KiwamiKariko aged meat "Kiawami"
What is Kariko Aged Meat "Kiwami"?
"Bringing out the maximum potential of Awaji beef"
The ultimate umami flavor, condensed into
a unique product only available at Kariko Resort Awaji Island.
[Kariko Aged Meat Kiwami]
Introduction
Awaji beef is delicious on its own. To further enhance its potential, we chose the technique
of "aging."
Using the state-of-the-art German-made "DRYAGER®" aging chamber, we dry-age the beef for an
extended period under strict control. This process removes excess moisture and concentrates only the umami
flavor.
Our Key FeaturesThree commitments
Aging is a delicate process where even a single mistake can lead to deterioration. At
Calico, we have introduced the world's finest aging cellars, "DRYAGER®".
Temperature: Maintained at
around 1°C at all times, ensuring hygienic and thorough aging.
Humidity: Maintaining a high humidity
of 85%. A dry aging technique that prevents excessive drying while allowing the surface to dry just right.
The remarkable tenderness and depth of flavour that only time can create.
During the
dry-aging process, natural enzymes break down the proteins into rich amino acids, rendering the meat
incredibly tender while profoundly deepening its flavour.
"Chef's Techniques" that bring out the unique characteristics of each cut
Optimal cooking methods tailored to each cut to bring out its flavor.
Awaji Beef Loin: An exquisite
balance of lean meat and marbling. Enjoy the sweetness of the juices in BBQ or shabu-shabu.
Awaji Beef
Rump: A tender cut with a prominent aroma of lean meat. Served in BBQ, etc.
Inquiries
+81-799-36-5970