Kuroge Wagyu is a breed of Wagyu (Japanese beef cattle) and accounts for about 90% of all Wagyu raised in Japan, making it the most representative type of Wagyu. As the name “Kuroge” (black hair) suggests, these cattle have black coats. Japan’s three most famous Wagyu brands—Kobe Beef, Matsusaka Beef, and Omi Beef—all come from Kuroge Wagyu. The defining characteristic of Kuroge Wagyu is its fine marbling, with fat intricately distributed between the muscle fibers. This marbling, often referred to as “sashi,” is what gives the meat its exceptional tenderness and rich flavor. The finer and more evenly distributed the marbling, the higher the quality of the beef. Meat with abundant marbling is called “Shimofuri Niku,” meaning “frosted meat,” as the fat resembles frost settled over the surface. In addition to Kuroge Wagyu, other Wagyu breeds raised in Japan include Akaushi (Brown Wagyu), Japanese Shorthorn, and Mukaku Wagyu (Polled Wagyu).

Zuwai Crab, also known as Snow Crab, is a highly popular seafood in Japan, especially known as a winter delicacy. Zuwai Crabs are mainly classified into two types: Opilio and Bairdi, and they inhabit the cold waters of the Sea of Japan and the North Pacific Ocean. The name "Zuwai" comes from the Japanese word for "narrow," referring to the crab's slender and long legs. Therefore, the legs of Zuwai Crab are thin and long, which is a distinctive feature. The meat of Zuwai Crab is delicate and tender, with a slight sweetness. It is commonly prepared through steaming, grilling, or as shabu-shabu, and can be enjoyed in various culinary styles. Particularly, Zuwai Crab is considered a luxury food ingredient, and many people look forward to it as a winter delicacy. In Japan, the Hokuriku region, especially Ishikawa and Fukui Prefectures, is famous for its high-quality Zuwai Crabs. These areas host Zuwai Crab festivals, attracting numerous tourists. Zuwai Crab plays an important role in Japanese culture and cuisine, widely cherished as a wintertime favorite.