Kobe Beef

On my trip to Japan, I got to try Kobe beef, possibly the most famous beef in the world. Yes, the rumors are true: Cattle are raised in small farms (20 cattle is considered a big farm), they are fed beer for fattening, and they are hand massaged to improve muscle tissue. And probably most importantly, the cattle are from a special breed called Tajima-ushi.

Kobe beef is extremely tender, unbelievably juicy and superb in taste. The presentation in Royal Mopr restaurant was in a traditional Japanese style. We sat at the Chef's table, which had a large steel hot-plate. First the chef fried some garlic slices in the oil to flavor the oil. Then he very carefully cut the meat into small pieces, and cooked them with a small touch of this oil. All cooking was medium-rare, to avoid the criminal penalties that should be associated with overcooking Kobe Beef. The meat was lightly seasoned with salt and pepper, and its natural taste did the rest.

The only catch is the price. The economics of raising such cattle makes gives a $100 price tag for a 150g cut, making Kobe beef one of the priciest foods in this pricy nation.