Pop Japan

Usually, olives are associated with the Mediterranean countries such as Greece, Lebanon, Turkey and the middle eastern countries - Oman and Qatar, but Japan started cultivating olives in 1908. In 2006, Masaki Ishii, a cattle farmer from Shodoshima, fed his cattle with Olive pulp - a waste product from olive oil production. Those who tasted the olive wagyu described it as having an umami flavour. Umami flavour combines the savoury tastes of saltiness, sweetness, sourness and bitterness.

Tags: Wagyu, olive wagyu, cattle meat, beef, japanese food, olive