texture. The fat veins melt at low temperatures, which gives Wagyu its unparalleled taste and juiciness.

Types of Wagyu

• Kobe Beef – The most exclusive Wagyu, originating from the Hyogo region.
• Matsusaka Beef – Known for its very high fat marbling and buttery texture.
• Ohmi Beef – The oldest Wagyu variety, with a subtle, sweet umami flavour.

Did you know : A true Kobe steak must come from a Tajima cattle that is bred in Hyogo and meets strict quality standards.

Read more? 🔗 Which wines go best with meat dishes?

What makes Wagyu so special?

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Wagyu is known for its extreme fat marbling, which provides an unparalleled tenderness and umami-rich flavour.

What is the difference between Kobe and Wagyu?

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All Kobe cattle are Wagyu, but not all Wagyu is Kobe. Kobe beef comes from the Hyogo region and must meet strict quality criteria.

Best wine pairing for Wagyu

• Rich red wine such as a Bordeaux or Barolo, which balances the fattiness of Wagyu.
• Japanese Sake (Junmai Daiginjo) for an authentic pairing.

2. Uni (Sea Urchin): the taste of the sea in its purest form

🔥 Creamy, iodine-rich and an umami bomb – Uni is an exclusive Japanese delicacy!

Uni is the edible gonad of the sea urchin and is prized for its creamy texture and intense oceanic flavor. It is a highly prized delicacy in sushi restaurants worldwide.

Types of Uni

• Bafun Uni – Smaller, bright orange Uni with a concentrated flavour.
• Murasaki Uni – Lighter in colour and milder in flavour, popular in fine dining.
• Ensui Uni – Uni preserved in seawater, which gives the purest taste.

Did you know : The best Uni comes from Hokkaido, where the colder water intensifies the flavor. Read more? 🔗 How to pair wine and seafood?

Best pairing for Uni

• Cool white wine, such as Chablis or Sauvignon Blanc.
• Sake (Daiginjo or Nigori) for a delicate match.

What is the best way to eat Uni?

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Uni is often eaten raw, as sushi or on toast with a little lemon and sea salt.

Why is Uni so expensive?

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Uni is difficult to harvest and only a small portion of the sea urchin is edible, which contributes to its exclusive price.

3. Fugu (Pufferfish): Exciting Delicacy

🔥 Fugu is notorious for its toxicity, but is prepared safely by top chefs!

Fugu is a Japanese pufferfish that contains a deadly poison. Only certified chefs are allowed to prepare this fish, making it one of the most exclusive delicacies in the world.

Did you know : In Japan, Fugu is often served as sashimi (usuzukuri style), thinly sliced ​​in a flower pattern.

Best pairing for Fugu

• Sake (Hirezake) – Warm sake with a Fugu fin infusion, traditionally drunk with Fugu.

4. Mochi: Japan's Luxurious Sweet

🔥 Soft, chewy and filled with premium ingredients!

Mochi is a Japanese rice cake known for its elastic, soft texture. Luxury varieties contain exclusive fillings such as matcha cream, black sesame or white truffle chocolate.

Read more? 🔗 Why is French pastry an art form?

Popular High-End Mochi Varieties

• Daifuku Mochi – Filled with sweet red bean or white sesame cream.
• Matcha Mochi – Flavored with premium Uji Matcha from Kyoto .
• Kinako Mochi – Sprinkled with roasted soy flour and often served with black sugar syrup.

Did you know : Traditional mochi is made by hand in an age-old ritual called mochitsuki , where rice is pounded with wooden mallets into a smooth, elastic mass.

What is the best way to eat Mochi?

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Mochi is best eaten fresh, with a soft and elastic texture. Some varieties are grilled and served with soy sauce or sweet azuki paste.

Why is Matcha often combined with Mochi?

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Matcha has a slightly bitter umami taste that contrasts perfectly with the sweetness of Mochi.

5. Japanese Soy Sauce: The Authentic Version

🔥 Fermented with pure spring water and aged in cedar barrels!

Authentic Japanese soy sauce (Shoyu) is fermented for up to two years, which produces a deep umami flavor. The best soy sauces are produced in Yamagata and Kyushu.

Types of high-end soy sauce

• Koikuchi Shoyu – The most balanced soy sauce, perfect for sushi.
• Usukuchi Shoyu – A lighter variant with a more intense salty flavour.
• Saishikomi Shoyu – Double fermented for a richer, more complex flavor.

Did you know : Real Japanese soy sauce has no added sugars and has a natural sweetness from the fermentation process. Read more? 🔗 Which olive oil is best for salads and cooking?

What is the difference between Japanese and Chinese soy sauce?

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Japanese soy sauce tends to be more subtle and is often brewed with wheat, while Chinese soy sauce is saltier and thicker.

Why is fermented soy sauce better?

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Slow-fermented soy sauce has a deeper umami flavor and a better balance of salty, sweet and sour.

6. Real Wasabi: exclusive delicacy

🔥 Freshly grated and totally different from the artificial pasta!

Most "wasabi" outside of Japan is actually horseradish with green dye. Real wasabi, from the Wasabia Japonica plant, grows only in crystal clear mountain waters and has a subtle, nutty tang.

Did you know : Real wasabi is traditionally grated on a sharkskin grater (oroshi), which produces a silky smooth texture.

7. Matcha: Japan's Green Gold

🔥 Premium Japanese green tea, hand-picked and stone mill ground!

Matcha isn’t just any green tea – the highest quality is produced in Kyoto and Uji and has a rich umami flavour with notes of spinach and sweet grass.

Types of luxury matcha

• Ceremonial Grade Matcha – The highest quality, used for traditional tea ceremonies.
• Premium Grade Matcha – Slightly lower in quality, but perfect for lattes and desserts.
• Culinary Grade Matcha – Stronger in flavor, ideal for pastries and ice cream.

Did you know : Traditional Matcha is prepared using a bamboo whisk ( chasen ) and a ceramic bowl ( chawan ).

What is the difference between Ceremonial and Culinary Grade Matcha?

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Ceremonial Grade is finer in texture and intended for drinking neat, while Culinary Grade is stronger in flavor and perfect for cooking and baking.

How do you make Matcha the traditional way?

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Use a bamboo whisk (*chasen*) to whisk the Matcha with hot water (max 80°C) into a frothy, lump-free drink.

Luxurious world of Japanese delicacies

Japanese delicacies offer an unparalleled combination of pure flavors, craftsmanship and luxurious ingredients.

Luxurious Japanese delicacies at a glance:

• Wagyu Beef → Velvety soft and ultimate marbled.
• Uni (Sea Urchin) → A creamy umami explosion.
• Fugu (Pufferfish) → Exclusive and prepared with precision.

Perfect pairing:

• Wagyu + Bordeaux
• Uni + Chablis
• Fugu + Hirezake (hot sake)
• Mochi + Ceremonial matcha

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