Trying new foods is one of the simple pleasures in life. Not fully knowing what the taste, texture, or even the heat will be like? The first time you try a new type of food, your body is keen to take in each of these factors.

Japanese food is one of the most widely known due to some of its more popular dishes like sushi and ramen. But there is a vast variety of Japanese dishes that many have yet to try. These popular Japanese foods all have their own history and flavor profile that will have your tastebuds craving that next bite! 

So let’s learn a bit more about these popular Japanese foods before you decide to drown them in soy sauce and expand your palate!

Sushi

Let’s start with the most popular dish: sushi!

The history of sushi began like many foods: as a mistake. In ancient times, Japanese women would hide valuables in their rice in osprey nests from looters. They found that after time this would cause the rice to ferment and fish scraps from the osprey were mixed in. They found this preserved fish and made a tasty new Japanese dish!

It grew even more due to the influence of Buddhism in the 9th century. Buddhists generally abstain from beef and pork. The fish-based sushi became a popular dish and staple of the common Japanese Buddhists diet because of this.

Now you see sushi is the most popular Japanese food today with many different offerings around the world. While traditional sushi rolls consisted of fish, rice, and seaweed, the ingredient list has grown exponentially.

You can have sushi made with almost any food today. Various meats, vegetables, cheeses, and fruits can make their way into a sushi roll depending on what you want to order. The rice and seaweed are the only constant in the construction of sushi. 

Ramen

While ramen technically started in China, Japan is where it became popularized and is closer to what we see today. It is generally agreed upon that ramen first started in Japan around 1884. 

​​Ramen consists of wheat noodles served in a meat or fish-based broth. It is then flavored with soy sauce, miso, or salt. Toppings vary widely and can include sliced pork, green onions, seaweed, boiled eggs, bean sprouts, bamboo shoots, and more. 

There are numerous regional variations of ramen in Japan, each with its unique broth, noodle texture, and toppings.

• Tonkotsu: Originating from Fukuoka, it features a rich, creamy broth made from pork bones.
• Shoyu: Made with a clear, soy sauce-based broth and often found in Tokyo and eastern Japan.
• Miso: Hailing from Hokkaido, this ramen incorporates a broth flavored with fermented soybean paste (miso), giving it a hearty and slightly sweet taste.
• Shio: A clear, salty broth that originated in the coastal regions of Japan.
• Tsukemen: In this variation, noodles are served separately from the broth and are dipped into it before eating.

The stereotype with ramen is that it is the “poor college student” dinner. Costing less than a dollar and ready in less than five minutes is a great campaign. However, with all of these types of ramen, you will be able to truly taste and appreciate cultures from a world away. 

Tempura

Time to talk about the Japanese version of fried food!

Tempura is the battering and frying of different Japanese foods from various meats to vegetables. This practice started in the 16th century when Portuguese Jesuit missionaries introduced a cooking technique called “peixinhos da horta,” meaning fish from the garden. The Japanese adapted this method to suit their tastes and ingredients, giving rise to tempura.

This method was considered uncommon in its infancy and was reserved for the rich and powerful of the time. As the Edo era eclipsed Japan, Tempura became a more common practice among the people. Its popularity grew as street vendors began to sell it on every corner.

Tempura remains a popular dish in Japan and is enjoyed both at home and in restaurants. High-quality tempura restaurants, known as “tempura-ya,” pride themselves on using fresh, seasonal ingredients and maintaining precise frying techniques. Tempura is often served as part of a multi-course meal (kaiseki) or as a standalone dish with a dipping sauce (tentsuyu) and grated daikon radish.

Globally, tempura has also gained popularity outside of Japan. While traditional Japanese tempura remains the standard, chefs in other countries often incorporate local ingredients and flavors into their tempura dishes.

Udon

These are those tasty, thick wheat noodles that you see bowls of draped in the sauce of your choosing.

Like ramen, udon are believed to have originated in China and were introduced to Japan during the Nara period (8th century) by Buddhist monks. These noodles were a staple food of these monks. Over time, udon noodles became popular among the common people as well.

Udon noodles were originally made by hand using base ingredients like wheat, water, and salt, much like Italian pasta. What sets them apart is that udon noodles were made thicker than Italian noodles.

Like ramen noodles, udon has a variety of popular dishes from Japan.

• Kake Udon: Udon noodles served in a hot broth made from dashi (fish stock), soy sauce, and mirin (sweet rice wine), topped with sliced green onions.
• Kitsune Udon: Udon noodles topped with aburaage (fried tofu pouches) simmered in a sweet soy-based broth.
• Tempura Udon: Udon noodles served in a hot broth with tempura (battered and deep-fried seafood and vegetables) on top.
• Zaru Udon: Cold udon noodles served on a bamboo tray (zaru) with a dipping sauce (tsuyu) and various toppings.

Another aspect that separates udon from other noodles is that it is regional. You may be in north Japan and have one type of noodle that vastly differs from one you may have in Kobe, Japan. 

