07/22/2019
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Secretos de la carne japonesa que llega al país

Tendencia Gastronómica El Wagyu arriba al país en el marco de un acuerdo comercial entre ambos países. Se trata de una carne única en el mundo que se caracteriza por su aroma dulce, un sabor rico,

Tendencia Gastronómica

El Wagyu arriba al país en el marco de un acuerdo comercial entre ambos países. Se trata de una carne única en el mundo que se caracteriza por su aroma dulce, un sabor rico, y una textura tierna e inigualable que hacen que no se requieran demasiados condimentos a la hora de prepararla. Cómo obtiene sus propiedades, y cómo cocinarla.

El Wagyu es una obra de arte. El proceso de producción que requiere, y su singular sabor son testimonios de la riqueza de esta carne. Caracterizada por su sashi, o marmolado, se convirtió con los años en un manjar del arte culinario japonés y obtuvo un reconocimiento mundial por los mayores expertos a nivel internacional. Y ahora llega por primera vez a la Argentina.

Durante un evento organizado por JETRO (Japan External Trade Organization), en conjunto con la Embajada del Japón en la República Argentina, se anunció la apertura del mercado argentino para importar, por primera vez, la exclusiva carne japonesa Wagyu, producida en Japón con altos estándares de calidad.

“Cuando yo empecé a hablar de la carne Wagyu en la Argentina hace 20 años, me decían ‘Iwao, no te entiendo. Vos sos la persona que hizo que la gente comiera más pescado y ahora hablás de carne’. Si vos me preguntás qué comen las personas japonesas en el sushi, la mayoría dice pescado. Yo te diría carne”, reveló en diálogo con Infobae el chef argentino de origen japonés Iwao Komiyama, considerado el “rey del sushi” en la Argentina y embajador honorario de la gastronomía nipona para Latinoamérica.

Wagyu es la carne proveniente de las razas vacunas autóctonas del país nipón, que se caracterizan por poseer una gran proporción de grasa intramuscular que da un gusto único al alimento. Es cierto que hay criadores y productores de estas razas en otras partes del mundo (incluso en Argentina), pero el sello de Wagyu solo lo otorga Japón a las cabezas criadas y faenadas en su territorio.

Las vacas y bueyes son criados con cuidados individualizados, poseen un certificado de nacimiento y la carne que producen tiene un código de seguridad que se puede rastrear en toda la cadena de consumo.

Desde su nacimiento, los Wagyu reciben nombres individuales y son alimentados y cuidados como parte de la familia. La crianza de estos animales es fundamental para lograr su fino sabor.

Los tres elementos que hacen que la carne Wagyu sea excepcional son su textura, su sabor y su aroma. Con esta tríada, el Wagyu se potencia. Posee un marmolado de grasas de infiltración muscular que varía de nivel dependiendo del animal y las propiedades intrínsecas de cada raza. El veteado de grasa, la alimentación y la crianza dan como resultado una carne muy tierna, de textura suave, con sabor y aromas propios.

Tiene un aroma dulce y rico, que recuerda al del coco, y que permea al masticar la carne en la boca. Es más fuerte cuando la carne alcanza los 80°C al cocinarse, la temperatura apropiada para el sukiyaki, uno de los platos más populares realizados con Wagyu. “Cuando yo digo acá que la carne Wagyu es espectacular, me dicen que no puede ser, que la mejor carne es argentina. Y yo soy argentino formado en Japón y para mí esta carne es la unión perfecta entre las dos culturas. Los argentinos comen carne y esta carne es maravillosa. Es otro sabor. Y lo que consiguió Japón es tener grasa insaturada. Si lográramos que la carne argentina no generara colesterol malo, los argentinos viviríamos 10 años más”, aseguró Komiyama.
El argentino Federico Heinzmann, chef ejecutivo Park Hyatt Seoul, vive hace seis años en el continente asiático y trabajó varios años en Japón.

Él fue el encargado de demostrar, durante la presentación de este manjar en el país, la forma de preparación de esta carne. Y lo que contó le reveló al público que sin dudas esta carne es completamente diferente a la que los argentinos están acostumbrados.

De esta manera, entonces, el Wagyu podrá encontrarse por ahora en restaurantes de la Argentina especializados en comida japonesa, y se espera con ansias el momento en el que esta carne premium pueda encontrarse en las góndolas de los supermercados locales.

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