Nippondering Blog



What exactly is Kobe Beef? -The Secret of the Delicious Beef-

By Aimu

Posted Fri Jul 16 2021

The Japanese beef is well known as WAGYU for its delicious taste. Especially, Kobe beef is one of the most famous WAGYU brand. Despite of its fame, not many people know what exactly it is. A cattle born and raised in Kobe? Or a cattle fed with Sake and received a special massage? Not quite. Venturing into the history of this very renowned beef teaches us the reasons of its specialness and fame. Now take a seat and let's learn!

Kobe Beef is Both Japanese Beef and WAGYU

When you shop in a supermarket in Japan, you see packages of beef labelled differently including "Japanese Beef (Kokusangyu)" and Japanese Black Beef (Kurogewagyu). Now you must be wondering, "Isn't WAGYU Japanese beef?". The answer is yes and no. Wagyu is Japanese beef, but Japanese beef is not always WAGYU. According to "Code of Fair Competition Related to Labeling Meat", Japanese beef refers to any cattle raised in Japan for more than half of its entire fattening period and breed is not specified.

This means that foreign-born cattle may be labelled as Japanese beef as long as the period fattened in Japan is longer than the one abroad. On the other hand, only the four breeds and the crossbred of these may be labelled as WAGYU, as Ministry of Agriculture, Forestry and Fisheries defines. Accordingly, WAGYU is defined in a more narrow sense than Japanese beef.

The Japanese beef on the left and Japanese black on the right

What are the four breeds of WAGYU then? The most popular one is the Japanese Black. It accounts for 90% of all WAGYU raised in Japan. Kobe beef is also a type of Japanese Black Beef. The other three breeds are the Japanese Brown (Akagewashu), Japanese Shorthorn (Nihontankakushu) and Japanese Polled (Mukakuwashu).

At first, cattle were used in agriculture and for transportation purposes in Japan. It was only after Meiji Restoration (1868-1889) that the Japanese started to eat beef influenced by the Western culture. The Japanese put lots of effort in crossbreeding between the Japanese female cattle and foreign male cattle. Despite of the effort, the crossbreeding actually did not go well and there started an movement to revive the pure blooded Japanese breed after the WWII.

However, the repeated crossbreeding resulted in the extinction of most pure Japanese breeds. The survived ones were the four pure blooded Japanese Tajima cattle found in the deep forest of Kasumi in Hyogo prefecture. The descent of one of the four cattle is named “Tajiro-go”. He left about 1500 offsprings naturally and is ancestral to the 99.9 % of all breeding cows for Japanese Black Beef today. This means; No “Tajiro-go”, No WAGYU!

The Japanese Brown wondering around on the grass field

Kobe Beef=Tajima Beef

You cannot ignore Tajima cattle when thinking about Kobe beef. Kobe Beef is called Kobe Gyu in Japanese, literally meaning Kobe cattle. However, Kobe cattle do not exist in the first place, and “Kobe Gyu” was originally called “Kobe Niku”, literally meaning Kobe beef. So, which cattle does this beef come from? Yes, Tajima cattle.

In the begining, the definitions for both Tajima and Kobe beef were not clear and many fakes were on the market. With the concern to this situation, the definitions were determined. Tajima cattle are the pure-blooded Hyogo breed, and are born and raised in Hyogo prefecture by designated farmers who are registered at Kobe Beef Marketing & Distribution Promotion Association. Tajima beef comes from Tajima cattle that are slaghtered in Hyogo Prefecture while they are between 28 and 60 months old and have Yield Grade A or B.

Among Tajima beef, the beef which meets the following criteria can be certified as Kobe beef. First, Quality Grade (ranged from 1-5) must be more than 4. Quality Grade is rated based on the evaluation criteria such as marbling, color, fineness of muscle fibers and fat. Moreover, BMS (Beef Marble Score, ranged from 1-12) must be between 6 and 12, and carcass weight must be between 230kg and 470kg for a cow, 260kg and 470kg for a bull.

The beef is assessed before the auction once Tajima cattle are slaughtered. Only those that meet the criteria above come on the market as Kobe beef. You only find out whether its meat is Kobe beef or not when it is slaughtered.

The certified Kobe beef has a chrysanthemum stamp on it and receives the certification of Kobe beef. When you want to try Kobe beef, please look for a restaurant with the bronze statue of a cattle to make sure that you try the real one.