While udon noodles are around today, they differ in how they are served. Udon noodles were often the entire meal. Today, chefs often incorporate udon noodles into fusion dishes or create unique interpretations while still honoring the traditional flavors and textures.

Yakitori

Yakitori is a popular Japanese food consisting of skewered and grilled chicken, often seasoned with salt or brushed with a sauce (tare). It is essentially the Japanese kabab.

This Japanese dish can trace its origins back to the Edo period. During this time, street food stalls, known as yatai, began to emerge in urban areas. They offered various grilled foods, including chicken skewers. Early versions of yakitori were simple and affordable snacks.

Chicken is the most common protein used in yakitori. Vegetables such as green onions (negima), shiitake mushrooms, and bell peppers are also used. In regards to seasoning, salt is the most common. Many are brushed with a sweet and savory sauce known as tare. 

Tare is typically made from soy sauce, mirin (sweet rice wine), sake, sugar, and sometimes other ingredients like ginger or garlic. The sauce caramelizes on the skewers as they grill, imparting a rich flavor to the chicken.

Sashimi

Sashimi is a traditional Japanese dish consisting of thinly sliced raw fish or seafood alongside garnishes such as radish, shiso leaves, seaweed, and slices of citrus fruits like lemon or lime.

The roots of sashimi can be traced back to ancient Japan, where fishermen would slice raw fish and eat it on their boats. The practice of consuming raw fish dates back centuries and was influenced by various cultural and culinary traditions, including those of China and Southeast Asia.

Over time, the preparation and presentation of raw fish evolved, leading to the creation of sashimi as it is known today. Sashimi gained popularity among the Japanese elite during the 17th century, particularly in the bustling port city of Edo (modern-day Tokyo). The people of Japan enjoyed this delicacy, often paired with sake.

The preparation of sashimi requires precision and skill. The fish must be extremely fresh and of the highest quality to ensure safety and flavor. Chefs are trained to slice the fish thinly and evenly, using sharp knives and delicate hand movements to create beautifully presented plates.

This does not mean all fish can become sashimi. There is a strict “sashimi scale” that all fish are graded against to be sure the fish is of a specific standard and quality. 

Sashimi is another popular Japanese food that can differentiate depending on your chef. Chefs often incorporate local ingredients and flavors into their sashimi dishes while maintaining respect for the traditional techniques and presentation.

Tonkatsu

Time for something a little less fishy. Tonkatsu is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. It is essentially a Japanese fried pork chop.

Tonkatsu is believed to have originated in Japan during the late 19th century. It is said to have been influenced by Western cuisine, particularly European breaded and fried dishes like schnitzel. The dish gained popularity as Japan opened up to more Western influences during the Meiji Restoration period (1868-1912).

While the exact origin of tonkatsu is debated, it is commonly attributed to a Tokyo restaurant called Rengatei. Other restaurants in Japan also began serving similar dishes around the same time however. Despite this, Tonkatsu quickly became a favorite among Japanese diners for its crispy texture and savory flavor.

To make tonkatsu, slices of pork (usually from the loin or filet) are pounded until thin, coated with flour, dipped in beaten egg, coated with breadcrumbs (panko), and then deep-fried until golden brown and crispy. 

This popular Japanese food is commonly served with tonkatsu sauce. This is a tangy and slightly sweet condiment made from a combination of Worcestershire sauce, soy sauce, sugar, and other ingredients. 

Gyoza

You probably know these by a different name: potstickers. These Japanese dumplings are filled with ground meat and vegetables, wrapped in a thin dough, and then pan-fried, steamed, or boiled.

Again, like ramen and udon, gyoza is believed to have originated in China. It was introduced to Japan through Chinese immigrants during the late 19th to early 20th centuries. Initially known as “jiaozi” in Chinese, these dumplings were brought to Japan and adapted to suit Japanese tastes and ingredients.

Traditional Japanese gyoza fillings typically include ground pork, cabbage, garlic, and ginger. For seasonings, typically soy sauce or sesame oil are used. However, there are many variations, including vegetarian options made with tofu or mushrooms.

The wrapping technique for gyoza involves placing a small amount of filling in the center of a round gyoza wrapper, folding the wrapper in half, and then pleating and sealing the edges to create a crescent-shaped dumpling. The pleats not only provide an attractive appearance but also help to seal in the filling. It is then cooked by either pan-frying, steaming, or boiling.

Gyoza is not only a popular appetizer option at restaurants, but is one of the most popular frozen foods found in your local supermarket.

Gyudon

Gyudon directly translates to “beef bowl” in Japanese. This popular Japanese food consists of thinly sliced beef and onions simmered in a sweet and savory sauce, served over a bowl of steamed rice.

Gyudon was created in the late 19th-century. The dish is believed to have originated in the city of Kobe, where Western-style beef dishes became popular due to the influence of foreign traders and diplomats.

