We are hosting a seminar with the Iwate Prefectural Government to enhance awareness about Japanese Wagyu beef. The seminar will cover the history of Japanese Wagyu, its unique qualities compared to other beef, a wagyu beef cutting demonstration, and a sampling of various cuts of Iwate wagyu beef.
The seminar is free and by invitation only. Seating is limited and will be first come first served.
Discover the Sustainable Iwate Wagyu Beef!
Iwate Wagyu Beef is renowned as the world’s most sustainable wagyu, thanks to Iwate’s circular farming practices. Small farms raise crops like rice and livestock together, utilizing crop leftovers, such as rice and straw, as cattle feed. Animal manure enriches the soil, boosting crop yields, reducing greenhouse gas emissions, and eliminating chemical fertilizers. Properly managed, cattle farming supports natural farming and land health.
You will learn more at our seminar!
Seminar Details
Key Speeches
- Takuya Tasso from Governor of the Prefecture of Iwate
- Introduction about the charm of Iwate Prefecture
- Yoshiaki Takahashi from Consulate-General of Japan in Vancouver
- Initiatives to promote Japanese agricultural exports globally
Wagyu Beef Lecture
- Overview of Japanese Wagyu, including the four main types.
- Regional specialties like Kobe Beef, Miyazaki Gyu, and Iwate Gyu.
- Grading systems (A5 vs. Canadian grading).
- Japanese butchering characteristics
Presenter
Miwa Suzuki
Since 2020, she has conducted market research and supported farmers and producers in Japan in promoting their products to local markets in Canada.
Her past projects include promoting Wagyu beef and produce such as apples and rice, as well as providing arrangements, accompaniment, and interpretation for site visits and promotional events
She is the CEO of Valuablelink Consulting Inc.. and one of the Director of Japan-Canada Chamber of Commerce.
Iwate Wagyu Introduction
- Akio Chiba from JA Iwate and Mitsumasa Hatakeyama from Hatakeyama Farm (a Iwate Wagyu Beef producer)
- Insights regarding Iwate Wagyu Beef
- The history, feeding practices, and care that make Iwate Wagyu special.
Iwachiku Introduction
- Taido Ogata from Iwachiku（a Japanese meat processing company）
- Overview of the only meat processing facility in the Tohoku region licensed for export by
- Commitment to quality through HCCP and ISO22000 certifications.
- Maintenance and practice in butchering skills
Live Demonstrations
Learn the unique characteristics of each cut through butchering techniques demonstrated by certified butchers from Japan! Discover the skill and precision behind traditional Japanese methods, and gain insights into the artistry that makes each cut of Wagyu truly exceptional.
- Thick Frank cut into 4 types of rare cuts
- Characteristics of each cuts-Tomosankaku, Sihn-Shin, Kamenoko, Marukawa
A Certified Butcher from Japan
Shogo Abe
He is a specialist in meat processing with a Level 1 certification as a “Meat Master” in Japan.
He gained 15 years of experience at a butcher shop in Iwate Prefecture, Japan.
He currently leads the meat department at Aburi Market in West Vancouver, Canada. He also instructs his team member in Wagyu beef cutting techniques and promotes awareness of Iwate Wagyu Beef.
His Grandmaster: Kosyoudo will come join this live demonstrations from Iwate, Japan.
Wagyu Beef Cutting Show
Culinary Experience
Learn the Best Japanese Ways to Enjoy Wagyu Beef!
Japanese Chef
We have invited experienced Japanese chefs who have been serving Japanese cuisine in Vancouver, Canada, for years. He will prepare Wagyu Sushi and Shabu Shabu for the event participants.
Chef / Hiroki Watanabe
He began his culinary journey in Vancouver at Tojo’s Restaurant, where he honed his sushi-making techniques over 17 years.
Also, he had his own venture, Super Hiro’s, located in Vancouver specializing in omakase-style dining, offering a creative of Japanese cuisine with international influences for 5 years.
Sampling Menu
It will feature Wagyu Sushi and Shabu Shabu, offering a true taste of Japan’s culinary artistry. Enjoy the rich flavours and exquisite textures of A5 premium Iwate Wagyu Beef.
