So on the 11th of December, 2011, let’s all get down to Elwood Beach to cheer on Jin and Tatsuya for Race 2 of the Gatorade 2011-2012 Summer Series.

Go Tats and Jin!!

The St Kilda Football Club players and officials were treated to an extravagant Japanese feast this afternoon down at the Linen House Centre.

Moshi Moshi head chef and owner Tatsuya Yamazaki brought his team down to the club on the invitation of Brendon Goddard, who was so impressed with the restaurant’s food that he thought it was great idea to get Tats to cook for all the boys.

The Moshi Moshi team then proceeded to wow the Saints players with a Japanese cooking master class, serving up an impressive selection of dishes. All of which were very much to the approval of Saints Head Dietician, Lisa Middleton.

The boys were mightily impressed with the food and presented Tats with a signed jumper in appreciation of his and his team’s efforts. As a die-hard Saints fan, he was very grateful and wished all the boys every success in the Finals.

Moshi Moshi, a firm favourite of several Saints, including Brendon Goddard, Nick Riewoldt, Sam Fisher, Zac Dawson and Michael Gardiner, can be found in Port Melbourne on Bay St.

If you are in the area, make sure you check it out – you might run into the Saints Captain and the boys.

Check out our facebook page to see more photos. Photos by Peter Bongiorno

- from The St Kilda Football Club

After three weeks of late nights, including our special Tour de France Dinner held on July 16, the world’s greatest cycling event ended in the bets possible way, with victory to Cadel. Congratulations!

Photos from the dinner:

The major difference between Tamari and regular soy sauce is the proportion of ingredients between soybeans and wheat. While regular soy sauce contains 40-60% wheat, San-J Tamari Gluten Free Soy Sauce is made with 100% soybeans and no wheat. While the sodium level of San-J Tamari and regular soy sauce is the same, the higher concentration of soybeans in San-J Tamari gives a richer, smoother, more complex taste than ordinary soy sauce.

Read more here

$13.80 for 200ml carafe

Wagyu (pronounced Wag-you) is a breed of cattle that originated from Japan in the 2nd century.
Wagyu beef has always been surrounded by lore, mystique and prestige. Tales of pampered cows being massaged with sake, fed beer and being played classical music are commonplace about the industry, although modern Wagyu farming is more about exclusively fed, performance bred animals with elite bloodlines and superior genetics
The meat from Wagyu cattle is renowned worldwide for its predisposition to heavy marbling (finely interspersed specks of intramuscular fat within the muscle), and modern day Wagyu cattle herds are specifically bred to achieve these certain characteristics, which provides for enhanced eating quality.
Highly prized for its uncompromising quality, Wagyu beef has a well deserved reputation as the most exclusive beef in the world.

FAQ about Wagyu Beef

What is Kobe beef?
Kobe is Japan’s 6th largest city on the island of Honshu. Farming land that surrounds Kobe is the birthplace of one of the most famous and highly exclusive Wagyu bloodlines.
As is the case with Champagne and Parma ham, the highest grading Wagyu beef originating from this specified region is called Kobe beef.
Why Wagyu? What’s the difference between Wagyu and conventional meat?

The main difference is the intramuscular fat content of the meat. This has been established because Wagyu cattle have been bred up specifically for TASTE, which has resulted in three important points of difference at the meat level – (1) there are more intramuscular fat cells in Wagyu, (2) the intramuscular fat in Wagyu beef continues to grow throughout the life of the animal and (3) the intramuscular fat in Wagyu has a unique chemical composition.
What is Wagyu marbling?

Marbling is the intramuscular fat deposits found in muscle fibres of all beef. Wagyu cattle are
specifically bred to be heavily marbled, as this is what gives Wagyu beef its unique taste, texture and juiciness. It is scored and graded in Australia using AUS-MEAT’s marble score reference and the Meat Standards Australia reference.
Is it healthy with all that fat?

University studies have revealed that aside from being a good source of vitamins and nutrients Wagyu beef contains high amounts of omega’s 3 fatty oils, as well as monounsaturated fatty acids. These are known to have a positive effect on the bodies cholesterol levels and it is believed due to the high CLA (conjugated linoleic acid) content Wagyu also has the potential to reduce diabetes, Alzheimer’s and heart conditions.

Why has Wagyu boomed in Australia?
Japan, Korea and the USA have been largely responsible for the growth of the Australian Wagyu industry, however, the Australian market is now playing an increasingly important role.
Japan was the first country to buy Australian produced Wagyu beef.

Read full articles at: bestWAGYU.com

21 stages of pain across 23 days of pure, exhilarating cycling. Here at Moshi Moshi we (well owner Tats anyway) are very excited about this event. So much so that we will be hosting a special “Tour de France Dinner” at Moshi Moshi on Saturday 16th of July. Kicking off 8.30pm we will start with a banquet, followed by a few hours glued to the box as Alberto, Cadel, Richie, Fabian, Andy and the rest dual it out for cycling’s number one prize.

If you love cycling and you love Japanese food, this event is not to be missed.

Please contact the restaurant to make a booking for the night.

What: Tour de France Dinner
When: Saturday July 16th at 8.30pm
Where: Moshi Moshi Japanese Restaurant, 79 Bay St Port Melbourne.