What is so special about Japanese premium beef that attracts diners so much?

Let's explore the premium beef below to understand more about the quintessence of Japanese cuisine.

Kobe beef

Kobe beef is the most famous beef in the world. Kobe beef has a rich marbling that creates a rich flavor and excellent tenderness. To qualify as Kobe, cows must be raised under strict conditions with a special diet and care. Kobe beef is often prepared into high-end dishes such as sashimi, steak and sukiyaki, providing a luxurious and memorable culinary experience.

Hida beef

Hida beef, also known as Hida-gyu, comes from Gifu Prefecture and is known for its tenderness and fine marbling. Hida beef is produced from cows raised in a clean environment and on a strict diet. Hida beef has a distinctive flavor and is often used in grilled dishes, shabu-shabu and yakiniku. With its excellent quality, Hida beef offers an unforgettable culinary experience for diners.

Matsusaka beef

Matsusaka beef, originating from Mie Prefecture, is considered one of the three highest quality beef in Japan. Matsusaka beef has a smooth marbling and rich flavor, distinguished by its distinctive tenderness. The process of raising Matsusaka beef is very strict, ensuring the best quality of meat. Matsusaka beef is often used to prepare teppanyaki, sukiyaki and sashimi dishes, creating a wonderful culinary experience for diners.

Tajima beef

Tajima beef, from the Tajima-gyu breed of Hyogo Prefecture, is the source of many premium beefs such as Kobe. Tajima beef is notable for its evenly distributed fat marbling, creating a rich and tender flavor. The process of raising Tajima beef is very meticulous, from diet to living environment, ensuring the best quality of meat. Tajima beef is often used to prepare grilled dishes, sushi and sashimi, bringing a special culinary experience to diners.

Omi beef

Omi beef is one of the oldest and most famous beef in Japan, originating from Shiga Prefecture. Omi beef is raised in a clean environment with a special diet, giving the beef beautiful marbling and delicious flavor. Omi beef is often used in grilled dishes, hot pots and sushi, attracting diners with its softness and natural sweetness. This is the type of beef that cannot be missed when wanting to experience Japanese cuisine.

Premium beef such as Kobe, Hida, Matsusaka, Tajima and Omi are not only the pride of Japanese cuisine but also a special highlight in anyone's journey to discover culinary culture. Each type of beef has its own flavor and characteristics, but all share the goal of bringing a wonderful culinary experience to diners. When you have the opportunity to visit Japan, don't forget to enjoy these premium beefs to feel the quintessence of Japanese cuisine.

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Source: https://thanhnien.vn/thoi-trang-tre/thit-bo-thuong-hang-nhat-ban-co-gi-dac-biet-ma-thu-hut-thuc-khach-den-vay-185240803100319462.htm