Special Feature on “Kobe beef” Japan’s world-class brand
Kobe beef, the most famous global brand of any wagyu beef. What are its characteristics, what makes it so good? Read on for the full story of why the world chooses Kobe beef, how it is best eaten and even the best restaurants to enjoy it in its hometown of Kobe.
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What is Kobe beef?
Kobe beef, the world’s finest brand of Japanese wagyu! Its origins go back to the opening of the port of Kobe in 1868. At the time, foreigners living in Kobe discovered upon trying Tajima beef – from cattle used by farmers to haul and plow – that it was amazingly delicious. The reputation of “Kobe beef” spread so rapidly that the brand became world-famous even before the name of Kobe city itself.
Kobe beef is a brand name that is only given to the small quantity of meat from pure-bred Tajima cattle in Hyogo Prefecture that reaches the exacting standard of meat quality grade 4 or above, and clearing the beef marbling standard (BMS) of 6 or above. In fact, this represents less than 0.2% of the total beef market in Japan. In order to protect the quality and brand value of Kobe beef, the Kobe Beef Marketing & Distribution Promotion Association was established in 1983 and a strictly defined national management system implemented covering the whole process from production to distribution.
Why Kobe beef is so good
What sets Kobe beef apart is its melt-in-the-mouth texture and mellow sweetness. The fine marbling has a low melting point, creating a melting texture the moment it hits your palate. Scientific studies have proven that Kobe beef is high in flavor-enhancing oleic acid and inosinic acid, the well-known umami component of red meat, tempting epicureans worldwide.
Best ways to eat Kobe beef
Steak (teppanyaki)
To directly taste the charm of Kobe beef, go for steak. In particular, the teppanyaki grill that developed in Kobe is now a world-renowned cooking style. Grilling the steak on a hot iron plate exquisitely melts the marbled fat, forming an aromatic crust and juicy center. The dynamic performance of a master chef cooking your steak on the hot plate right in front of you is not to be missed.
Yakiniku BBQ
This is the way to try various cuts of beef, little by little. Cook on an iron plate or grate over an open flame, dip the meat in a sauce. Fabulous for a wide sample of different textures and flavors.
- Sukiyaki
- This dish is a hot pot of ingredients simmered in a sweet soy sauce broth, then dipped in raw egg at the table. With its exceptional melty characteristics, the essence of the beef is absorbed by the vegetables, tofu and other ingredients, creating rich, deep flavor.
- Shabushabu hotpot
- Any excess fat is rendered from thinly sliced beef pieces by passing them through a kelp broth, then they are eaten with a ponzu citrus or sesame sauce. A simple way to savor the essential sweetness and umami of Kobe beef.
Other options
Kobe beef is not exclusively for fine dining, it can be found on more casual menus too.
Some restaurants use Kobe beef to bring a touch of luxury to classic items loved by all such as ground beef steaks, hamburgers, gyudon beef bowls and dumplings. Croquettes made with Kobe beef by butcher’s shops and others are also highly sought-after!
- Ground beef steaks
- Croquettes
Popular eateries serving Kobe beef
- Misono, the original teppanyaki steak restaurant
- A venerable establishment dating back to 1945, this was the first restaurant in the world to serve “teppanyaki steak.” As the chef grills your Kobe beef before you, all senses are engaged with aroma and sizzle. An exquisite experience sure to impress!
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- Kobe Steak Ishida
- A Kobe beef restaurant operated by a meat wholesaler. With six branches in Kobe, it serves up wagyu from its contract farms in a plethora of styles including teppanyaki, yakiniku BBQ, sukiyaki and shabushabu hotpot. Some of the restaurants have private rooms, allowing you to enjoy the authentic taste in a relaxing atmosphere.
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- KOBE PLAISIR
- A restaurant directly managed by JA Zen-no Hyogo agricultural cooperative and serving up Kobe beef on the hotplate, in the shabushabu hotpot or in the bamboo steamer, among others. You have an opportunity to explore the rich food culture of Kobe here through a culinary experience of “local produce for local consumption”: the rice and vegetables are grown in Hyogo Prefecture.
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Savor Kobe beef in an Arima hot spring ryokan
At Arima Onsen, Kansai’s leading thermal resort, many ryokan serve Kobe beef dishes. Enjoy dripping, flavorsome Kobe beef while relaxing in a traditional hot spring resort inn.
World-renowned Kobe beef, in Kobe!
We hope you have fully understood the charm of Kobe beef.
Use the following article for reference as you research your Kobe trip. We look forward to seeing you!
