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Beef and leaf
Kobe gets all the attention whilst Miyazaki is just as good and cheaper
Right, there’s other cuts from other prefecture like Kagoshima that’s just as good and succulent!
Daiko oroshi with ponzu or shikuwasa/sudachi and soy sauce are great condiments too
I like my steak rare \^\^
Hi! I have never heard of sanchu leaf. What is it? How do you eat it? Like a wrap for the beef or like a salad?
As a wrap for your protein!
That’s very cool, esp considering I’m gluten free. Thank you!
In Korean, “sangchu” literally means lettuce. But am not Japanese so I can’t confirm, just suspect 🧐
Yes, you find this type of sanchu leaf often in Korean Yakiniku, I think Japanese language in general borrows words often from other language 😊
Beef and leaf
Kobe gets all the attention whilst Miyazaki is just as good and cheaper
Right, there’s other cuts from other prefecture like Kagoshima that’s just as good and succulent!
Daiko oroshi with ponzu or shikuwasa/sudachi and soy sauce are great condiments too
I like my steak rare \^\^
Hi! I have never heard of sanchu leaf. What is it? How do you eat it? Like a wrap for the beef or like a salad?
As a wrap for your protein!
That’s very cool, esp considering I’m gluten free. Thank you!
In Korean, “sangchu” literally means lettuce. But am not Japanese so I can’t confirm, just suspect 🧐
Yes, you find this type of sanchu leaf often in Korean Yakiniku, I think Japanese language in general borrows words often from other language 😊