Cuisine in KOBE

Enjoy the Akashiyaki grilled octopus cake , soft and fluffy. It was originally from a street vendor named Tomekichi Endo, who saw Akashiyaki, a popular egg-flour dumpling in Hyogo prefecture in 1935. He tried to modify the Akashiyaki recipe, replacing egg powder. flour and choose octopus as a filling because the Seto Inland Sea is a rich source of octopus. Over time, grilled octopus cake Akashiyaki has quickly won the love of people all over the country and the world. The presence of grilled octopus cakes permeates every street and street, from mobile sidewalk stalls, festivals, souvenir shops to highway rest areas in Japan.

Bread is also a major local specialty. Many people may raise an eyebrow and ask the question "how is bread a local specialty?" but Kobe city alone has more than 100 bakeries and each has their fan base. Thanks to its history as an international port city, Kobe has been exposed to a large international community for more than a century. In fact, historical records show that the first bakery opened in Kobe in 1869, not long after the port opened to foreign merchants. One of the largest bakery chains in Japan, Donq was founded in Kobe over 130 years ago! So if you're a big bread junkie, there's no better place to do a bread tour than the city of Kobe.

And of course, when it comes to Kobe, it is impossible not to mention Kobe's most famous dish: Kobe Beef. Kobe beef is a prized Japanese delicacy and perhaps the most widely known regional specialty in Japan. It is one of several breeds of Wagyu, or Japanese cattle, raised throughout the country and often associated with the region where they are raised. While Kobe Beef is perhaps the best-known wagyu outside of Japan, there are many other breeds, such as Matsuzaka and Yonezawa, that are equally or even more popular among connoisseurs. eat Japanese. Kobe beef is distinguished as a tender, flavorful meat that is mixed with fat. It is produced from Tajima crossbred cattle that were born and slaughtered in Hyogo Prefecture. Despite the rumors, cows are not usually given beer or massaged with sake. After slaughter, the meat must pass a series of requirements, and only the highest grades of meat with exceptionally high fat content are labeled Kobe Beef, a highly protected trademark. Kobe beef is often served as steak, shabu shabu (thin slices of meat that are quickly boiled in a broth) or sukiyaki (slices of meat simmered in a hot pot). One of the best ways to enjoy Kobe Beef is at a teppanyaki restaurant , where chefs grill meat on iron plates in front of diners. Prices vary by establishment, but you can expect to pay several thousand yen for a hundred grams of beef, while a full meal at a teppanyaki restaurant typically costs between 8,000 and 30,000 yen per person.

Many steakhouses in the city serve Kobe Beef, but there's no better place to experience it than at Mouriya , a steakhouse that has been serving residents since 1885. The restaurant only serves morsels. The meat is curated and offers diners two choices: Kobe Beef and Mouriya's Strictly Selected Beef cut from cows of a quality close to its famous brethren. T Mouriya Honten is a popular restaurant in Kobe, and you should take advantage of a seat at the front row counter to see how your meal is being prepared.