Mrs Suzannah Moss-Wright, one of the producers of “Mottainai Lamb”
This story originally appeared on the Roppongi Keizai website.
In The Media
Products to prevent food loss
This story originally appeared on the Hedge Guide website.
Premium lamb Wagyu puts Mottainai in demand
Agricultural innovation, research and development, have all contributed to make Mottainai lamb a premium product. With marbling up to 40… Read More.
Butcher’s Block makes the cut
Despite some hiccups in the menu, meat is the main draw in this new eatery. Butcher’s Block #02-02 to #02-07… Read More.
Landing in Japan! What is “Mottainai Lamb”?
This story originally appeared on the NHK website.
The Best Christmas Food To Feast On In Singapore For 2019
From buffets to Christmas set menus, you’ll never run out of delicious offerings this merry month of December. Christmas is… Read More.
Flavours of the Mediterranean
Nestled inside a residential village off Rama IX, the whitewashed two-storey house gives the impression of a Greek restaurant that… Read More.
This new eatery serves 5-star dishes on 2 billion-year-old plates
Perth is excited. Not only has it gained Australia’s first Ritz-Carlton, which opened on November 15. The luxury hotel also boasts… Read More.
Australia’s finest wineries and food producers come together for Long Lunch for Telethon
There were so many wonderful fundraising events for Telethon, both big and small, throughout the year. In the lead-up to… Read More.
The Wagyu Beef of Lamb Is Here, and It’s Trying to Save the Environment
During the Edo Period in feudal Japan, “mottainai” was a way of life. The word, which roughly translates to “what… Read More.
