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WHAT IS WAGYU? “Butter” of cows! The word “Wagyu” (和牛 – pronounced as Wah-Gyoo) is a term that literally means “Japanese cattle” and is the name specially given to cattle breeds developed over centuries in Japan. It is famous for its flavor, texture, and intense fatty, marbling. Kagoshima Black cattle are blessed with the sun and natural surroundings of a warm tropical island. Japanese Black cattle comprise about 90% of the Wagyu cattle breeds. And the Black cattle from Kagoshima Prefecture are the most numerous in Japan, and are marketed under the brand name “Kagoshima (Black) Beef”. The principal characteristics of the meat are its tenderness and full-bodied flavour, together with well-balanced fat marbling throughout the muscle fibres. In Hana we serve this amazing beef. Wagyu is so tender, as no other beef can compare. Thanks to the many different breeding practices in Japan including special diet menu, stress-free living environment, additional cares, etc ⁉️WHY SHOULD EAT MORE WAGYU? There are rich of vitamins and nutrients containing healthy fats and Omega 6 / 3 oils in Wagyu beef. Omega-3 and Omega-6 fatty acids help to lower your cholesterol levels, reduce your risk of cancer. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects. Even some diet specialists recommend Wagyu beef. Therefore, Wagyu may be pricier but at the same time it is much healthier.
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Hana Dining + Sake Bar
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I ❤️ Yu is coming to Hana.
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