Kobe food blog — Visit Kobe to try the most expensive beef in the world

Curated by BuffaloTripJune 13, 2017 Viewed: 168

Kobe cows of the Tajima-ushi strain may be the happiest cattle in the world as they are carefully fed and treated as though they are lords and kings. Together with Truffle mushrooms and Caviar, Sturgeon fishs eggs, Kobe beef deserves to be one of the most expensive and luxurious dishes in the world.
 
Kingly cows

It is a difficult and complex process to produce true Kobe beef. Kobe cows are fed a special diet of dried pasture forage and grasses, along with nutrition-rich feed supplements such as barley. These foods are all grown naturally and are tightly tested to make sure that they meet all standards of hygiene and food safety.  Pure water from streams is filtered to get rid of harmful microorganisms. Moreover, the cows are given wine to induce appetite and make sure that the food doesn’t stagnate.

Read more: Why is Kobe beef so expensive? — Explore the "Kings and Princesses" life of Kobe Cows

Furthermore, classical music of Mozart and Beethoven is played to them as a relaxation technique. Farmers also massage their cows by hand or with a specialized straw broom and usually bathe them in warm water Before visiting Kobe, I never thought that I could enjoy true Kobe steak, or even see it. The first thought that came to mind is that the steak looks like a giant marble. Marbled white streaks of intramuscular fats regularly run through the meat to create a sculptural masterpiece of harmony. The amount of fat is exactly equal to the amount of flesh, and the marbling ratio reaches level 6 and above. In terms of appearance, Kobe beef is more than perfect, but you need to experience its real smell by enjoying itcooked Teppanyaki style on an iron griddle in front of guests. 

The chef heats the iron griddle to the highest temperature and then skillfully grills the meat for 1-2 minutes per side. The delicious aroma of the steak washes over me and I can feel my hunger growing. Watching the fire dancing on the griddle and enchanted by this scent, I’m so excited and just want to eat immediately. However, the key factor that decides the quality of any dish is its taste. I realize that the steak is far different from all kinds of beef I have eaten previously. It is so tender it’s as if it is melting in my mouth while its taste seems to remain on my tongue for a while. The meat is fresher than ever because it is directly taken from abattoirs in Kobe. When cooked, the fat blends with the flesh, offering a buttery taste. How can I forget this feeling when enjoying the quintessence of Kobe steak? I don’t get indigestion through and want to eat one more portion.

The chef serving us excitedly shares that anything Japanese do is a kind of art and so is producing Kobe beef. They always wish to make it best and to reach the peak of success. The follow their rules very strictly to ensure the high quality of their products. He also shares that purebred Kobe cows must be born and raised in Hyogo and Hyogo is also the place where their grass is grown. Another special thing is that the cows are castrated to keep their immaculacy. 

It’s easy to understand that not many people are willing to enjoy Kobe beef which costs about USD 300 per kilogram. However, most gourmands share the same opinion, Kobe beef is one of those dishes which must be tried before you die. 

Sake – Japanese national spirit

Kobe has more than beef to offer. When you travel there, don’t forget to visit the Sake Brewery Museum to check your drinking capacity or just to sip this famous wine. Sake is a Japanese wine made by fermenting rice. Rice is polished and steamed before being brewed (koji rice). With a pleasant scent, Sake is quite mild and suitable for gentlemen to drink slowly with friends.

Sake is also renowned for its unique features which relate to the isolated location of Japan, especially Kobe. Because of differences in climate, natural features and cooking styles in various regions all across Japan, breweries perfect their own types of sake. While sweeter sake is popular in Hiroshima, Kochi is well-known for drier sake which has the higher concentration of acidity. Sake in Kobe is known as the mixture of 5 tastes:sweet, bitter, sour, spicy and mentholated.

It’s more important to find a suitable context to enjoy sake. Japanese people often drink with their friends while taking in the beauty of the full moon, falling snow, blossoming cherry trees or the majestic Fuji Mountain. When sipping sake, I just think of Trang An, the most suitable place to enjoy wine in Viet Nam. Nothing could be more pleasant than enjoying good wine while sailing along the river to contemplate the gorgeous view of this World heritage site. 

Nowadays, wine, beer, whisky and other imported spirits are more popular in Japan; however, Sake keeps playing its important role. The Japanese always attempt to learn new things but never forget their traditional values. It is also the reason why Sake is considered the national beverage which any visitors coming to this country must try.

Further information

Japanese cuisine: Japanese people pay more attention to the fresh flavor of food. Their dishes are less fatty and less sweet, meeting many international standards of healthy food. In every meals, Japanese people eat quite a lot of vegetables.

Famous attractions in Kobe:

- Mt. Maya with its captivating scene of horizon
- Kitano Ijinkan: the Western street of Kobe, which is famous for its gorgeous European style mansions. Stop at a Parisian-style coffee shop and you will feel the slow pace of modern life here.
- Arima Onsen hot spring
- Kobe Earthquake Memorial Museum with realistic images of the earthquake's destructive power and lots of information about the earthquake in Kobe in 1995

Currency: JPY

1JPY ~ 196 VND
1 USD ~ 95 JPY
You can exchange USD to JPY in exchange offices or at the airport.

Behavior in public areas: It’s considered impolite or even rude for you to make noise or laugh out loud in public areas. You will be fined if you leave litter or smoke at the areas where there is a prohibit sign.

Phone: Calling with the hotel’s phone is very expensive. Therefore, you should use public telephone booths. An inner city call costs about 100JPY. If you use a mobile phone, you can register for roaming in Vietnam and use 3G in Japan.

Tipping: 

There is no tipping in Japan. To tip someone is considered a little insulting because the service is covered by the given price. A waiter or waitress might chase you to give back the money you happen to leave.