Kobe

Cow's paradise!

Recalling the surprise of eating Kobe beef for the first time, SC Johnson is still deeply impressed.

When I was young, I read books, and I envied those knights in martial arts movies the most, and I sat down in a small shop for thousands of miles, and said domineeringly: Cut three catties of cooked beef and beat a jar of wine!

Eat meat in a big bite, drink wine in a big bowl, and it's cool. It is not only heroic and wild, but also an animal instinct full of vitality.

Nowadays, after thousands of years of civilization baptism, when human beings sit in high-end Western restaurants in suits and leather shoes, cut into small pieces with delicate knives and forks and put them in their mouths, what beats happily between the lips and teeth and on the taste buds is still the first touch of the first bite of protein, and the happiness of life being energy and nourishment......

and black,

It looks like an inconspicuous shop, and even when Johnson walks into the store, he doesn't find any so-called high-end temperament.

However, it is one of the few restaurants designated by the Kobe Meat Distribution Promotion Council, and every piece of Kobe beef on the menu is guaranteed to be genuine.

Looking at the promotional video in the store, I realized that the real Kobe beef has very strict requirements, first of all, it must be from a famous family, and there can not be any miscellaneous blood in the bloodline. Secondly, it must be a virgin cow, otherwise it will taste slightly milky.

In addition, it must be evaluated for fat mixture, color, fineness, etc., and only those who reach four or five levels or higher are eligible to be called Kobe beef.

They are fed with selected rice, corn, and clear spring water every day, and they are also given beer, massaged, and spa regularly.

In the end, only about 3,000 heads of meat can reach the same quality every year, and each cow only produces about 400 kilograms, which is rare and expensive, and can reach tens of thousands of yen per kilogram.

Emi is also excited, even for the islanders, Kobe beef is one of the highest-end ingredients. It feels like Aolong is just hearing about ordinary families in China.

The cooking method of Waguro is an authentic Japanese teppanyaki, and the ingredients cannot be marinated in advance, and the original flavor is preserved as much as possible, which is just right to bring out the fatty taste of Kobe beef without reservation.

Dressed neatly dressed chefs stand in front of everyone to prepare, turn on the oven to preheat, and place a snow-white wet towel on the iron plate with a special iron spatula.

Wipe it up and down a few times left and right, and wipe the iron plate smooth and bright like a mirror in the steaming heat.

Take the towel away, put the butter to slowly melt after the water has completely evaporated, sprinkle a few thin crispy garlic slices and stir-fry until fragrant.

Unhurried and unhurried, the slices of garlic were turned over one by one, and a dozen slices of garlic slices were several back and forth, as if time had stood still, as if they were deliberately teasing......

The smell of garlic gradually arouses the most thirsty desires of the subconscious, until it reaches its peak.

The seemingly boring stir-frying process makes you look forward to the delicious taste you are about to taste, and you know that it is not easy, bring a sense of respect, and do not want to waste.

It's a sense of ritual again!

Until the garlic slices are stir-fried until golden brown, then add shiitake mushrooms, eggplant segments, pumpkin, etc. to fry, and shovel them one by one, and put the side dishes into the porcelain plate in front of you quickly and steadily.

After a few strokes, he pushed the dregs off the board, put on the new butter, and finally saw the master come with the beautiful and dazzling plate of beef.

Even SC Johnson couldn't help but swallow his saliva, and the wonderful beef began to appear, a beautiful whole piece of pink tenderloin, pure white snowflake-like fat distributed in between, and a wonderful piece of life like a work of art.

The clear lines like a ghostly axe, the bright red and fat flesh color, showing the vigorous and tender vitality, like the best marble, has not yet been entered, deeply attracting the eyeballs, and the fragrance is overflowing in the mind......

Under everyone's burning gaze, the near-perfect beef was solemnly put on the iron plate. The moment the meat touches the iron plate, the fat of the snowflakes, which is said to melt at 25 degrees Celsius, dances with the hot oil.

With a louder and louder crackling sound, tiny oil flowers leap through the air, spreading a mesmerizing lipid aroma......

A sharp kitchen knife cuts through the tender tofu without any resistance, and it is split in two. The pieces of meat trembled lightly and flipped to the sides, revealing a tender and juicy inside.

