Kobe Beef: The Caviar of Meat
Everyone has heard about Kobe beef at least once while venturing out to their favorite steak restaurant. It’s definitely one of the best you can find in Japan. If you are a meat lover, you know it’s considered the epitome of fine dining.
But what is, exactly, Kobe beef, and how is it prepared? With the name being tagged on meat left and right outside of Japan, the meaning behind it can become a little vague. Well, it comes from the black colored Tajima-ushi breed of Wagyu cattle, and raised through a strict protocol in Hyogo Prefecture.
In modern Japan, the raising of wagyu cattle is a relatively new tradition. Buddhist influences and cultural factors actually banned beef and meat consumption for more than a thousand years in Japan!
During the Meiji Restoration, things slowly started to change as the new leaders of Japan wanted to encourage the adoption of Western habits, while weakening the power of the Buddhists. But it wasn’t until after World War II that, as the economic situation was improving, families were able to afford beef more often.
The uniqueness of Kobe beef started to be known worldwide in the 1980’s and 1990’s, with the help of the Kobe Beef Marketing Distribution Promotion Association, which was formed in 1983 to define and promote the trademark.
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"Kobe Beef: The Caviar of Meat"
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