Kobe and Kobe beef...Aug 27, 2009
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| Going from Himeji to Kobe took around one hour and we got to Kobe at around four in the afternoon. I don’t really know what we were going to expect from Kobe. The only thing that I knew about it was the earthquake during the mid 1990s and Kobe beef. The city seems to have been successfully rebuilt and it looked very nice and new. However, as we walked around in the town, it really seemed to lack atmosphere and identity. I’m quite happy to say that Kobe was a dump and it wasn’t worth our time visiting it. We simply managed to see loads of shopping arcades with nothing of interest in them. However, we managed to find a really good deal at a restaurant. The restaurant had a set lunch menu which included Kobe beef as the main course. The lunch was only served between 11.30 and 17.00. We cheekily snuck in at 16.50 and ordered their Kobe beef set menu. Even though the set menu was very cheap (for Kobe beef standards) it was the most expensive meal we have had in Japan. Kobe beef is mainly famous for its flavour, tenderness and fatty well-marbled texture. This is achieved by using a special type of cows and feeding them a daily beer and giving them massage. And it’s certainly true that it has a very special flavour. The meat was fantastic and tasted wonderful. The meat was cooked to perfection and we were very impressed with the meal. Iris describes her experience of eating Kobe beef as follows. “The Kobe beef was cooked on a hot plate and was cooked to perfection. It was roasted and crispy on the outside and tender with a lovely pink color in the inside. We don’t think the beef was marinated so the taste should be in its natural form. The meat was very juicy and pretty much melt in the mouth. The flavour was very rich and somewhat different from ordinary beef. It was a taste hard to be described. I wasn’t too sure whether the niceness of the beef was a result of a good chef or is it the Kobe beef itself but I guess the truth is the combination of the two. I would highly recommend the dish. J” I really enjoyed the Kobe beef, but I’m not too sure it beats deer meat from the country house. The Kobe beef has a very different flavour and texture to the deer meat. The Kobe beef was very fatty giving it an interesting taste. The deer meat has a more wild taste to it and it‘s not nearly as fatty. I think both are very nice meats and I wish I could have more of both. |
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