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Wagyu (Hepburn: wagyū) is the collective name for the four principal Japanese breeds of beef cattle.

All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.

Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels.

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

The traditional cuisine of Japan (Japanese) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.

Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.

Seafood is common, often grilled, but also served raw as sashimi or in sushi.

Seafood and vegetables are also deep-fried in a light batter, as '.

Apart from rice, a staple includes noodles, such as soba and udon.

Japan also has many simmered dishes, such as fish products in broth called, or beef in and.

Meat is animal tissue, often muscle, that is eaten as food.

Humans have hunted and farmed other animals for meat since prehistoric times.

The Neolithic Revolution allowed the domestication of animals including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago.

Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures.

Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.