The quality and popularity of Wagyu beef has long been established. However, in Japan there is also a high-class Wagyu, much rarer than usual. It is Olive Wagyu – the precious specialty of Shodoshima Island. Photo: A5meats. The island is nestled in the Seto Sea, Kagawa Prefecture, Japan. This place is famous olive growing area in cherry country. Shodoshima’s mediterranean climate is suitable for olives to grow. The island was also one of the first in Japan to successfully harvest olives. Photo: ToysMatrix. Like many other places throughout Japan, the people of Shodoshima have been using Wagyu beef since the 8th century for the purpose of transporting goods, growing crops, etc. Beef is also favored by the people because of its rich nutrition. Photo: Agdaily. Without Masaki Ishii, a local farmer, Wagyu cows on Shodoshima island are just like any other. He saw that the olive industry on the island was having too much waste. Tons of used olives are thrown away every year. They are a by-product of olive oil production and are rich in nutrients. In the photo, Mr. Ishii (70 years old) next to the Wagyu cow. Photo: Tokyo Life. Therefore, Ishii feeds these olives to his Wagyu cows. Of course, they don’t like the bitter taste and strange shape of this fruit. Even so, Ishii was determined to find a way to force the cows to eat olives. Finally, he found a way. Photo: Esquire. Ishii is toasted moderately, dried and pressed these olives to create natural sugars. Wagyu cows prefer this sweetness. From there, the famous beef of Shodoshima island was born. What Ishii created was not merely a new type of food. It can be seen as a revolution in the Wagyu beef industry. Photo: Sun Gate. Over the years, Wagyu cattle have enjoyed a consistent regimen throughout Japan. Caring for this type of cow is still considered a feat and expensive. The most important part of the traditional care regimen is to only feed the cows hay or rice plants through grazing. Each farm has its own recipe, only passed down through generations in the family. However, the quality of beef is not too big of a difference. Photo: Japan Times. Olives make the perfect combination with Wagyu beef. The taste of the meat has changed for an enjoyable dining experience. Biting the Olive Wagyu beef, you will feel like eating… chocolate beef. Olive Wagyu has a more beautiful, pale pink flesh. The piece of meat seems to melt in the mouth of the diners when eating. Photo: Brobile. In addition to a more immersive dining experience, Olive Wagyu beef is also rated as one of the healthiest meats. According to A5Meats, this type of meat is especially good for the heart. Photo: Uncrate. A high-quality piece of Wagyu beef costs about $400/kg. However, Olive Wagyu beef costs up to 120-300 USD / steak. According to CNBC, only about 220 Olive Wagyu cows were exported in 2018. Therefore, enjoying this type of beef is not easy at all. Photo: Reddit.

Middlemist Red is the rarest flower in the world. You can certainly only see it in two locations: a greenhouse in the UK and a garden in New Zealand. The flower is named after John Middlemist – who brought it from China to England in 1804. Photo: Haiku. This variety was gone for about 16 years (1804-1820) before it was seen planted in the camellia garden of the Duke of Devonshire. He placed it in a 91-meter-long greenhouse in the Chiswick House mansion. This is also where you can see this flower in the UK. Photo: Chiswick House. In the 19th century, the site was ruined after a bombing. Fortunately, the rare camellia variety is still alive. Those who have seen it describe it as having rose-like petals and a characteristic pink color. Photo: Alamy. If you want to see Middlemist Red in full bloom, you’ll have to wait until next spring. Pictured, Chiswick House, where the world’s rarest flower is grown in England. Photo: Tripadvisor. According to WOMS, this precious camellia variety has many good effects on health. It helps prevent oxidation, strengthens hair, acts as a natural skin moisturizer… This flower is often used to make expensive cosmetic sets. Photo: Englishtense. Some people believe that the rarity of Middlemist Red is not as rumored. The proof is that John Middlemist once sold it to ordinary people when he brought it from China to England. Therefore, it may have existed in someone’s garden without this person knowing. Photo: Standard UK.

Saffron is the most expensive raw material in the world, for sale at prices ranging from 350,000 VND to 450,000 VND per gram, equivalent to 350 – 450 million VND/kg depending on the quality and origin. Iran is currently the largest saffron-producing country in the world with an output of about 90% of the world, followed by India, Spain, Turkey, and Morocco. Saffron is a bulbous plant, belonging to the family Iridaceae, with a height of about 15-20cm and purple flowers. The plant usually only blooms from October to November. Each saffron flower has only 3 stigmas, which have a different aroma and taste than other flowers. In Vietnam, after many years of research and trial planting, Sa Pa has successfully grown saffron with strict temperature regulation techniques. On average, to get 450g of saffron, one must harvest about 75,000-250,000 saffron flowers and must be harvested entirely by hand in the morning immediately after the flowers bloom. Vanilla is a familiar flavoring to create flavor and aroma for food. However, few people know that natural vanilla is very rare and extremely expensive, about 15-20 million/kg. Natural vanilla is the crystalline coating on the seed surface of an orchid of the same name. There is a favorable growth period and better harvesting conditions than saffron, but the process is still quite laborious. To harvest vanilla, farmers will have to hand-harvest the fruit just before it’s ripe, steam-treated, and store for four weeks in an airtight container for fermentation. In Vietnam, Mr. Tran Van Minh (1981, in Binh Duong) was the first person to successfully grow natural vanilla with a farm size of more than 10,000m2. It took him 5 years to test and scale up. Aji Charapita pepper is known as the most expensive spice in the world and is less widely grown, so it becomes more and more precious and rare. This agricultural product is sought after by many high-class restaurants and the rich in some parts of the world. In some countries, the price of this chili is sold to high-end restaurants up to $ 25,000 (about VND 560 million) per kilogram. Even, there was a time when the price of Aji Charapita chili was up to 35,000 USD (more than 800 million VND). The size of this chili pepper originating from northern Peru is only about the size of a pea. This chili can be eaten raw or crushed into a powder to spice up the dish. When eaten raw, Aji Charapita peppers have a delicious fresh fruity taste that makes salads or sauces more flavorful. Mr. Cuong in Dak Nong has imported Aji Charapita from Europe and successfully planted it in his garden. He successfully propagated and sold the first chili peppers to the market. The selling price is only 10 million VND/kg for the fresh type, while the dry ones are priced at 50 million VND/kg. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day