Wagyu Beef

Kobe beef, Matsusaka beef, Mishima beef.  These are the better-known types of wagyu beef, or simply Japanese beef.  Japanese beef known for its marbling and high fat content.  When you eat wagyu, it almost melts in your mouth.  It has a very high level of umami flavour.  You just keep wanting to eat it.  It is so delicious.

Tonight, I ate wagyu beef.  I had sukiyaki.  Now I feel heavy.  My stomach is a bit unsettled.  That’s what happens when you eat a lot of wagyu beef.  But it’s sooooo goooooooood!

But that’s not why I wanted to talk about wagyu beef.  I have a little bit of trivia for you.

Have you ever been to a restaurant in the US, Canada, or any other non-Japanese country that advertised Kobe beef?  Did you go in and try it?  Did you brag to your friends that you ate Kobe beef?  Well, guess what.  You probably didn’t eat Kobe beef. Before 2012, Kobe beef was not exported.  But some has been exported since then, though it’s still most likely that Kobe-style beef is served.  But if it was authentic Kobe beef, then congratulations.

So, I ate wagyu beef tonight.  I feel a bit blah, but it was sooooo gooooood!

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