Following a 2012 Japanese media visit to the states, organized by Beef Checkoff contractor the U.S. Meat Export Federation, a Japanese food magazine journalist has spearheaded the release of the magazine's new cookbook, "Sophisticated Beef Recipes: Using American Beef."
The latest issue of the magazine, ELLE a table, also features selected recipes from the cookbook, the Beef Checkoff said.
"After visiting ranches and restaurants in the U.S. and seeing the care that goes into production of American beef, the [ELLE a table] writer decided that U.S. beef deserved its own recipe book and profile with a perspective both from Japan and the States," explained Tazuko Hijikata, USMEF-Japan senior manager for consumer affairs.
In the 96-page, 74-recipe cookbook, the chef from Dean & Deluca Tokyo introduced beef tenderloin in a chilled dish, and the chef from Fette Sau, a popular Brooklyn barbecue restaurant, explained how to barbecue U.S. ribeye.
Restaurants from Los Angeles and Portland, Ore., also are featured in the cookbook.
"ELLE a table reaches opinion leaders in the food industry," added Hijikata. "Some restaurants the author described in the magazine were later profiled on television programs in Japan and have seen their business increase."
USMEF-Japan worked with ELLE a table in anticipation of the recent decision by Japan to expand access for U.S. beef to product from cattle up to 30 months of age. The Beef Checkoff explains that a number of the Japanese chefs featured in the book had been advocates for U.S. beef, but switched after the first U.S. BSE case in 2003.
Last year, U.S. beef exports to Japan jumped 18% in value over 2011, reaching $1.03 billion.
News source: Beef Checkoff