It gained widespread popularity during the early to mid-20th century. The rise in popularity coincided with the spread of Western-style eateries in Japan, particularly in urban areas. Gyudon was looked at as a quick and affordable meal, catering to the needs of busy workers and students.

The beef and onions are simmered until tender and flavorful, then served over a bowl of hot steamed rice. Some variations of gyudon may include additional toppings such as a raw or soft-boiled egg, sliced green onions, or pickled ginger.

This is one of the Japanese dishes that was meant more for the common man, much like a cheeseburger in the United States. Its availability and ease to make, customize, and eat contribute to its popularity today.

Unagi

No, this has nothing to do with that one Friends episode with Ross.

The popular Japanese food Unagi is freshwater eel in Japanese cuisine and has a rich history dating back centuries.

Unagi has been consumed in Japan since ancient times. Evidence suggests that eels were eaten as early as the Jomon period (14,000–300 BCE). It holds cultural significance in Japan and is often consumed during special occasions and festivals. It is believed to bring stamina and vitality, especially during the hot summer months when it is traditionally eaten.

This dish is typically grilled or broiled and served with a sweet and savory sauce made from soy sauce, mirin, sugar, and sometimes sake. The eel is often skewered and grilled over charcoal, imparting a smoky flavor to the tender meat. It is commonly served over a bed of rice or rolled in sushi.

In recent years, the population of Japanese eels has declined due to factors like overfishing, habitat loss, and changes in ocean currents. This has led to concerns about the sustainability of unagi farming and the future availability of eel dishes in Japan.

Try them all at Kobé today

By now, you must be starving! So come on in to Kobé Japanese Steakhouse to try one of our signature dishes. Sushi rolls, udon noodles, and sashimi are all waiting for you!

Test your friends to see who wants to be the first to try eel while you all dine on gyoza before you jump into a fantastic bowl of ramen. You can also check out our teppanyaki dinner show where you can see the cooking techniques that our chefs use to make these amazing dishes on a daily basis.

Welcome to the world of Sake, where tradition meets refinement, and each sip tells a story of centuries-old craftsmanship. In this blog, we embark on a journey through the rich tapestry of Japanese rice wine, exploring its origins, diverse varieties, and the art of pairing it with delectable cuisine.

We will unravel the mystique surrounding Sake, learn about its brewing process, the significance of rice polishing, and the unique terminology that defines its diverse spectrum. We will also go over the various types of the sake and how to pair it with the best food imaginable.

What is Sake?

Simply, sake is a Japanese rice wine. It has a diverse number of flavors that ultimately depend on factors like the type of rice used, water source, and brewing process. Like whisky, there are also many different varieties of Sake classes too. 

Sake is a drink that is traditionally used with special ceremonies and is gently warmed in porcelain bottles. It is then poured into smaller cups to be enjoyed in small quantities. The temperature can be different depending on why type of sake is being served, like most wines.

Sake is also enjoyed in more casual settings such as business lunches, dinner dates, nights out with your friends, or even at our Kobe Japanese Steakhouses!

What is Sake Made of & How is it Made?

Sake is made from four key ingredients:

• Fermented Rice
• Water
• Koji (Mold)
• Yeast 

The rice is the most important as sake is a rice wine. Unlike most wines, Sake is brewed similar to beer. This process causes the alcohol to be particularly stronger than many common wines and beers. 

During the fermentation process, the rice and bran are separated. Bran is the hard layer of crain surrounding the rice. This releases extra yeast into the mixture and can even be left in some forms of sake to add more flavor.

While what sake is made of is important, the ratio of these four ingredients ultimately determines the rice wine’s notes, flavors, and category. 

How Strong is Sake & What Proof Is it?

Sake’s proof is typically a higher alcohol content than most beers or wines. Beer’s ABV normally comes in around 3-9% and wine generally falls between 9-16%. 

However, sake‘s ABV usually scales between 18-20%. You would be hard pressed to find one of this high volume as sake is watered down before the bottling process. This brings the ABV down to around 15%.

The reason for the higher sake proof is because of the fermentation process and rice polishing. During the fermentation process, the outside of the rice grains are weakened and broken down, releasing additional yeast into the liquid. This ferments and results in a higher sake proof.

History of Sake

While the origin of Sake is unclear, most historians believe that it was first created in 3000 BC. Over time, the brewing techniques changed, but the ingredients remained the same. Around 710 AD, the process became more sophisticated with dedicated breweries starting across Japan.

It would evolve through the feudal era (12th-19th centuries) as sake guilds, called sakagura, were created to regulate production. But as the modern age grew closer, advances in technology like steam power and refrigeration led to increased efficiency and quality.

Today, sake is internationally recognized as a cherished part of Japanese culture and cuisine

Types of Sake

There is no one type of sake, the same as there is no one type of wine. Each type varies based on different brewing and milling methods. Each process gives the sake a distinct flavor and would be enjoyed with different cuisine. 

