Just north of Tokyo proper lies the Saitama Prefecture of Japan, home of well-preserved Edo-era structures and Buddhist temples. Amidst the lush mountains and rock formations lies the family-owned Hasegawa Farm, a fourth-generation private producer of Bushū wagyu, which is commonly referred to as Bushu-Gyu or “Samurai Beef.”

The cattle of the Hasegawa Farm - which are bred from the famed Black Wagyu breed - enjoy impeccable cleanliness during the humid season - earning the highest recognition from the Japan Ministry of Agriculture - all while enjoying a diet of sake lees, beer pulp, apple peels, pineapple chips mixed with rice bran, and abundant access to mineral-rich spring water.

All of this amounts to an umami-rich, fragrant beef with notes of freshly pressed olive oil – it simply cannot be replicated anywhere else. With only 350 head going to market a year, it's no wonder the Bushu-Gyu is almost completely unheard of in the United States, and it gives Kobe beef a run for its money at about half the price.

Top Round Bush-Gyu “Samurai” Wagyu makes for amazing, thick-cut steaks.

Wagyu cuts [such as NY Strip, Filet Mignon, and Ribeye) are in the highest demand. And if you’ve had wagyu at a restaurant, it was probably one of these cuts. However, they aren't ideal to be served as thick-cut steaks; mainly because of costs.

Want to know a secret? Top Round Wagyu is one of my favorite cuts. Why? Because it has the perfect balance of texture, it’s very flavorful, and it doesn’t break the bank. In my opinion, Top Round Wagyu is a comparable steak to the Wagyu loins, aforementioned. Particularly, Bush Gyu “Samurai Wagyu” Top Round from Hasegawa Farms.

Did you know that lemongrass is not native to Vietnam?

Lemongrass has its origins from Africa and South Asia. And it was through historical trades [from early human migration, all the way to Silk Road] that contributed to lemongrass’ use in South East Asia. Next time you eat Lemongrass Chicken, hopefully, it will change your perception of food and its origins... #foodforthought

South West Vietnam [or “Miền Tây”] contains small populous provinces in the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. Historically, Miền Tây was the pinnacle of the east of the Silk Road. Naturally, the region's dishes reflect the abundance of foreign (and exotic) ingredients. And eventually, those myriad ingredients came together to create Lemongrass [Chicken/Beef], one of Vietnam’s many national dishes.