What is KARASHI Aged Meat - 焼肉つつい

1）What is KARASHI Aged Meat?
2）Why KARASHI Aged is Delicious
3）The Valuable Nature of KARASHI Aged Meat

What is KARASHI Aged Meat?

KARASHI-aged meat is a method of aging beef. This aging process gives the meat a unique aroma and taste, and makes it more tender than regular beef.
The aging process involves hanging and storing the beef in a special aging room. The temperature and humidity in the aging room are adjusted and the meat is dried to allow the aging process to proceed. At Yakiniku Tsutsuki, the aging period is around 14 days. Longer maturation gives the meat a deeper flavor and aroma, making it an even higher quality product. Some people may think that it is better to serve the meat without any aging period, based on the concept that "short time from disassembly to serving = freshness = good taste. However, this method of aging meat after disassembly allows us to offer very tasty meat.
KARASHI aged meat has a higher weight loss rate due to the longer aging period, which results in a higher price. It is also difficult to obtain because it is now practiced only in certain areas of Japan. However, its unique flavor and aroma makes it one of the meats that must be tasted at least once.
Also, in the case of KARASHI aged meat, the balance between lean and fatty meat is very important. If there is too much fat, the flavor of the fat will become stronger and the flavor and taste will become milder, even as the aging process progresses. On the other hand, if there is too much lean meat, the flavor and umami will not deepen as the aging process progresses. Therefore, it is important to select meat with the proper balance. The beef that had the right balance was A4 grade female beef.
KARASHI aged meat is characterized by its rich flavor and tenderness. The reason for this is that during the aging process, enzymes in the meat work to break down the proteins in the meat, which makes the meat tender and at the same time rich in flavor. Therefore, when you eat KARASHI aged meat, you can enjoy a mouthful of delicious meat flavor and a smooth texture.

Why KARASHI Aged is Delicious

Why is KARASHI-aged meat so delicious? KARASHI-aged meat contains abundant "umami ingredients." During the aging period, enzymes and microorganisms in the meat break down the protein and increase the amount of amino acids. These amino acids are the main component of umami and play an important role in bringing out the flavor of the meat. Among the amino acids, glutamic acid and aspartic acid, in particular, play an important role in bringing out the flavor of meat. Kareri-aged meat has a rich, natural flavor, so even though it is rich in fat, it is not too rich and is very satisfying to eat.

This change in meat quality produces a unique and deep flavor not found in other cured meats. Another reason for the delicious taste is that the meat's acidity and bitterness are reduced and its sweetness is increased due to the environment in which it is kept under control for a long period of time.
In addition, KARASHI aged meat undergoes a phenomenon called "oxidation" during the aging process. Oxidation refers to the discoloration caused by a reaction with oxygen. Meat loses its freshness when it comes into contact with oxygen, but moderate oxidation plays an important role in bringing out the meat's flavor and deliciousness. This moderate oxidation is the key to the delicious taste of KARASHI-aged meat.
As mentioned above, there are several reasons why KARASHI aged meat tastes so good, including amino acids, fat content, and oxidation. But not only that, when grilling, the meat should be cooked slowly at the proper temperature and for the proper amount of time (but not overcooked ← this is the point!). This is also the secret to bringing out the best flavor of KARASHI aged meat. By paying attention to the degree of grilling and the way you eat it, you will be able to enjoy KARASHI aged meat even more.

The Valuable Nature of KARASHI Aged Meat

KARASHI-aged meat becomes extremely tender and high quality meat with its original flavor concentrated by aging it for around 14 days. In addition, as the aging process progresses, the reddish color of the meat deepens, giving it a deep, rich, and delicious flavor. Therefore, the secret of KARASHI aged meat's popularity is the original flavor and aroma of the meat that you feel the moment you put it in your mouth, and the deep richness and sweetness that spreads the moment you bite into it.
However, such delicious taste requires a lot of time and effort, which is why the production of KARASHI-aged meat is limited and precious. First, in order for the meat to become KARASHI aged meat, it must be selected from high-quality meat (Yakiniku Tsutsuki is A4 grade black Wagyu heifers). Once selected, the meat is aged for approximately 14 days at controlled temperature and humidity. This process requires skill and experience, because if the aging process does not proceed properly or the temperature and humidity are not adjusted properly, the meat will be damaged.
For this reason, KARASHI-aged meat is often served at high-end yakiniku restaurants and restaurants, and the price is usually set relatively high. However, its taste and flavor are highly acclaimed by many people, who look forward to eating it on special occasions or for extravagant meals.

In other words, the preciousness of KARASHI aged meat is that, in addition to its delicious taste, it is treated as a high-end foodstuff due to its small production volume and the time and effort required in the manufacturing process. Therefore, KARASHI-aged meat is treated as a rarity when served at yakiniku restaurants and restaurants. Moreover, the limited amount of meat that can be obtained from a single cow tends to be considerably more expensive than ordinary meat.
In addition, KARASHI-aged meat requires specialized knowledge and experience, and the equipment and management methods are very costly. In addition, because aging takes time, it is not uncommon for the amount of time, labor, and cost involved to limit the amount of meat that can be purchased. For these reasons, KARASHI aged meat is considered a premium ingredient, and its rarity and delicious taste have made it highly popular among many food connoisseurs and meat lovers. Once tasted, KARASHI-aged meat is so appealing that people are captivated by it, and perhaps the rarity of KARASHI-aged meat amplifies its appeal.

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