29 Nov '16, 5am

Kuroya Sukiyaki: Tomato Sukiyaki

Kuroya Sukiyaki: Tomato Sukiyaki

It wasn’t so long ago that a photo of well marbled wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn’t even have Japanese wagyu. In those days, Australian wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes. Fast forward ten years and Japanese style thinly sliced meats are now part and parcel of Singapore life. It has changed the way families enjoy their steamboats and I have even met grandmas at the supermarket looking to buy thinly sliced wagyu for their steamboat meals at home. Japanese food as a whole has also come a long way in Singapore. However, most Singaporeans still expect to be able to order a wide range of dishes in any particular Japanese restaurant. It is like going to a Singapore restaurant overseas and be...

Full article: http://ieatishootipost.sg/kuroya-sukiyaki/

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