こうべ
神戸ビーフ
2. Kobe beefrefers to cuts of beef from the black Tajima-ushi breed of Wagyū cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavour, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more. Kobe beef is also called "Kobe niku", "Kobe-gyu" or "Kobe-ushi" in Japanese.
Read “Kobe beef” on English Wikipedia
Read “神戸ビーフ” on Japanese Wikipedia
Read “Kobe beef” on DBpedia
Read “Kobe beef” on English Wikipedia
Read “神戸ビーフ” on Japanese Wikipedia
Read “Kobe beef” on DBpedia
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