What s it like to eat Kobe beef?

Its fat and lean meat is evenly distributed, the taste is fragrant but not greasy, and it melts in the mouth, so it is also known as the "Rolls-Royce" of beef, and the texture is also different from ordinary beef, such as marbling, and the sliced Kobe beef is more like a piece of exquisite lace.

After cooking, this kind of beef has a soft texture and does not look old, and when you bite it, the fat oozes out, and the aroma is rich, and you can feel the beef as if it melts in your mouth.

In terms of taste, Kobe beef basically melts in your mouth, basically you look like lean meat, but when you bite into it, you find that it is a large mouthful of fatty meat.

I have eaten in a restaurant on Huaihai Road in Shanghai, the meat has a particularly delicate texture, melts in the mouth, a little sweet, a faint beef fragrance, and the taste is really good.

I've only eaten it once on a trip to Japan, and Kobe beef is a Japanese delicacy that is pliable and tender on the palate, with a marbled exterior that is so full of color and flavor.

As a Japanese specialty, Kobe beef is often used at banquets for state guests. The feeling of fragrant but not greasy, melts in the mouth, makes people can't bear to stop chopsticks.

Real Kobe beef tastes really good, smooth and delicate, melts in your mouth, and has no fiber at all, and you will feel that it has no other shortcomings except for being expensive.

The fat melting point of the top Kobe beef is very low, and the temperature of human skin melts it instantly, and the fat feels like the fat is exploding in the mouth.

The most impressive thing about Kobe beef is the texture and taste, which is completely different from what you normally can eat. There will be no fishy smell of beef that we usually buy in supermarkets, but there is a unique aroma.

I've eaten it, and the taste is okay, but I haven't eaten it since I knew that it was artificially fattened.

I just came back from Hokkaido, and I ate Kobe beef, 10,000 yen a piece, and the texture was very tender, but it didn't have the aroma of beef, and it was a little greasy.

The production of Kobe beef is not high, and the Japanese themselves do not have enough to eat, although I know that what I eat is fake, but personally, I think it tastes good, and my daughter-in-law thinks it is too fat.

I don't know how it tastes, but it's certainly not a healthy food because it's too high in fat.

1. Kobe beef (Kobe beef) refers to beef cut from Tajima beef produced in Hyogo Prefecture.

Only cattle born, raised, and slaughtered in Hyogo Prefecture are eligible for Kobe beef, and they were never exported until 2012. There are only about 3,000 cows per year that can meet the quality requirements of Kobe beef, and these cattle can only produce about 40,000 kilograms.

2. In fact, it was not the Japanese who first discovered the deliciousness of Kobe beef, but Western merchants who came to Kobe in the first year of Keio (1865). At that time, there was no custom of eating beef in Japan, and cattle were usually only used for cultivation and transportation. Due to the influence of Buddhism, the shogun issued the "Order of Mercy for Creatures", prohibiting people from eating meat, so that there was no open slaughterhouse in the market, and after some hard work, they were greatly amazed by the delicious beef, and since then Kobe Zen has been famous all over the world.

As a result, the British merchant Kiyoshi also opened Japan's first beef shop. It wasn't until 1872, when the first Japanese-run meat slaughtering market, the Birds and Beasts Trading Company, was established, that beef came off the tables of foreigners and the wealthy, and became a delicacy for the Japanese people.

Kobe beef, the world's finest beef, is produced in Kobe City, Hyogo Prefecture, Japan, and has been selected as one of the "World's Nine Highest Foods" along with foie gras, caviar, and white truffle. It is said that Kobe beef grew up listening to **, drinking beer, and enjoying massage, and its meat is fatty and tender, showing a wonderful marble texture like snowflakes inlaid in it, so it is also called "snowflake beef". In Japan, real Kobe beef is very demanding, and it has been sold for sky-high prices, making it the most expensive ingredient in Japan, and it is often used to entertain state guests.

Beef is known as the "pride of meat", which is not only delicious, but also nutritious. Beef is low in fat, high in protein, and has a variety of vitamins and minerals, and its sarcosine content is higher than other foods, which is particularly effective for building muscle and strength, so many athletes love beef.

Beef is usually better with a dark red color and a firm flesh. If the beef is thawed to room temperature in advance and the grain is cut horizontally, the texture of the beef will be more tender.

Each Kobe beef has a daily massage, beer and music, so it is expensive.

We all know that Japanese Kobe beef is expensive, known as the Rolls-Royce of beef, what does Kobe beef look like.

I don't like Japanese things, and I don't want them.

We know that Japanese Kobe beef has always been expensive, but do you know why it is so expensive? Do you know that you can eat beef here in Kobe? With these questions, I will give you a brief explanation right away to satisfy everyone's curiosity!

The first reason is that Kobe beef is scarce and expensive, and there are only about 3,000 cattle a year that can meet the standard of Kobe beef, and the combined beef of these cattle is more than 400 kilograms, so there are relatively few of them!

The second reason is that Kobe's beef is located in Tajima in Hyogo Prefecture, and it is one of the places that specialize in breeding Wagyu beef, mainly Kobe Wagyu, and one of the standards for Wagyu beef is that it must be produced in Hyogo Prefecture and have pure Tajima beef blood!

The third reason is that the meat quality of beef is also standard, and it needs to be distinguished according to the distribution of meat quality and fat, among which A5 is regarded as the top, and it is necessary to reach A4 or A5 in order to become a real Kobe beef!

Finally, the preservation of beef also requires technology, it needs to be placed in a constant temperature place, and refrigerated for 28 days to let the moisture lose, so that the Wagyu beef is more delicious!

Moria Kobe cattle.

When you come to Kobe, you can't miss Kobe Wagyu, the most famous of which is Moria, which has a history of more than 130 years, and is the first choice for everyone to eat Kobe Wagyu beef as a long-established restaurant here!

There are a total of five stores in Kobe, and you can enjoy Kobe beef with pure bloodlines, including sashimi ants, etc., so you can go and enjoy the pairing, and the taste is excellent!

Strategy. Opening hours

11:30-15:00 (14:30 after ZUI); 17:00 22:00 (L.O. 20:30)ClosedTuesdays.

Address

1-21-2 3F, North Narrow Pass, ** District, Bingshen City

Transportation

A one-minute walk from Exit 11-43 of Kitashinchi Station on the JR Tozai Line; A five-minute walk from Exit 9 of Higashi-Umeda Station on the Subway Tanimachi Line; 5-minute walk from Exit D28 of Umeda Station on the Hanshin Main Line; An 8-minute walk from JR Osaka Station.