harmonytek
Assistant Cook
- Joined
- May 23, 2012
- Messages
- 1
Kobe Beef
I have worked with a Japanese company based in Kobe, for the past 30 years. Each time I visit they traet me (and themselves) to Kobe beef at Kokobu's.
True Kobe beef is something special. The owner or his mother will present a geneology of the cow you are about to eat, with flavor ratings on a 100 point scale going back 3 generations. The meat is cooked on a bed of garlic which is later used to make garlic fried rice.
It is so tender you can cut it with a sharp look. There is really no comparison to any other beef in the world, but you have to be on a corporate expense account to really taste the good stuff.
Just once I had diner with the chairman at his favorite restaurant where they served kobe beef American style as huge steaks. Wow, simply wow. And I have no idea what it cost.
I have worked with a Japanese company based in Kobe, for the past 30 years. Each time I visit they traet me (and themselves) to Kobe beef at Kokobu's.
True Kobe beef is something special. The owner or his mother will present a geneology of the cow you are about to eat, with flavor ratings on a 100 point scale going back 3 generations. The meat is cooked on a bed of garlic which is later used to make garlic fried rice.
It is so tender you can cut it with a sharp look. There is really no comparison to any other beef in the world, but you have to be on a corporate expense account to really taste the good stuff.
Just once I had diner with the chairman at his favorite restaurant where they served kobe beef American style as huge steaks. Wow, simply wow. And I have no idea what it cost.