In Japan, there exists a concept known as “Wayo-settchu,” which roughly translates to “a blending of Japanese and Western styles.” This notion can apply to many things, including cuisine, and the Agricultural Trade Office (ATO) in Tokyo supported this concept when it helped coordinate a “U.S. Beef – Niigata Sake” pairing event in Tokyo on February 22. The event, attended by print, news television, and other media representatives, was supported by the U.S. Meat Export Federation (USMEF), the Niigata Tourism Association, and the Niigata Sake Brewers Association and aimed to raise awareness of how exciting meals and menus can be created by combining U.S. beef recipes with different sakes from the Niigata region of Japan. Additionally, the event highlighted how expanded two-way trade could support agriculture and food cultures in the United States and Japan, as well as raise Japanese public awareness of the versatility and quality of U.S. beef. “This event is just another great example of the adventurous spirit that both U.S. and Japanese chefs are renowned for,” said David Miller, Agricultural Minister-Counselor at the US Embassy in Tokyo. “The pairing of sake and steak shows how flavors we assume might not go together can be combined to create new and exciting dishes that I know will be enjoyed by many people in restaurants and at home.” The concept for this event originated at the annual Niigata Sake Festival where several innovative brewers developed sakes to be served with beef. This combination resulted in amazing tastes that led ATO Tokyo to develop the idea of pairing Niigata sake with U.S. beef recipes to highlight how existing elements of American and Japanese food cultures can be combined to create new menu ideas, urging consumers in both countries to explore such culinary frontiers.