Here are a few of the popular types of sake: 

Junmai-Shu

This version contains a more pure, unadulterated sake. No alcohol, additional starch or sugar is added to the mixture to keep the product natural. 

It also uses Seimai Buai (Rice Polishing Rate) of 70% minimum. This means that up to 70% of the rice will maintain their original size. Around 30% of the grains used will have their outer layer removed as referenced earlier. 

Tokubetsu Junmai

This type of sake is made with only rice and rice koji. Regular forms of Tokubetsu Junmai have about 60% of the rice maintain their original size.

However, the word tokubetsu means “special” in Japanese. So when you see this word as part of your sake order, it may be different. Many of the practices used to make this type of sake will be followed, but other steps may be taken to achieve a certain level of flavor.

Ginjo-Shu

Ginjo-shu is made with 40% of milled rice. Generally, 60% of the rice will retain its size.

The flavor of ginjo-shu has been described as delicate and light, accompanied by a wonderful aroma.

Daiginjo-Shu

This is actually another form of Ginjo-Shu. However, it uses rice mash that includes milled rice anywhere between 35-50%.

It is incredibly fragrant with a full body, a delicate taste, and a short tail after your first sip. 

Nama-zake

Namazake literally means the alcohol is not pasteurized. Because of this term, many of the sakes you have already learned about fit into this category. Namazake needs to be kept cold so the flavor and aroma are kept intact. 

Usually, Namazake is cloudy in nature. Don’t be surprised if you find some koji rice still in the bottle. The taste is sweet and makes a great option to pair with desserts!

Futsu

This kind of sake is better known as “table sake.” Futsu also differs because there are no restrictions on the polish ratio.

The maker of the Futsu can choose to add distilled alcohol after the fermentation process finishes.

Food Pairings Options

Now nothing goes better with a nice drink than some absolutely delectable food pairing options! Just as people pair red wines with steak or white wines with chicken or fish, different sakes pair well with different foods.

Because of the composition of sake, it pairs well with a wide variety of foods. This is because of its lower acidity, iron, and sulfates when compared to more commercial wines. This allows seafood pairings to shine without enhancing any unwanted flavors.

These lower levels also make sake a great pairing option for highly acidic foods like pickles and salads.

So what are the rules to go by when you are looking to pair sake with your meal? Here are a few pieces of advice on what to match.

Intensity

Matching flavor-rich sake with flavor-rich foods, or vice versa, will bring out the best in your food and overall experience. 

Aroma

Time to use your sense of smell! Food pairings with sake will depend on making sure they have a similar fragrance to one another.

For instance, a sake with a roasted aroma will pair much better with a grilled or stewed dish. These are generally going to be aged sakes.

Region

Depending on where your sake was brewed can be another factor on the best pairings. If the sake you chose was brewed along the coastlines of Japan, seafood will be the best pairing. 

Meanwhile, if the sake was brewed more inland, dishes consisting of more earthy ingredients would be best. So if your dish is big on vegetables or kobe beef, order a sake brewed more inland than coastal.

Age

Pairing foods with the age of the sake is the last rule. Fresh foods like fruits and vegetables will be paired best with newer sake. Aged sake is best reserved for when you have these same ingredients, but with some age. Ingredients like dried fruits, pickled vegetables, and some aged cheese are better options.

Temperature

Always pair the temperatures. Hot with hot. Cold with cold. The stark contrast between the temperatures could lead to a less enjoyable experience.

Contrast 

This is the only rule where pairings should be opposite. Sake, while a delicious treat, can also be used as a palate cleanser. Pairing the beverage with a meal of contrasting taste will allow both parts of your meal to shine.

Have a Round at Kobe

All this talking about sake made you thirsty? Want a fun night out with your friends and toast with the sake you know will be best with your meal? At Kobe Japanese Steakhouse, we have that and more awaiting you!

Come enjoy our teppanyaki style dining show or stop in for a round during happy hour. Kobe has locations all over central Florida waiting for you to come by and spend some time with our amazing staff. Book a reservation today or stop in at the bar to enjoy some sake on its own!

Is there anything more satisfying than that first bite of sushi? The beauty of this delicacy lies not just in its combination of rice, fish, and vegetables but also in the meticulous techniques used to roll, shape, and present each delectable piece. Your mouth might be watering just at the thought, I know mine is. So, if you’re sitting at home wondering how to roll sushi like a pro, then you’ve come to the right place.

Learning how to roll sushi is an art, and like most things, it takes practice to make it perfectly. But, fear not. Our step-by-step guide is beginner-friendly, so you’ll be an expert in no time. From selecting the finest ingredients to mastering the art of precision cutting, each element contributes to the creation of a culinary masterpiece that tantalizes the taste buds.

So, grab your bamboo rolling mat, sharpen your knives, and let’s dive right in!

A Brief History of Sushi

While the word “sushi” is now synonymous with the delicate combination of vinegared rice and fresh fish, its origins can be traced back to ancient times when it served as a preservation method.

