From seasonal fruits and vegetables, picked at specific times of day, to local seafood found only at exact depths, seasons and locations, Japanese ingredients are bound to their specific heritage and the landscape on which they were raised. This singularity is reflected in a cuisine where each element on a…

In part of our series umami from around the globe, we have the pleasure of speaking with Ricardo Sanchez, who is gradually taking over the family business from his father Arturo. The term umami is closely related to pure, acorn-fed Iberico Jamon. As a family business, Arturo Sanchez have followed…

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

No other beef in the world can really compare to authentic Wagyu. Depending on the grade, sometimes the meat can be so marbled that you can barely see any muscle. And that is when the question of taste comes into question. Choosing the highest marbling beef is not always the…

Cinco Jotas bodega has been raising Ibérico pigs and producing some of the world’s finest and most expensive cured hams for the last 130 years. On a recent trip to Spain, they gave me a tour of the pastures and introduced me to the very special pigs that give us…

Before you ask me how I managed to get a reservation at Kawamura steakhouse in Tokyo – I didn’t. There are two Kawamuras which both happen to be in Ginza. The famous one where it’s almost impossible to get into as the chef gives priority to his regular customers (I…

Since Japan has opened up for foreigners at the end of the 19th century, beef has become a very popular product in Japanese cuisine. In fact, the Japanese are so obsessed about the quality of their beef that when you go to a good teppanyaki or sukiyaki restaurant, they would…