Kobe Beef is a prized Japanese delicacy and one of the most widely known regional specialty food in Japan. It is one of several breeds of Wagyu, or Japanese cattle, which are bred throughout the country and often associated with the area where they are raised. While Kobe Beef is probably the best known wagyu brand outside of Japan, there are many other breeds, such as Matsuzaka and Yonezawa Beef, that are equally or even more popular among Japanese gourmets.
Kobe Beef is usually served as steaks, shabu shabu (thin slices of meat boiled only for a brief second in a broth) or sukiyaki (meat slices simmered in a hot pot). One of the best ways to enjoy Kobe Beef is at a teppanyaki restaurant, where the meat is grilled on an iron plate in front of guests so that they can eat it first through their eyes and nose because the food’s visual appeal and aroma attracts them first.
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