This time, we will introduce the history and judging criteria of Hyogo Prefecture's local B-class gourmet food, "Kobe Beef."

Hyogo Prefecture is located in the Kinki region of Japan, and is the core area of Western Japan. Hyogo Prefecture has many delicious local specialties, such as Akashiyaki and sobameshi.

The prefecture is also dotted with historical buildings and beautiful tourist spots, making it a popular travel destination.

This time, we will be giving a thorough explanation about the charming local B-class gourmet food of Hyogo Prefecture: Kobe beef!

What is Kobe Beef?

Kobe Beef is a title given only to pure-blooded Tajima cattle raised in Hyogo Prefecture that meet the strict standards of the Kobe Meat Marketing and Distribution Promotion Council, which rigorously examines the breeding environment, pedigree, and meat quality at the time of shipment.

This standard is said to be the strictest among Japan's three major wagyu beef breeds: Kobe beef, Matsusaka beef, and Omi beef, and you can enjoy the mellow and tender meat.

The History of Kobe Beef

The history of Kobe beef dates back approximately 150 years.

The ancestors of Japanese cows were originally used as agricultural labor, but they were rarely used for food, and due to the influence of Buddhism, eating meat itself has been considered taboo for a long time.

However, after the Meiji Restoration in 1868, Japan began to westernize and foreign cultures and technologies were rapidly introduced. During this period, a foreign settlement was established in the port city of Kobe in Hyogo Prefecture, and beef began to be provided to foreigners, which is said to be the origin of Kobe beef.

Later, in the 20th century, the name "Kobe Beef" was officially recognized as a brand. Kobe Port was the center of trade with foreign countries, and beef provided to foreigners gradually spread the name as "Kobe Beef."

From this time on, Kobe beef established itself as not just a food ingredient, but a high-quality brand of meat.

Kobe Beef Evaluation Criteria

As mentioned above, the judging criteria for Kobe beef are said to be the strictest among the three major Wagyu beef brands in Japan. The judging criteria are as follows:

It is Tajima beef

The first condition is that the cattle must be Tajima cattle that have been recognized for generations. It is important that Tajima cattle are cattle that have passed rigorous inspections and are strictly managed.

Be nulliparous or neutered

Kobe Beef is judged from Tajima cattle that have never given birth (females) and have been neutered (males).

Certified producer

It is important that the beef is from Tajima beef raised by a fattening business approved by the Kobe Meat Marketing and Distribution Promotion Council, which strictly inspects Kobe beef.

100% produced in Hyogo Prefecture

This rigorous inspection confirms that the Tajima beef is born, raised, and shipped from Hyogo Prefecture.

Yield grade A or B

The yield grade indicates the percentage of meat that can be used as food from one cow, and one of the evaluation criteria is whether this is A or B grade.

Meat quality is grade 4 or higher

The beef is evaluated on the percentage of fat and marbling, color, and fineness of muscle fibers, and must be grade 4 or above.

BMS value is No.6 or higher

The BMS value is a 12-level ranking of marbling, and it is important that it is No. 6 or above.

Carcass weight regulations must be adhered to.

Heifers must be between 270kg and 499.9kg, and steers must be between 300kg and 499.9kg.

Recommended ways to eat Kobe beef

When you think of Kobe beef, you probably think of it being eaten as steak on a teppanyaki grill, but it is also recommended to eat it in other dishes such as sukiyaki, roast beef, and beef stew.

There are various ways to eat it, so if you visit Hyogo Prefecture, why not try some dishes prepared in different ways?

Tourist spots in Hyogo Prefecture

From here, we will introduce tourist spots in Hyogo Prefecture.

Kitano Foreigners' Houses

Kitano Ijinkan-gai is a historic area located in Kitano-cho, Chuo Ward, Kobe, characterized by a group of Western-style buildings built from the end of the Meiji period through to the Taisho period.

Kobe flourished as a foreign settlement, and many foreigners moved there, leading to the spread of Western-style architecture as their homes.

These buildings are called "Ijinkan" and their exotic atmosphere has made them a popular tourist spot. Representative Western-style buildings include the "Weathercock House" and the "Moegi House," and they allow visitors to see the lifestyle and architectural style of the time as it was.

Nankinmachi

Nankinmachi is a Chinatown located in the Chuo Ward of Kobe City. It was formed in the second half of the 19th century when Chinese people immigrated there following the opening of Kobe Port.

There are over 100 Chinese restaurants and general stores lined up in an area measuring approximately 270 square meters, creating a unique, exotic atmosphere.

In addition, during the New Year and Chinese New Year, events such as dragon dances and firecrackers are held, attracting many tourists from outside the prefecture. Nankinmachi is a popular tourist spot beloved by local residents as a place that symbolizes the multicultural coexistence of Kobe.

Kobe Motomachi Shopping Street

Kobe Motomachi Shopping Street is a historic shopping street located in Kobe's Chuo Ward, with around 300 stores within its 1.2 km long site. It has been popular with locals and tourists since it opened in the Meiji era.

As it is an arcade street, you can enjoy shopping regardless of the weather, and there are many long-established stores selling everything from fashion to miscellaneous goods and gourmet food.

Not only can you enjoy shopping, but it is also a tourist spot where you can experience the sophisticated atmosphere unique to Kobe and experience the city's culture and history.

Access to Hyogo Prefecture

If you are traveling from Tokyo to Hyogo Prefecture, flying is recommended. It takes about 1 hour and 10 minutes to get from Haneda Airport to Kobe Airport.

If you are traveling from Osaka to Hyogo Prefecture, we recommend taking the Shinkansen. It only takes 12 minutes to get from Shin-Kobe Station to Shin-Osaka Station.

Location of Hyogo Prefecture

summary

This time, we introduced Hyogo Prefecture's local B-class gourmet food, "Kobe beef."

Kobe beef is a name that many people have heard of, but many people don't know much about the judging criteria and may be surprised at how strict they are.

In addition to Kobe beef, Hyogo Prefecture has many other great foods and tourist spots, so why not come and visit the prefecture?

\ We are looking for Tempo Star affiliates! /