A discerning taste

We arrived to Tokyo with an 11pm touch down.  I won't say that the 11 hour flight, the first international flight with the frijolito, was harrowing, but that would only be because I wish to forget it all together.

Exhausted, sleep deprived, I was so glad to see my mom upon exiting customs in Haneda.

On the drive home, she was telling us about this special wagu beef that is the highest classification of quality, called A5.  She had gone to this butcher and was going to get the second to highest grade because the price differential between A5 and, assumedly, A4 was so vast that she didn't think it was worth the difference.  But the butcher told her that it was worth the price.  So she did - and used this A5 beef to make sukiyaki.  "It really tasted amazing!" she said.  

"I wonder what makes A5 beef so different?" I mused in my sleep deprived, manic mind set.

"The taste," she said definitavely.

"I mean, what makes makes the taste different?" I clarified.

"The flavor is better," she answered.

I am returned to the land of my forefathers.  Let the hilarity begin.