The history of beef consumption in Japan could be traced back to about the second century AD when the first cattle heads were brought from China at the same time that rice was also introduced to the country. The Japanese employed these cattle as draught or working animals, to work in their nascent mining industry, in providing transport and other chores they saw fit. The Japanese were averse to either drinking milk or consuming beef though they used cattle to plough the fields to grow their paddy which was why the Chinese brought the first animals when rice was introduced.
Drinking milk or consuming beef were in stark contrast to their cultural traditions and religious beliefs was not practiced due to the fact that the country was practically isolated from the rest of the world from about the year 1635 to around the year 1854. Hence the influence to consume beef never reached the Japanese in full force and was practiced in low intensity in some areas of the country.
Hybrid Wagyu breeds
Things changed between the years 1868 and 1887 when about 2600 foreign cattle were imported and crossed with the local breeds brought originally from China. The breeds that were imported were Braunvieh from Switzerland, Shorthorn from the North East of England and Devon from the South Western English county of Devon. These were hybrids and when they were crossed four Japanese super hybrids were produced which are referred to as the Wagyu breeds and identified as the Japanese Black, Japanese Brown, Japanese Polled and the Japanese Shorthorn.
It is the beef of these Wagyu breeds that are today called “Kobe Beef” due to its well-marbled and pleasing eye catching texture, succulent tenderness, fatty composition, superlative flavor. Popularly considered as a rich delicacy compared to any other beef produced anywhere around the world, Kobe Beef stands out as the best.
This universal notion which is popularly accepted has pushed the price up for Kobe Beef to unprecedented heights to set the standard among beef eating connoisseurs around the world. Hence Kobe Beef is today much sought after and restaurants around the world bring this specialty in various culinary preparations to their discerning clientele. No high end gourmet cuisine served anywhere in Japan would be devoid of Kobe Beef, as it is imperative to set the standard on the dining table.
Setting Kobe Beef standards
To ensure the standards are maintained and no spurious beef are traded as authentic Kobe Beef by unscrupulous individuals, certifications are issued after stringent procedures are carried out by the Japan Kobe Beef Marketing and Distribution Promotion Association. Those who have tasted beef around the world and have titillated their taste buds with the finest of beef from all over the world would swear that there is none to beat Kobe Beef for all its goodness wrapped around every bite. There is something special about Kobe Beef which has titillated the taste buds of all those who have tasted it. Some believe that the cross breeding process undertaken centuries ago to be the reason but others believe that it is the climate in Japan and its environment that has brought about such a delicacy which is still to be produced anywhere else.
Today Kobe Beef is a very well recognized and accepted brand name for beef consumption around the world and if you are to taste it in all its richness and delicacy it would be imperative to select the appropriate restaurant to partake it. The certification issued by the Japan Kobe Beef Marketing and Distribution Promotion Association would be a good place to begin your search to titillate your taste buds with authentic Kobe Beef. To obtain this certification the restaurant or any other outlet should demonstrate that they adhere strictly to all criteria set down by the association. Regular screening would be carried out to ensure the set parameters are respected and adhered to which is whay Kobe Beef is today a brand universally popular among those who would know their beef.
The Kobe Legend Restaurant to titillate your taste buds with authentic Kobe Beef
It is also imperative that finding the restaurant alone would not do if you are to enjoy the best Kobe Beef preparations because it would need the expert hands of a Japanese Chef experienced in its nitty-gritty preparations to bring out its best. The Kobe Legend Restaurant boasts of a Japanese Chef who has been trained and gained years of experience dishing out the best Kobe Beef dishes you would taste anywhere else.
This is where the superlative Kobe Legend Restaurant would stand out prominently from among the others for their specialty culinary experiences in Kobe Beef dished out with finesse. Kobe Beef is considered ‘The King of The Beef” and there is no argument about it, because it is universally accepted by all who have tasted it. The finest of culinary preparations in Kobe Beef could be found at the Kobe Legend Restaurant and nowhere else.
The Kobe Legend Restaurant carries the stamp of quality with certification from the Japan Kobe Beef Marketing and Distribution Promotion Association. The responsibility to offer authentic Kobe Beef is a prerequisite to this stringently authenticated certification which the Kobe Legend Restaurant takes very seriously. You could experience fine dining at its best within a superlative ambience at the Kobe Legend Restaurant which would linger in you long after you have left us until you come back again. If you want to taste the best of Kobe Beef, there would not be any place else than the Kobe Legend Restaurant to dish out such a gourmet delight incomparable to none.
Relishing Kobe Beef at the Kobe Legend Restaurant would be an experience that you would not forget for a very long time and with an expert Japanese Chef to lead the culinary journey, you would taste the best at all times. The range of Kobe Beef preparations that would be dished out by our Japanese Chef is the best.