In the 8th century, Japanese households began fermenting rice with salted fish, creating a dish known as “narezushi.” Over time, this evolved into “nigirizushi” in the Edo period (1603-1868), where hand-pressed rice and fish were served together. The introduction of rice vinegar in the 17th century revolutionized sushi, which led to the development of “edomaezushi,” the precursor to modern sushi.

With the advent of refrigeration in the 20th century, sushi underwent further evolution. Today, sushi has become a global culinary phenomenon, celebrated not only for its exquisite taste but also as a symbol of precision, artistry, and cultural heritage.

Now that you have a little background on the history of sushi, it’s time to gather your ingredients to learn how to roll sushi.

Sushi Ingredients

From the freshest seafood to carefully selected vegetables, each ingredient plays a crucial role in creating the perfect roll. Below are the common ingredients for sushi rolls.

• Sushi Rice
• Nori (Seaweed)
• Sashimi-grade Fish (such as tuna and salmon)
• Vegetables (e.g., cucumber, avocado, and carrot)
• Soy Sauce
• Wasabi
• Pickled Ginger (gari)
• Sesame Seeds
• Rice Vinegar
• Mirin (sweet rice wine)
• Soy Paper (alternative to seaweed for rolls)
• Tobiko (fish roe)

Different Types of Sushi

There are a few different kinds of sushi that you might be familiar with, so we’re going to break them down for you.

Nigiri

First up is nigiri. Nigiri sushi consists of hand-pressed mounds of vinegared rice crowned with a thin slice of fresh, high-quality fish or seafood. This minimalist delicacy allows the purity of each ingredient to shine.

Sashimi

Sashimi, though not technically sushi, is often enjoyed alongside it. This dish features thinly sliced raw fish or seafood, skillfully arranged and served without rice. The emphasis here is on the pure, unadulterated taste of the seafood.

Maki

Popularly known, maki rolls are perhaps the most recognized form of sushi. These rolls feature a combination of rice, seaweed, fish, and vegetables, all tightly wrapped and sliced into bite-sized pieces. Varieties range from the classic California roll to inventive creations with diverse fillings.

Temaki

Temaki, or hand rolls, are cone-shaped sushi wrapped in seaweed and filled with rice, fish, and vegetables. They are meant to be eaten with the hands, providing a more interactive and casual dining experience.

Uramaki

Next up is uramaki, also known as inside-out rolls. It features rice on the outside of the seaweed, with the filling in the center. This style allows for creative combinations and often incorporates toppings like avocado, sesame seeds, or tobiko.

Chirashi

Chirashi sushi is a bowl of vinegared rice topped with a colorful assortment of sashimi-grade fish, vegetables, and other garnishes. The name “chirashi” translates to “scattered,” highlighting the artistic arrangement of ingredients.

Oshi

Lastly, oshi sushi involves pressing layers of rice, fish, and other toppings into a rectangular mold to create a compressed and visually appealing sushi block. This style is particularly popular in Osaka.

As you can see, there are many types of sushi to explore. For the sake of simplicity, we’re going to discuss how to roll maki sushi.

How to Roll Sushi in 6 Easy Steps

Rolling sushi is an art that combines precision, creativity, and a touch of finesse. Follow these steps to embark on a journey that transforms simple ingredients into a delectable sushi masterpiece. Let’s get started!

1. Prepare the Sushi Rice

Begin by cooking high-quality sushi rice according to package instructions. Once cooked, gently fold in seasoned rice vinegar to achieve the characteristic sushi rice flavor. Then, allow it to cool to room temperature before moving on to the next step.

2. Slice the Fish and Veggies

Select your preferred fish and vegetables for the filling. Common fish used in sushi are salmon, tuna, yellowtail, crab, shrimp, and mackerel. Slice them into thin, uniform strips to ensure a harmonious blend of textures and flavors in every bite.

3. Assemble Ingredients on Nori

Now, it’s time to put them together. Place a sheet of nori (seaweed) on a clean, flat surface. With slightly wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a small margin at the top to seal the roll.

4. Roll Sushi With a Bamboo Mat

Next, it’s the part you’ve all been waiting for! Time to rock and roll. Position your bamboo sushi rolling mat horizontally in front of you. Arrange the sliced fish and vegetables along the edge of the rice closest to you. Using the bamboo mat as a guide, carefully roll the nori and rice over the filling, applying gentle pressure to shape the roll.

5. Cut Into Bite-Sized Pieces

Once the roll is secured, transfer it to a cutting board. With a sharp, wet knife, slice the roll into bite-sized pieces. Wetting the knife prevents the rice from sticking and ensures clean cuts.

6. Plate Your Sushi

Finally, your sushi is ready to eat! Arrange the sushi pieces on a plate, taking care to showcase the vibrant colors and textures. Garnish with soy sauce, pickled ginger, and wasabi for an authentic sushi experience.

