One of the most famous agricultural products of Kobe, Japan was the Kobe beef. So my travel buddies were determined to try this delicacy.
“Kobe beef () is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan‘s Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, “the three big beefs”), along with Matsusaka beefand Ōmi beef or Yonezawa beef.“— Wikipedia
As you could tell, there was a lot of marbling in the meat. It was a lot more than the wagyu-style meat that we saw outside of Japan. This was because there was still no ruling guidelines outside of Japan regarding the grading of the label. However, this style was found to be more suitable for people outside of Japan as it was less fatty.
There were many restaurants that specialized in Kobe beef cuisines. They usually required advanced bookings as they were quite popular.
The prices could get very expensive, but for many foodies out there, it could be a very unique experience.