It was a day of cleaning. Lots of bags ready to go out to the garbage. That was all done in the morning. But the afternoon, four hours to be exact, I spent time going through my daughter’s puzzles and putting them together.
What in the world was I doing playing with her puzzles? Well, she’s lost a lot of pieces, and I was checking to see what’s missing. Well, there are still some missing pieces, so I’ll be looking for them as we clean the living room and sort her toys. Maybe I’ll find them all. I hope so. She loves puzzles.
Anyway, dinner tonight is sukiyaki with wagyuu, which is Japanese beef. You know, the expensive stuff. But don’t worry, I didn’t buy it. It was a gift. It tastes amazing!
And yes, that orange stuff on the bottom right of the picture is raw egg. That’s something I got used to eating in Japan. Makes sukiyaki taste great!
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!