The Path of Meat, My Way: Yoshinobu Niiho, Meat Shop Owner
Meat shop owner Yoshinobu Niiho can transform low-ranking beef with no brand name into meat with flavor that rivals the highest ranking. Although his shop is located in the rural city of Kusatsu in Shiga Prefecture, customers come from throughout the country to buy Niiho's meat, and he receives requests from over 300 chefs and culinary specialists a year. The flavor in his meat is brought out to the fullest through a "magic" known as dry aging. Niiho has spent 18 years perfecting his own preparation methods, and 9 years cultivating the bacteria needed for aging. We take a look at this meat master who stands apart from the rest!
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