Look for this statue to try the right one!

Kobe Beef was Born Thanks to an English guy?

Now we know that the famous Kobe beef meets the very strict criteria, but what made it so famous? Kobe beef is technically Tajima beef and there are other high quality beef brands such as Matsuzaka or Oumi beef, so why is Kobe beef the only brand that reached the world? You will know the answer to the mystery if you look at the story behind the birth of Kobe beef.

The port of Kobe is one of the ports Japan opened to the West after the long history of Sakoku (the isolation policy). Since it was opened in 1868, Kobe has developed as an international city with many foreigners immigrated to the city. Kobe and its people are proud of their delicious breads, nice cafes and fashionable cityscape. These images have arisen from its history as an international city.

The beautiful view at the Port of Kobe :D

The immigrants in Kobe missed delicious beef they enjoyed in their home country, but there was no beef cattle in Japan at that time when eating meat was not common. They were left with no choice but to try a draught cattle. They tried many kinds of cattle from different parts of Japan including the cattle from Tajima region. The beef of Tajima cattle received the best reputation. The fame spread among the foreigners with time and the beef was called Kobe beef before anyone knows.

It is said that it was an English man who tried the Tajima beef in Kobe for the first time. The popular beef we have now may not be here today without him. Given that the delicious taste of Kobe beef was first discovered by foreigners, it is very natural that it is popular abroad.

Try Kobe Beef on Teppanyaki !

I recommend Teppanyaki if you want to try Kobe beef. Teppanyaki is relatively a new Japanese food born in Kobe after the war. It was invented by a restaurant “Misono” opened in 1945 when Kobe was burned down in air raids and there was no kitchen utensils. Under the severe circumstances, Misono opened an Okonomiyaki (savory pancake) restaurant with an iron plate from a shipyard.

Okonomiyaki literally means "cooked as you like". How can people not love this when it is cooked just the way you like?!

Great idea, isn’t it? But the problem was that American soldiers did not like Okonomiyaki of which they were unfamiliar. It was then Teppanyaki was born. American soldiers became a big fan of Teppanyaki and enjoyed the beloved vegetables and beef that were fried on a big iron plate by a cook in front of them.

If you already know Teppanyaki, you are probably thinking of a cook juggling salt and pepper. However, the entertaining performance started in the US by a Teppanyaki restaurant “Benihana” which exported Teppanyaki to the US. Influenced by their success in the US, restaurants in Japan started the performance as well. In Kobe, many Teppanyaki restaurants are authentic and allow you to enjoy food in a relaxed atmosphere while you find many Teppanyaki restaurants providing food with an intense grilling performance in Okinawa.

Teppanyaki is a food and a form of art :D

I am well aware that Kobe might not be the first on the list for your next Japan trip. But is great food not a great reason to reconsider your plan? :D

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Hokkaido Tour Day 3: Shiretoko

By Aimu

Posted Mon Jun 28 2021

The 3rd day was a tough day. It started with a two-hour drive from the Lake Mashu to Rausu just to find out that the whale watching tour got cancelled due to high waves. That was a huge let-down. However, nothing is a waste of time when traveling! The 3rd day was surely full of trouble but was also an exciting day.

The Clearest Water in the World, the Lake Mashu

The first thing I did in the morning was to see the Lake Mashu from an observatory. Not that I swam in the lake, but I could see how clear the water is from the observatory. The view was absolutely astonishing. This is no surprise considering that the Lake Mashu is called Kamuito (lake of gods) in the Ainu language.

There are two observatories to enjoy the Lake Mashu as the Uramashu observatory is to be removed. The most popular one is the first observatory. This is where all the tourist buses stop. They charge you 500 yen for the parking. If you prefer less crowds, visit the third observatory. The parking is free at the third observatory.

Nice scallops at Hamada

After the two hours drive, it was heartbreaking to know that the whale watching tour got cancelled. The silver lining was that I could move it to the next day. With a huge disappointment, I looked for a place to eat because I was so hungry after skipping a breakfast.

There were not many places open for lunch, so I searched on Google and headed to a restaurant which seemed nice and was close to where I was. They offer seafood freshly caught in the sea of Rausu. I was tempted to order a crab, but eventually went for the scallops. Grilled with butter on a small charcoal grill, the scallops were so soft and tasty.

Watch out for the Bears in the Shiretoko Goko Lakes!

