S2 Ep3. 和牛ステーキ


Hello. This is episode 3 of season 2 of my podcast. My university lessons start at the end of this month. I didn’t have any lessons today, so I went for a Sitami. ‘Shitami’ (Preview) means actually going to the location beforehand to find out how to get there and what the place looks like.


The university is located in Kyoto, which is about an hour and a half by train from Osaka. I pass through Osaka and Kyoto stations on my way to the university. Osaka and Kyoto stations are always full of people, and walking through them is always tiring. Since October this year, tourists have been allowed into Japan, so there were many foreigners. There are many European Kei tourists in Kyoto, but recently I feel that there are more and more South-East Asian Kei tourists. ‘-Kei (-descent)’ denotes ethnicity. For example, people whose nationality is Brazilian and whose parents are Japanese are called Nikkei Brazilians. (The “ni” in nikkei is the first character of Japan). The university was about 10 minutes by bus from the station. It was very quiet near the mountains.


I was tired after a lot of walking today, so I decided to buy dinner at a department store. The underpass of Osaka Station leads to the basement floor of the department store. In front of a butchers section in the department store, I remembered an American student saying that he had had a Wagyu steak for Thanksgiving. So I decided to buy a steak. Do you know what Wagyu means? Wagyu doesn’t mean any cattle raised in Japan. Wagyu is the general term for four special breeds. Japanese beef other than Wagyu is called Kokusangyu (domestic beef). Overseas, only Wagyu beef may be imported and sold, but in Japan you find both Wagyu and Kokusangyu, so make sure you are not making a mistake when buying meat in Japan.


I bought a Kokusangyu steak. I grilled it medium rare. It was tender and tasty. Well, I think that’s it for today. See you next time and thanks for listening!

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