11.15.2018

All About Kobe Beef

The international fame of Kobe beef is unprecedented. But what is Kobe beef in the first place? And what makes it different from other brands of Japanese beef?

  • All About Kobe Beef
  • All About Kobe Beef
  • All About Kobe Beef
  • All About Kobe Beef

Kobe beef has attained the international status of delicacy meat, but what does its fame come from? “Kobe Beef,” “Kōbe-gyū,” are all registered trademarks in Japanfor the meat products obtained from the Tajima cattle breed. For a meat to be acknowledged as such, it must be compliant to stringent guidelines, concerning place of rearing, stock and quality
 
Tajima is the name of acattlebreed born and reared in Hyōgo prefecture, whose bloodline has been maintained since the Edo Period(1603-1868). The excellent pedigree and the strictly controlled breeding environment result in an extremely tender meat, which can be easily recognised by its distinctive marbled pattern, given by the white parts of fat interspersed between layers of red meat, known as sashi.
 
Wagyū defines a type of cattle, obtained during and after the Meiji period by crossbreeding Japanese cattle with stocks of foreign origin. However, the Japanese beef enjoying so much popularity worldwide is not necessarily produced in Japan.
 
If you want to taste real Kobe beef, check out the following restaurants.
 
Kobe Tanryū
The restaurant uses counter seating, which allows the patrons to observe the chef cooking the meat teppanyakistyle, that is sliced and grilled on an iron plate. The restaurant has won the title of Champion Kobe Beef multiple times at the over 50 Kobe Beef contests held throughout the year, so you know the meat regularly served there is of unexcelled quality.
 
Kobe Kikusui
It is a butcher’s shop and a restaurant, serving steaks and Japanese specialities, like sukiyaki and shabu-shabu, which exalt the fleshy flavour brought out by a skilful ageing of the meat.
 
Kobe Steak Restaurant Mōriya
With a history of 130 years, Mōriya is a restaurant specialising in Kobe beef, obtained from pure-bred Tajima cattle reared on a contract farm located in the city of Yabu. Here you can taste excellent steaks at a reasonable price. 
 
Kobe Beef Ramen Yazawa
It is the company shop of Yazawa, which is famous for purchasing whole beefs. The house special is a sumptuous ramen, served in a soup which takes 16 hours to make, using Kobe beef bones and other select ingredients, such as vegetables, grown in the prefecture of Hyōgo, and chāshū (roast pork). Another recommendation that you cannot find anywhere else is Kobe beef tendons and egg over rice. A true delicacy.
 
 

Author : The Slowear Journal

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kobe  | beef  | japan  | restaurant  | Tokyo  |

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