Wagyu, it's the most delicious and the most desired beef in the world

和牛，它是世界上最美味的牛肉，也是最令人嚮往的牛肉。

Wagyu means Japan's beef

和牛就是日本的牛肉

And I'm here at 43 prefecture because they won the Wagyu Olympics making it the Number One beef brand in Japan

我之所以來43縣，是因為他們獲得了和牛奧運會的冠軍 使其成為日本第一牛肉品牌

Every five years the Wagyu Olympics is held to see which brand and area is the best

每五年舉辦一次和牛奧運會，看哪個品牌、哪個地區最優秀

513 cattles came to Sendai to compete on best marbling and leanness

513名選手來到仙台，進行最佳大理石紋和瘦身比賽。

Tottori Wagyu won the award for best beef this year.

鳥取和牛獲得了今年的最佳牛肉獎。

Top beef brands, Kobe and Matsuzaka weren't present, so it begs the question

頂級牛肉品牌，科比和松坂都沒有出現，這不禁讓人產生疑問

Is Tottori the new No.1 Wagyu in Japan you see all Japanese Wagyu beef is extremely tasty

鳥取是日本新的第一和牛嗎 你看日本的和牛都是非常的好吃的

A4 or A5 beef grading

A4或A5牛肉分級

It's so good that it's hard to tell the difference

它好得讓人分不清了

Kobe beef is the most famous Wagyu brand

神戶牛肉是最著名的和牛品牌。

Limited to just three to five thousand cattle a year just half of one percent of the domestic beef

每年只限於三到五千頭牛，只佔國內牛肉的一半。

It's rare, but is that selection and rarity really worth it

很難得，但這種選擇和稀有真的值得嗎？

All top Wagyu brands live stress-free lives in areas of freshwater clean air with healthy diets to increase leanness and marbling

所有的頂級和牛品牌都生活在空氣清新的淡水地區，無壓力的生活，健康的飲食，增加瘦身和大理石紋。

It's lighter and tastier than other beef

比起其他牛肉，它更清淡，更好吃

You know when you taste it. It's that good, but in this episode. I'm gonna tell you why Tottori Wagyu it's so good

你嚐了就知道。就是這麼好吃，但是在這一集裡，我就會告訴你，為什麼鳥取和牛它這麼好吃。我會告訴你為什麼鳥取和牛它是如此的好。

It comes from one of the most natural places in all of Japan with a history of having Wagyu cattle

它來自全日本最自然的地方之一，有飼養和牛的歷史。

Mount Daisen, the Mount Fuji of the West it provides Tottori with some of Japan's purest water

西方的富士山--大山，為鳥取提供了日本最純淨的水。

supplies the area with amazing soil for produce

為該地區提供了驚人的生產土壤

nutritious grass for cows and cattle to graze on

牧草

And yeah, they have really good milk and ice cream, too

是的，他們有非常好的牛奶和冰淇淋，太。

The area between Mount Daisen and Yonago City is loaded with farms right near the sea

在大山和米子市之間，有很多臨海的農場。

It's a place where you don't have to pick either mountain her beach for vacation. They're both there

這是一個你不必選擇任何一座山她海灘度假的地方。它們都在那裡

This is Nishida-san's "Bokujyo" or ranch where he has his own brand of Wagyu called Daisen Kuroushi

這裡是西田先生的 "北條 "牧場，有他自己的和牛品牌 "大山黑石"。

They live in clean pens of three their lives are all about relaxing

他們住在乾淨的三口之家 他們的生活就是為了放鬆

They love being scratched and unlike cattle overseas Wagyu are super friendly and approachable

它們喜歡被抓撓，不像國外的牛，和牛超級友好，平易近人。

It takes a little while to build trust and make friends

建立信任和交朋友需要一點時間。

Wagyu are also really curious

和牛也真的很好奇

That ring in their nose is to help lead them safely

他們鼻子上的那個環是用來幫助他們安全地前進的

It's the easiest way with minimal stress to lead a stubborn cattle

這是最簡單的方法，壓力最小的方法，帶領頑固的牛群

for Wagyu that usually means because they're too lazy to get up

對於和牛來說，這通常意味著，因為他們懶得起來。

Kimochi ii? (Feel good?)

