Watch S6:E10 — Wagyu — Begin Japanology | Where To Watch

Begin Japanology

S6 · E10 — Wagyu

S6:E10 · Wagyu

Episodes

40 episodes in this season

Sumo

28 min

Bathroom Scales

28 min

Enka

28 min

Small Factories

28 min

Japanophiles - Azby Brown

28 min

Japanophiles - Ernst Seiler

28 min

Japanophiles - Yasokichi Konishiki

28 min

Ume Plums

28 min

Storehouses

28 min

Wagyu

28 min

Uniforms

28 min

Rice Cookers

28 min

Burial Mounds

28 min

Stationery

28 min

Bread

28 min

Pine Trees

28 min

Parcel Delivery

Parcel Delivery

28 min

Pro Wrestling

28 min

Strawberries

28 min

Calculators

28 min

Television

28 min

Lake Biwa

28 min

Expressways

28 min

Beer

28 min

Japanophiles - Mike Harris

28 min

Japanophiles - Karl Bengs

28 min

Japanophiles - Kenny Omega

28 min

Shakuhachi

28 min

Convenience Stores

28 min

Used Books

28 min

Women's Nylons

28 min

Remote Islands

28 min

Characters and Mascots

28 min

Grapes

28 min

Makeup

28 min

Ukiyo-e

28 min

Buses

Buses

28 min

Parties and Gatherings

28 min

Conveyor Belt Sushi

28 min

Pets

28 min

Begin Japanology

TV Series

200828m8.0

Documentary

Now playing

Wagyu

Season 6 · Episode 10 · Mar 21, 2013

Japan today is home to 4.17 million cattle. 2.7 million are classified as beef cattle, and two-thirds of these are classified as wagyu. There are 4 unique Japanese wagyu breeds, which were created by crossbreeding older Japanese breeds with larger foreign ones. Wagyu is known for its distinctive web of marbling. This tender, melt-in-your-mouth beef can be enjoyed in many ways, including sukiyaki, shabu-shabu, and as steak. Every 5 years, a competition known as the Wagyu Olympics is held to find out which Japanese prefecture breeds the finest wagyu cattle. On this edition of BEGIN Japanology, our theme is wagyu. We'll reveal the relationship the Japanese have with cows by looking at how this world-famous beef is produced.

Begin Japanology

TV Series

200828m8.0

Documentary

Now playing

Wagyu

Season 6 · Episode 10 · Mar 21, 2013

Japan today is home to 4.17 million cattle. 2.7 million are classified as beef cattle, and two-thirds of these are classified as wagyu. There are 4 unique Japanese wagyu breeds, which were created by crossbreeding older Japanese breeds with larger foreign ones. Wagyu is known for its distinctive web of marbling. This tender, melt-in-your-mouth beef can be enjoyed in many ways, including sukiyaki, shabu-shabu, and as steak. Every 5 years, a competition known as the Wagyu Olympics is held to find out which Japanese prefecture breeds the finest wagyu cattle. On this edition of BEGIN Japanology, our theme is wagyu. We'll reveal the relationship the Japanese have with cows by looking at how this world-famous beef is produced.