If there’s one thing that puts Kansai on the culinary world map, it’s Kobe beef. Tender and succulent, this mouth-watering dish is the reason why tourists flock to Kobe on a gastronomic pilgrimage.
The significance of beef dates back to the 2nd century, when cattle was first used for rice cultivation and grown in small, isolated herds between the mountainous terrains of Japan. This led to unique types of beef throughout the archipelago. Back then, though, beef was not widely consumed.
Fast forward to post World War II, and Japan’s consumption of beef has spiked.
Only Taijima cattle (a breed from the Japanese Black family) that are born and raised in Hyogo – and meet a strict set of standards – can be considered Kobe beef by the Kobe Beef Marketing and Distribution Promotion Association 神戸肉流通推進協議会. So prominent is it that not only has it become a registered landmark, but it has also been cross bred with local cattle in the US to meet the high demand.
Now that that little history lesson is out of the way, let’s get down to business… KOBE BEEF AT KOBEGYU STEAK LAND!
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