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Kobe Beef |
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Beef from cattle raised in the rugged Kobe area of Japan is widely acknowledged as the finest in the world. Kobe beef has a big reputation in the culinary world and there are many theories put forward, some true and some not, to explain the extraordinary tenderness and flavour of the meat. It is said, for example that the Kobe farmers feed their cattle beer, give them regular massages and rub their coats with sake. Certainly beer may increase the cattle's appetite and massage could affect the tenderness of the beef but the cattle have been bred since the 2nd century and the handing down of different feeding and breeding techniques together with the rough terrain the cattle have endured for so long would have contributed more to the beef's quality.
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Such is the tenderness of Kobe beef that it needs to be treated very gently in the kitchen. The Japanese tend to eat their Kobe beef raw as sashimi, with soi sauce, doshi and raw shredded onion. In the west is usually eaten flash fried but cook it for any longer and you will wonder what all the fuss is about. Best served with sticky rice, a light soi sauce dip and Japanese beer.Kobebeef is brought to you by
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