Interesting stuff. I'll need to try some of that, as it sounds right up my street! I'm afraid that, out with of sushi and the likes of Teriyaki chicken/beef, my knowledge of Japanese cuisine is very limited.
Btw, I meant to reply to this yesterday, and explain myself properly, in terms of my point about fat.
Indeed. Don't get the wrong impression that I somehow enjoy chomping into huge chunks of fat, when I eat beef (or lamb/pork). The opposite is true, as unless it's the really tasty 'burnt bits', such as on the bones of lamb cutlets, which have been nicely grilled or barbecued, any excess fat is cut off.
However, if you want to extract maximum flavour from ingredients, and subsequently eat the tastiest food possible (which for me is what cooking is all about), then when it comes to meat, fat (and bones) are what gives it flavour.
Therefore, meat should start off that way, and not be too lean, before it's cooked, so that during the cooking process the fat content can render down and do its job, by imparting flavour into the meat and keeping it moist. Then once it's cooked, the fat will have done its job, and any excess bits can simply be trimmed off (unless you like eating them), and you're left with the most gorgeous tasting and succulent piece of meat you'll eat.
Starting off by using a leaner cut of meat (such a fillet, compared with ribeye), will not yield the same results, in terms of extracting maximum flavour. It's simply impossible, due to the biological makeup of the animal. Don't get me wrong though, the steak will still be tasty, just not *as* tasty!
Marco.