As you master the technique of how to roll sushi, feel free to explore different fillings, sauces, and presentations to create your signature rolls. With practice, you’ll not only savor the satisfaction of crafting your sushi but also delight in sharing this culinary art with others.

Enjoy a One-of-a-Kind Sushi Experience at Kobe Steakhouse

Still craving sushi, but don’t want to make it at home? Leave the sushi crafting to the experts and enjoy the delicious rolls at Kobe Steakhouse!

We invite you to experience the magic of our sushi firsthand. Whether you’re a seasoned sushi enthusiast or just beginning to discover the joys of this ancient culinary art, our chefs are dedicated to crafting an exceptional dining experience for you. Revel in the authentic flavors, meticulous preparation, and artful presentation that define our sushi offerings.

Book a reservation with us to indulge in a memorable dining experience where tradition meets innovation, or conveniently order online to enjoy the exquisite tastes of sushi in the comfort of your own home. Join us in celebrating the art of sushi at Kobe Japanese Steakhouse, where every roll tells a story, and every bite is a journey into the heart of Japanese culinary mastery.

When you think of Kobe beef, you probably associate it with some of the highest-quality meat on the market. You may have even heard a rumor that the cows are massaged and fed beer so that they can live a good life before becoming your dinner.

While that may not be 100% true, it’s a fun anecdote nonetheless. So, what really makes Kobe beef so special then?

Renowned for its exceptional quality and melt-in-your-mouth marbling, Kobe beef is a prized and highly sought-after Japanese delicacy, celebrated for its unparalleled tenderness and rich, buttery flavor. It is a delicacy and a staple of Japanese cuisine and culture.

Trust us, at Kobe Steakhouse, we know our beef. So, we’re going to discuss what makes this type of meat special and sought-after. Let’s dive right in!

Origins of Japanese Beef

The history of this beef traces back to Japan’s Hyogo Prefecture, particularly the city of Kobe. Its origins can be linked to the late 19th century when Japan underwent a period of rapid modernization and Westernization. Because of widely accepted Buddhist beliefs in ancient Japanese culture, many people didn’t eat beef before these Western ideas were introduced.

Cattle were initially brought to Japan as work animals for agricultural purposes, and it was the Tajima strain of Japanese Black cattle, raised in the Hyogo region, that eventually became the foundation for Kobe beef. Farmers in the area recognized the potential of these cattle for meat production and began to raise them with utmost care and attention.

This grew more after the end of World War II. Once the economy started to recover, beef became more of an occasional splurge for residents. As the economy grew, so did the Japanese population’s appetite for the contemporary delicacy.

The result was a breed that displayed remarkable marbling, exceptional tenderness, and a uniquely rich flavor profile, which was called Wagyu beef. Today, the production of genuine Wagyu beef is highly regulated and limited to a select number of cattle that meet strict criteria, ensuring the continuation of this extraordinary culinary legacy.

What is Wagyu Beef?

Wagyu beef is a term that has gained international acclaim for its exquisite quality and is often associated with Japanese beef. The name “Wagyu” translates to “Japanese cow” (Wa meaning Japanese, and Gyu meaning cow).

It is known for its distinct marbling, the fat-to-meat ratio. Typical Wagyu beef has a great deal more fat in their steaks which provides a buttery, melt-in-your-mouth experience to the meat. With all of this fat, Wagyu requires little to no extra ingredients to cook.

No oil. No seasoning. Just meat.

You cannot just make Wagyu out of any cow. There are criteria that need to be met. While Wagyu may just mean Japanese Beef, there are specific breeds of Japanese cattle that produce Wagyu. For example…

• Japanese Black
• Japanese Brown
• Japanese Polled
• Japanese Shorthorn

Each of these breeds brings its own diverse characteristics to the cut of beef, elevating it above other regular cuts.

Raising Wagyu Cattle

Raising Wagyu cattle is an intricate and meticulous process that places great emphasis on the well-being and development of the cattle. Wagyu cattle are bred in controlled environments that prioritize their comfort, diet, and overall health.

These cattle are typically raised in a stress-free environment, with ample space to roam, minimizing muscle strain and encouraging the desirable marbling of their meat. Feeding plays a crucial role in producing the signature marbled texture, and it often involves a balanced diet that may include high-quality grains and natural grasses, promoting gradual weight gain and rich fat deposition.

The close attention to their care results in Wagyu cattle that are not only well-marbled but also exhibit a calm disposition, which is believed to further enhance the quality of their meat.

Kobe Beef vs Wagyu Beef

Have you ever heard the adage, “All thumbs are fingers, but not all fingers are thumbs?” The same idea could be applied to Kobe and Wagyu beef.

All Kobe beef is Wagyu beef, but not all Wagyu beef is Kobe beef. Make sense?

Wagyu refers to a broader category, encompassing several Japanese cattle breeds, including those raised in the Kobe region. Kobe beef, on the other hand, is a specific subset of Wagyu, hailing exclusively from the Hyogo Prefecture, particularly the city of Kobe.