Kimochi ii?(感覺好嗎？)

Feels good?

感覺好嗎？

Wagyu are very gentle and very clean

和牛非常溫和，非常乾淨

Nishida-san let me come in and help rush them after they've gotten a chance to know me

西田先生讓我進來，等他們認識了我之後，再幫忙催促他們吧

With those horns one could be worried, but really these Wagyu are just like kids

雖說這些角讓人擔心，但其實這些和牛就像孩子一樣。

The neighbors jealous that they're not getting brushed - one Wagyu at a time, folks

鄰居們嫉妒他們沒有被刷到--一次只刷一個和牛，夥計們。

All Japanese Wagyu have a ten digit number that identifies them online

所有的日本和牛都有一個十位數的號碼，可以在網上進行識別。

the livestock database can track the date of birth and track each back to their mother all

牲畜數據庫可以跟蹤出生日期，並跟蹤每個人回到他們的母親所有。

Japanese Wagyu have this number all the way to the restaurant so you always know where the meat came from

日本和牛在餐廳裡都有這個編號，所以你總是知道肉的來源。

Nishida-san really treated his Wagyu with a lot of love and affection.

西田先生對他的和牛真的是愛護有加。

They seemed pretty happy to me

我看他們挺高興的

So how do I wrap my head around the idea of eating these lovable Wagyu?

那麼，要怎麼才能吃到這些可愛的和牛呢？

Daisen Kurooushi Kyoushou-tei when Nishida-san Wagyu beef goes

大山黑石京守亭，西田先生的和牛去了。

To eat it, I had to learn how the Japanese do it which required learning an important lesson here the principles of "Itadaki-masu"

為了吃到它，我必須學習日本人的做法，這就需要在這裡學習一個重要的課程，即 "板燒丸 "的原理。

it's one of the most important Japanese words you can learn and

這是一個最重要的日語單詞，你可以學習和

Nakanomori-san, taught me the deep meaning of the word to people in Japan

中之森先生，讓我知道了這個詞對日本人的深意。

You saw the lovable Wagyu, right?

你看到可愛的和牛了吧？

The owner Nishida considers them as adorable

主人西田認為他們很可愛。

He takes a great care of them everyday for raising

他每天都很照顧他們，把他們撫養長大

We are also the consumer of Wagyu who raised them with a great daily care

我們也是養育它們的和牛的消費者，日常照顧得很好。

At that time, we consider not to eat the Wagyu,

這時，我們考慮不要吃和牛。

but we receives the life from the Wagyu

但我們從和牛身上獲得生命。

the gratitude

感恩

I am receiving your life

我正在接受你的生命

Which is the word "Itadakimasu"

"Itadakimasu "是哪個詞？

There is love as well as respect

有愛也有尊重

The love toward the cow which will be eaten

對將被吃掉的牛的愛。

and will slso be shown when we actually consume it

並將顯示當我們實際消費它的lso

It's more than just a word we say in Japan it's a deep feeling of appreciation

在日本，這不僅僅是一句話，而是一種深深的感激之情。

Japanese have for the food in front of them

日本人對眼前的食物

In the kitchen Nagatani-san an experienced chef who has handled Wagyu for decades taught me a little bit about the different cuts of meat

在廚房裡，長谷先生是一位處理了幾十年和牛的資深廚師，他教我一些關於不同肉品的知識。

Kyoushou-Tei prepares their Daisen Kuroushi brand for Yakiniku

京守亭為 "燒肉 "準備了大山黑石品牌。

This first cut is called "Haneshita" called Chuck flap in English part of the shoulder loin or rib side

這第一刀叫 "Haneshita"，英文叫Chuck flap，是肩部腰部或肋部側面的一部分。

You can see that intense marbling

你可以看到強烈的大理石紋

Next cut is called "Kurimi" or chuck tender near the shoulder

下一刀被稱為 "Kurimi"，或靠近肩膀的卡盤嫩肉。

it's loaded with that Amami taste on another level

充滿了奄美的另一種味道。

The final cut is called "Hiuchi", which is a premium upper leg cut limited to just two kilograms of the Wagyu

