Chef Wada and Consul-General of Japan, Ms. Kayoko Fukushima
Sometimes, I really love my job. I was fortunate enough recently to receive an invitation to visit the residence of the Consul-General of Japan, Ms. Kayoko Fukushima, to experience a cooking demonstration of premium Japanese products prepared by the residence’s official chef, Sumiko Wada.
In light of recent trade agreements between Japan and the U.S., imported Japanese products are now available at much better prices. This isn’t to say that wagyu beef is at all inexpensive, but for a special treat, you can’t beat the quality of premium Japanese wagyu. Plus, you deserve a treat every now and then.
Wagyu is so spectacular for several reasons. The bloodline of Japanese black wagyu beef cattle is tightly controlled, and only approved animals can bear the designation. The treatment and feeding practices used by Japanese beef ranchers produces a meat that has unparalleled internal marbling, leading to tender meat that melts in your mouth.Â
The cooking presentation showcased Japanese beef and wash-free rice, a grain that is so pure that it does not need to be rinsed before preparation. The short-grain rice was instrumental in the first dish that Chef Wada prepared, Beef Scattered Sushi (Chirashi-Sushi) With Colourful Vegetables. Think of it as the ultimate rice bowl.
The gorgeous beef was sliced thin and then quickly simmered in a broth. While you wouldn’t normally think of cooking fine beef this way, wagyu is so tender that it doesn’t get too tough or stringy during a quick blanch. The beef slices were arranged over rice with a lovely ginger sauce and then decorated with beautiful seasonal vegetables.Â
Chef Sando’s mise en place skills were amazing, and watching her dress the plate was like observing an artist with the ability to change colors around after they’ve already been laid on the canvas. Her meticulous tweezer skills were not at all precious, like I may have complained about in other modernist presentations. They were wholly intentional and used to great effect.
The second dish was slightly more prosaic, a humble Beef and Watercress Sukiyaki. Again, the wagyu beef was cooked in a moist heat, hot pot-style in a sukiyaki pan with fresh watercress and warishita sauce. Of course, everything's better with a perfectly poached egg (onsen tamago) added, and this dish was as well.
The meal was accompanied by local sake from Proper Sake, a nod to the spirit of cooperation between Japan and our country, which is also the reason why we have a consulate here in the first place. Nashvillians may not even realize that the Japanese government has such an important envoy in town, besides the occasional cherry-tree kerfuffle, but since so many of the Japanese auto industry’s American production facilities are located in the South, Music City is an ideal home for the consul.
At the consulate’s website, the staff shares information about cultural events that are open to the public and even recipes for dishes like these. If you are interested in purchasing beef and rice directly from Japanese importers to take advantage of the lower tariffs, here are some contacts provided by the consulate:
- Premium Japanese Rice (from Gohan Market)
- Premium Japanese Wagyu Beef
Tomorrow, we’ll discuss some options closer to home.