Kobe beef typically costs between $200 and $500 per pound, whereas Wagyu beef is priced in the range of $50 to $150 per pound.

What is Kobe Beef?

So, what makes it so special compared to other types of beef?

Kobe beef is very distinct and is considered to be the highest quality beef Japanese cattle can produce. It is not just another piece of beef you can buy at the supermarket. Now, we will discuss the factors that set it apart from other, lesser cuts.

The Caviar of Beef

Kobe beef is actually called the caviar of beef because of how rare it is to actually come by. Similar to how caviar is a symbol of refinement in the world of gourmet cuisine, Kobe beef is celebrated for its exceptional texture and flavor, making it a rare and treasured indulgence for those who appreciate the finest in culinary experiences.

As we’ve referenced earlier, authentic Kobe beef is sourced from Kobe, Japan. If the cows are not from there, it is not true Kobe beef. Its status as a luxury delicacy is attributed to the meticulous and stringent standards applied to its production, including the lineage of the cattle, their diet, and their living conditions.

Flavor Distinctions

Kobe beef boasts a distinct and captivating flavor profile that sets it apart from other types of beef. Its hallmark is an exquisite marbling of intramuscular fat, which contributes to its exceptional tenderness and a rich, buttery texture.

Its flavor is best described as sweet and lean. The sweetness of the meat comes from the caramelization and dissolving of the fat in the meat. Kobe beef is known for having oleic acids which will affect its taste depending on the levels. The higher the content of oleic acids, the more buttery the taste.

Seasoning Kobe beef before cooking is completely acceptable. In Japan, it is typically served with accompanying salt and soy sauce. When preparing Kobe beef, it is recommended to use a combination of salt, pepper, or a mild steak seasoning. However, caution should be exercised to avoid overwhelming the meat with excessive seasoning. The key is to let the meat’s natural flavor shine, making it the focal point of the culinary experience.

Marbling and Texture

Marbling is the most important part of proper Kobe beef. Shimofuri fat marbling is the term used by the official graders for deciding if a cut of beef is Kobe Beef.

While many look at “fat” on a steak as the inedible part of the steak, it’s key to the cooking process. Where there is fat, there is flavor. This marbling of fat dissolves at a low temperature, meaning the beef needs to be cooked carefully so as not to burn the meat. It is precisely this marbling that elevates the steak to its renowned status.

Quality Standards

Starting with the cattle, Kobe beef is strictly a product of Japanese Black cows, specifically, the Tajima strain of Japanese Black Cattle. These cows must also be raised in the Hyogo Prefecture region of Japan under very strict protocols.

Some speculate the cows are even massaged to tenderize the meat and fed beer to increase the fat content. This information is false as it falls outside of the protocols that need to be met.

Once the beef is slaughtered, it is examined and given a grade based on a few factors:

• High Percentage of Marbling
• Graded A4 or A5
• Purebred Lineage
• Only Fed Grasses and Grains
• Weight of 470 kg (1036 lbs) or less

Try Kobe & Wagyu Beef At Kobe Japanese Steakhouse

In the world of culinary excellence, Kobe and Wagyu beef stand as shining examples of unparalleled quality and flavor, celebrated by gourmets worldwide. Their legendary marbling, exquisite tenderness, and unforgettable taste have made it the epitome of luxury dining.

Here at Kobe Japanese Steakhouse, we live up to our name by creating a unique and delicious experience in each of our restaurants. Whether you’re a connoisseur of the finer things in life or simply an enthusiast of exquisite cuisine, our establishment offers a unique opportunity to embark on a culinary journey.

Craving some of these mouthwatering meats? Come in and try our Wagyu or Kobe beef for yourself or order online today!

The Japanese diet is based on the principle of health and longevity. Japanese food is not only tasteful and mouth-watering but also offers various health benefits. Japanese food traditionally consists of unprocessed foods, refined sugar or foods, and high amounts of grains and vegetables. Here are some of the many health benefits of enjoying Japanese food:

1. A REDUCED RISK OF CERTAIN CANCERS

Japan has had an extremely low risk for hormone-dependent cancers such as breast and prostate cancers. This is attributed to the high consumption of vegetables, fruits, healthy fats, high-fiber foods, and overall lower calorie intake.

2. LARGE VARIETY OF FRUITS & VEGETABLES

The Japanese diet consists of a wide range of vegetables, which contains essential minerals to support overall nutrition. For example, seaweed is highly nutritious, including large amounts of iodine that can help your body preserve a healthy thyroid. Also, high amounts of fruit are consumed for breakfast and dessert, which has high amounts of fiber and water content.

3. LOWER CHANCE OF HEART PROBLEMS

As a nation, Japan has one of the lowest rates for the development of heart disease in the world and even more compared to developed countries. The reasoning behind these low instances of heart diseases is that the Japanese diet is filled with foods that help improve heart health.

