When you think of Hokkaido, Japan’s northernmost island, skiing and deep powder snow probably come to mind. Surprisingly, Hokkaido is also home to a unique delicacy – Hokkaido Snow Beef. This rare and exquisite beef is exclusively produced by Fujio Terauchi, the renowned “Wagyu Meister,” who raises his cattle on this snowy island.
Key Takeaways
The Four Breeds of Wagyu
In Japan, “Wagyu” simply means “Japanese cow” and encompasses four different breeds: black, brown, polled, and Shorthorn. Fujio Terauchi specializes in raising purebred Kuroge black wagyu, known for its exceptional quality. These cows are fed mainly on sweet corn, a specialty of Hokkaido, and their thick coats, developed to withstand the frigid climate, result in a unique fat distribution.
Kobe Beef’s Reputation
Now, you may have heard of Kobe Beef, but Hokkaido Snow Beef might be new to you. When my husband traveled to Japan, he had the chance to savor Kobe Beef and couldn’t stop raving about it. Many others have had similar experiences, while those who haven’t tried it are left wondering what makes it so special.
Debunking Kobe Beef Myths
There have been numerous myths surrounding Kobe Beef, including the idea that the cows are massaged daily and listen to classical music. While some Japanese farmers do pamper their herd, the truth is that Kobe cows live in pens like any other cattle. However, their diet is distinct, consisting of completely animal byproduct-free, locally grown feed. They are raised with utmost care for over 30 months and fed a special diet to promote marbling.
The Distinctive Miyazaki Wagyu
Miyazaki Wagyu, a 100 percent purebred Japanese Wagyu, is another example of exceptional beef. It is sourced from the Miyachiku co-op and features intense marbling, soft fat, and a higher percentage of omega-3 and omega-6 fatty acids. Moreover, Miyazaki Wagyu has lower cholesterol compared to regular beef, offering both tenderness and rich flavor.
Kobe vs. Wagyu: What Sets Them Apart?
To clarify, Wagyu is a broad term for Japanese cows, while Kobe beef specifically comes from the Kobe province. Kobe beef adheres to stricter regulations to obtain certification. In contrast, Wagyu can be raised anywhere worldwide and still bear the label. According to CNN Money, Kobe beef is one of the world’s most expensive foods.
How to Cook Kobe Beef
- Season the steak sparingly with salt and pepper.
- Let the seasoned steak rest at room temperature for an hour.
- Heat the pan on medium-high heat and add a sprinkle of oil or fat from the trimmed steak.
- Pat the steaks dry and sear them to achieve a beautiful brown crust.
- Cook the steak until juices form on top and a nice brown crust develops.
- Flip the steak only once and cook the other side before removing it from heat.
- Allow the steak to rest for five minutes before serving.
A Favorite Recipe: Kobe Beef Skewers with Curry
Try this delightful recipe for Kobe Beef Skewers with Curry:
Ingredients:
- 7 ounces of thinly sliced beef
- 1/2 tablespoon of curry powder
- 1 tablespoon of Worcestershire sauce
- A pinch of salt and pepper
- 1/2 tablespoon of olive oil
- 2 lettuce leaves (for garnish)
Mix the beef, curry powder, salt, pepper, and Worcestershire sauce in a bowl. Wrap the seasoned beef around skewers. Heat olive oil in a frying pan and sauté the skewers over medium heat for about four minutes, turning them for even cooking. Transfer the skewers to a plate and garnish with lettuce leaves. Enjoy!
In conclusion, Hokkaido Snow Beef, with its rich history and exquisite taste, is a culinary experience like no other. If you’re looking for a unique dining adventure, try one of the mouthwatering Hokkaido snow beef recipes. You won’t be disappointed!