最後的切割被稱為 "Hiuchi"，這是一種高級的上肢切割，僅限量兩公斤的和牛。

Wagyu oil is different from other kinds of beef, it containes more Omega 3 and 6 fatty acids

和牛油不同於其他種類的牛肉，它含有更多的Omega 3和6脂肪酸。

and monosaturated fatty acid than other beef

脂肪酸和單不飽和脂肪酸比其他牛

After Nagatani-san is cut enough Wagyu for my dinner

在長谷先生切好足夠的和牛後，我的晚餐就開始了

he prepares it as beautifully as he can great respect is paid to the meat, which is why it's set so well for the customer

他儘可能地把它準備得更漂亮，對肉的尊重，這就是為什麼它是如此設置為客戶的原因。

Three different cuts to try this is going to be quite a meal, " Itadaki- masu"

試試三種不同的切法，這將是一個相當大的餐點，"板垣醬"。

It doesn't take long for the meat to cook on the grill

在烤架上烤肉不用多久就能烤熟了

Generally it's better to cook the meat through so the oil is heated with yakiniku it takes about 15 seconds

一般來說，將肉煮熟比較好，所以油與燒肉一起加熱，大約需要15秒的時間

There's a selection of sauces and salt

有醬料和鹽的選擇。

This one you can eat with wasabi

這個可以和芥末一起吃

Wasabi is a nice way to go adding extra depth to the meat, but really with this Wagyu beef

芥末是一種很好的方式去增加額外的深度的肉，但真的與這個和牛的

You can eat it as is and be really satisfied

你可以原封不動地吃，真的很滿意。

Yeah

是啊，是啊

It's not chewy and not oily. Yes, the red meat contains little fat.

嚼不動，也不油膩。是的，紅肉含脂肪少。

The distinctive feature of Daisen Kuroushi is in very natural oil tastes

大山黑石的特點是非常自然的油味。

because of the lack to stress to the Wagyu

因為對和牛的壓力不夠。

the stressless cultivation and the natural oil taste are deeply related

無壓力的種植和天然的油味有很大的關係。

The oil is there but not overpowering or heavy.

油量是有的，但不過癮也不重。

That's nice sound

這聲音真好聽

Each piece was absolutely delicious

每一塊都很好吃

So which one is better Kobe or Tottori to meet Tottori beef is just as good and a fraction of the cost

那麼神戶和鳥取哪個好滿足鳥取牛肉一樣好吃，而且價格也只有幾分之一。

Thankfully if you're eating Kobe or Tottori beef you can ask the manager for that ten digit number and know exactly where it's from

幸好你吃的是神戶牛肉或鳥取牛肉，你可以向店長要那個十位數，就能知道它的具體產地了

It's worth traveling around Japan to eat different Wagyu throughout the country there are over 300 Wagyu brands

在日本全國有300多個和牛品牌，吃到不同的和牛是值得一遊的。

There are also many ways to eat it all based on personal preference

也有很多吃法，都是根據個人喜好而定的

Mount Daisen has a long history of being one of Japan's cattle market places

大山作為日本的牛市之一，歷史悠久。

The environment around this area of Tottori has made it an ideal place to raise Wagyu cattle and that balance with nature

鳥取縣周邊的環境是飼養和牛的理想場所，也是與自然平衡的地方。

yields some of the best beef in the world

盛產世界上最好的牛肉。

It really is something to give thanks to

這真的是值得感謝的事情

If you liked it hit that subscribe button and check out another one of our shows

如果你喜歡它，請點擊訂閱按鈕，並檢查出我們的另一個節目。

Don't miss my second live streaming channel ONLY in JAPAN *GO and check out location photos on http://instagram.com/onlyinjapantv

千萬不要錯過我的第二條直播頻道ONLY JAPAN *請到http://instagram.com/onlyinjapantv 查看現場照片。

Mata ne~

Mata ne~