New to Japanese cooking?!
Answers: I wanted to start learning to make Japanese food, so I found a good website, when reading the ingredients list for pork or beef dishes it dosen't say what cut to use. What are the traditonal cuts used in Japanese cooking is it tenderloin for beef etc.
Beef: sukiyaki, shabu shabu, beef teriyaki, use boneless rib steak. If you have an Asian preferably Japanese grocery store you can find meat specially sliced for sukiyaki or shabu shabu.
Pork: tonkatsu, use boneless pork tenderloin.
This is a great question! I have been to Japan several times and locally I eat sushi at least once a week. But I have never given it a thought. Good luck on this one. Again, great question!
You don't have to learn cooking, just a sharp knife will do...
http://www.youtube.com/watch?v=xeS5gd4aq...
If you're unsure of the specific cut of meat to use, I would use one that you like.
The best Japanese beef eg Kobe beef is well marbled & will melt in your mouth. But if such beef is beyond the normal budget, the rule of thumb is much the same as in Western cooking. If the cooking time is short eg shabu-shabu (hotpot), use thin slices of the best cuts (eg sirloin, fillet, tenderloin; some marbling & not too lean). For braising & stews, the usual chuck, brisket, blade will do. The same principle applies for pork.