The chef raised the knife and fell, and the meat chop was cut into four-centimeter-square pieces of meat briskly, like a musical note being born, and when it was flipped and fried, it seemed to make a slight bounce on the iron plate, and naughtily plucked the heartstrings of diners.

It seems like a century of waiting for the grinding goblins to finally be served on the plate.

There are four different ways to eat it: yellow mustard, sea salt, pepper and fried garlic flakes, and they can be freely combined, each with its own unique flavor.

Johnson took a deep breath, it is rumored that Kobe cattle will not be exported at all, and the so-called domestic so-called are all counterfeits?

Full of anticipation, witness for yourself is it true?

As soon as you bite into it, the tender oil instantly overflows, and the mouth is full of fat and fragrant, but there is no greasy feeling at all.

Under the stimulation of salt, accompanied by saliva secretion, the umami of meat is fully mobilized, and then it quickly melts in the mouth, and a poem flashes in my mind:

The silver bottle burst into water slurry!

The gravy bursts open with the chewing, and the unique fragrance rushes straight to the nose with the inhalation, while the teeth fall down, and before you can exert yourself, the tender and juicy beef fibers have slipped onto the tip of the tongue......

In the second bite, it is slightly mixed with mustard flavor to reveal a richer texture, with a long aftertaste, and after the meat is quickly melted, the throat cavity is soaked with greasy grease in the mouth.

Reluctantly, licking and sucking the remaining deliciousness......

When you taste the red wine, the fruit acid hits the cavity, flows from between the teeth, sweeps away the residual flesh in the mouth, and pushes the taste buds step by step to the climax of the new year......

Two hundred grams of beef unconsciously went down, looking at everyone's unfinished business, with a big wave of his hand, continue!

12,650 yen per person, eat three servings, take a long breath, and satisfy your taste buds. After settling the bill of 180,000, I finally determined that the rumors made some sense.

Even in Japan, even Kobe beef, the taste is far less authentic than in the place of origin, after all, after long-distance transportation, no matter how awesome high-tech it is, it is impossible to completely guarantee the original taste.

Instead of eating high-priced second-hand goods in China, it is better to fly to Kobe and eat the authentic products directly, after all, this kind of superb product must be eaten once in this life to be worth it!

Walking through the streets, the geography of the mountains and the sea makes the terrain of Kobe steep and slightly more slopes, adding a beautiful blend of mountains and rivers.

Entering, it is the prosperity adjacent to Osaka, and retreating, it is playful and quiet.

It's not deserted, it's not noisy, and it's just right for no more tourists. Everywhere you go, you can see a man and a dog taking a leisurely stroll, a plate of cake and a cup of coffee in the afternoon, a camera shooting in the street, or a set of watercolor sketches by the sea......

Because it was a foreigner settlement during the Meiji era, a large number of Western-style buildings from the 19th century remained, which are very distinctive, and are collectively known as the Ijinkan.

Hike up the hill along the Kitano-dori Road, and you'll see a number of small western-style buildings, many of which have been converted into museums, while others remain open to the public in their original layout, most notably the Kazami Chicken Pavilion and the Moe Yellow Pavilion.

Named after the fumi chicken that rises from the triangular roof, the restaurant stands in traditional tones, accentuating its beautiful carvings and architectural curves.

The pale green exterior of the Moe Yellow Pavilion is elegant, and the view from the balcony is beautiful.

At night, come to the port of Kobe and enjoy the night view of Kobe, which is known as a multi-million dollar city, and is one of the three most beautiful places along with Hakodate and Nagasaki.

Not far away, the Kobe Port Tower is a landmark building that looks like a waist drum erected and the red light emitted by the Maritime Museum and the blue and white light emitted by the Maritime Museum, which will decorate the entire harbor like a fairy tale.

Riding on the bright red mosaic Ferris wheel, whether you walk in the old settlement that looks like a European town, or the Motomachi shopping street that seems to be stuck in the Showa era, it is the real face of Kobe.

There is a steak that is more than 100,000 yuan for gourmets, and there is also a long queue of time-honored beef patties for 100 yuan.

If there is an experienced young woman in this coastal city, she is down-to-earth and lovely, and she is also elegant.

Without the endless sights of Kyoto and the many bustling shopping districts in Osaka, there seems to be nothing here?

But there is this kind of neither humble nor arrogant in his bones, as if there is a water spirit that Kyoto and Osaka do not have, so for several years in a row, it has been rated as the first city that I want to move to in the domestic survey!