If you’ve ever tried to make a traditional Japanese Wagyudo, you know that it’s always a challenge.

The meat comes from one of Japan’s oldest and most renowned breeds, the Genji, which is renowned for its ability to get a good sear.

The Genji is one of the most popular types of Wagyu meat, and it has become a favorite of sushi chefs across the world.

This year, it was celebrated in many cities around the world, but the real show will take place in Japan’s most famous sushi spot.

In honor of this occasion, we decided to try a few of the best Wagyu on the market.

To make this recipe a little easier, we also took some notes from the chef’s personal experience and picked some ingredients that will make a perfect addition to the meal.

We also shared the flavors that we had at our table.

With our tasting notes, we made a few adjustments that will allow you to make your own Kagyu Wagyu without the need for any specialized ingredients.

1.

Choose the right type of Wagyudai