After the lunch, I headed to the Shiretoko Goko Lakes to explore the Shiretoko nature. The Shiretoko Goko Lakes offer different experiences depending on the season. There are two pathways to explore the five lakes: the elevated wooden path and the ground pathways. Both pathways are closed during the winter, and guided tours are available during the midwinter.

I luckily made it to visit the ground pathways before the pathways close for winter. From May 10th to July 31st while the bears are active, visitors may only walk on the ground pathways with an experienced guide. However, because I went after that season, I was able to walk on the pathways on my own after a short lecture.

I learned not to walk off the road for any reason in order to protect the plants, and not to feed or touch any wild animals as well as how to protect myself from bears. I was surprised to know how often you encounter bears in Shiretoko. The staff explained that there was an encounter the day before I went and that the pathways were closed for a while.

I clapped hands to show my presence to bears and managed to avoid them throughout the walk. Although a little scared, I was also a bit excited to see wild bears. But I guess it is a good thing that I did not meet them. Unfortunately, I did not see any animals during the walk, but the lakes were beautiful. The nature is fickle, so I will try this again next time to see what else they have to offer.

The 4th day was a busy day with a guided walking tour in the wild and the whale watching tour. Stay tuned for my next article to enjoy the great nature of Shiretoko!

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Hokkaido Tour Day 2: Kushiro ~ Lake Akan

By Aimu

Posted Fri Mar 12 2021

Unfortunately, I had some rainy days during the tour. The rain on the second day in Hokkaido was the heaviest of them all. I had planned a canoe tour in the morning that day, but it got cancelled due to the forecasted heavy rain.

Therefore, after the breakfast, I first headed to the Kushiro Marsh Observatory, but had to rush back to the car when the heavy rain started. Sad of course, but the day did not end horribly after all.

The Sarubo and Sarurun Observation Deck

I was disappointed that I had to give up canoeing and that I could not spend time exploring the Kushiro Marsh Observatory Deck. Cheering myself up, I drove to Touro station, hoping that the rain clears up on the way. Luckily, the rain got much better and I was able to hike up to the two observation decks.

The great view to the Kushiro Marsh :)

I spotted many birds resting and hunting fishes on the Lake Touro. After passing the lake, I hiked up a mountain to reach the Sarubo and Sarurun Observation Deck. For me who's not a fan of hiking up on the first place, it was a little hard. However, I could see that it was all worth it when I saw the beautiful view.

On the way and back, I was welcomed by many dragonflies. They are everywhere on the ground, so be careful not to step on them! They somehow think they are hiding well and do not move at all even when you get close to them with your foot.

I did not have time to see it, but you can visit the Kottaro Marsh Observatory if you have some time left.

Lake Akan Ainu Kotan

After the hiking, I drove to the Lake Akan. It was already dark, so I did not see much of the lake. The main purpose of coming here was to experience the Ainu culture.

In the end of the street, there is the Ainu Kotan Village where about 200 Ainu people live. There were many shops selling the Ainu artifacts, and the street has an unique atmosphere of the Ainu culture.

In the Ainu Kotan Village, you can enjoy the Ainu performances in the theater which I definitely recommend. Their performance is influenced heavily by the nature and you can clearly see how they cohabited with the nature back in time.

The great performance made me buy one of their traditional instruments called "Mukkuri". It is still waiting for me to be practiced. Despite of how easy it seems and how simple the instrument is, it is quite hard to play, exactly because it is made so simple. How can you make different tones only by the moves of your tongue and the strength of pulling the string.

Ainu Food

Trying the traditional Ainu food was one of the main attractions in the Ainu Kotan Village. I had dinner at Poronno that offers the traditional Aimu food. My favorites are rataskep and pocche-imo (or munini-imo).

Poronno means "many" in the Ainu language, as the owner informed us

Rataskep is something similar to a potato salad just with a pumpkin. Pocche-imo is a savory and chewy pancake made with potato flour. Poronno also serves a pizza made with Pocche-imo, which I also recommend.

One of other interesting dishes is mehun. Mehun is a salted fish entrails. I was not a fan of this unique dish, but you should definitely try it at least once if you dare to try something you are not used to :)

Sticky and sweet Rataskep

After all the fun in the Aimu Kotan Village, I proceeded to the Lake Mashu that boasts the clearest water in the world. Stay tuned for my next article on the Lake Mashu and Shiretoko!

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