Furthermore, Japanese food lacks ingredients in their diet which promotes poor cardiac health like high levels of saturated fats, modified carbohydrates from processed foods, and lower levels of sugar consumption. Soy is commonly in many Japanese dishes, and it is known to decrease the risk of heart attacks, as well as, regulate blood pressure. The Japanese use soy as an alternative to red meat, which can be very high in saturated fats.

4. HEALTHY TEAS

Japanese restaurants usually include green tea with their meals, which have numerous health benefits. Green tea is known to help regulate blood pressure, lower blood sugar, boost the immune system, lower cholesterol, and slow down the aging process. It also contains half the amount of caffeine that coffee does, and helps breaks down oils in your digestive system. Green tea also helps create a relaxed and focused mental state of mind due to it being rich in antioxidants.

5. PLENTY OF PROTEIN

The Japanese culture understands that eating high-quality sources of protein helps promote a healthier lifestyle. Many of the dishes in Japanese food are full of protein, which is incredibly beneficial to your body. Fish, chicken, and even tofu are some of the most common staples in Japanese food. Kobe beef provides a rich source of protein and essential nutrients, including iron, zinc, and vitamin B12. When you eat a lot of protein, you create stronger building blocks for your bones, your muscles, your cartilage, your skin, and even your blood. Protein also provides large amounts of iron, which keeps your blood oxygenated, so it continues to flow through your body as efficiently as possible.

In addition, the Japanese diet uses a lot of fish instead of red meats because it lowers the risks of heart attacks. By consuming more fish, you’re also gaining a great source of omega 3 fatty acids and brain-boosting nutrients.

6. HEALTHY OPTIONS

Teppanyaki, which is also part of the Japanese diet, is another great option for healthier eating. Even though teppanyaki is fried, it’s incredibly healthy. One of the benefits of choosing this style of cooking is the food preparation. Compared to others where everything is deep fried, teppanyaki doesn’t deep fry any of their foods. Instead, items are cooked in a conservative amount of cottonseed oil on a flat-top grill. With options like fish and veggies, you can easily eat knowing you’re putting the right foods into your body.

When dining out, you have probably noticed a plethora of similar sounding ingredients in some of your favorite dishes. In the case of hard shell crab, soft shell crab and krab, this is often confusing. In Japanese cuisine, they are all used in similar dishes, so what are the differences? Here we’ll give you a little information to help you navigate the menu next time you dine with us.

HARD SHELL AND SOFT SHELL CRAB

Though called by different names, both soft shell and hard shell crab both come from the same type of crab. These crustaceans, usually blue crabs, go through a molting period when they mature. This means that they have grown too large for their shells and need to remove them before they can grow a new, larger shell to accommodate their size.

This process begins with the crab absorbing water until it swells large enough to break open its current shell and climb out. Once the crab has picked its way free from the old shell, it can begin growing a new shell. A few days will pass before a new hard shell has finished growing to cover the exposed soft body of the crab. During this short window, the crab is harvested quickly and can be prepared in a variety of different ways.

While both soft and hard shell crab have a bright, salty sweet flavor, the textures are quite different. The texture of a soft shell crab is unique. Normally deep fried, a light crunch gives way to the buttery soft meat inside. Though not quite as delicate in texture, the hard shell crab has a slightly more robust flavor hidden inside the tough exterior.

For a soft shell crab experience you will not forget, take a look at our Spider Roll. A deep fried soft shell crab and crab cake are combined with cucumber, avocado, masago and mayo rolled together with diced mango, eel sauce and sesame seeds inside a sheet of crisp nori.

WHAT IS KRAB AND WHY IS IT USED?

Despite the name, krab is normally not made with any real crab, though some companies do use real crab along with the other ingredients. Called surimi, imitation crab or krab, this imitation meat is normally made of three basic ingredients. White fish, starch and spices are ground together to create a paste which can then be shaped into leg-like pieces and colored to resemble crab. Common in Japanese cuisine, this imitation seafood is used in many dishes all over the world.

Created in Japan as a cost effective replacement for shellfish in the 1970’s, surimi gained global popularity. Not only is it cheap and easy to manufacture, but surimi has a longer shelf life than standard shellfish and is easier to acquire all year. A decade later, surimi surfaced in the United States as imitation crab or Krab in sushi and seafood restaurants where it became a favorite. Today, imitation crab is still widely popular both in seafood dishes and as a shellfish alternative.

For those who would like to try imitation crab today, might we suggest our Rainbow Roll. Imitation crab, cucumber and avocado are rolled together inside nori and topped with tuna, salmon, white fish, avocado, mosago, lemon drops and sesame seeds.

For those who suffer from shellfish or other food allergies, please talk to your chef and server. While we cannot guarantee to completely eliminate all allergens, we will do everything we can to ensure your protection, including preparing your meal in our back kitchen.

As the leading Japanese Steakhouse in Central Florida, we are now in 11 locations from Orlando to Tampa, and our reputation is built on serving delicious Japanese cuisine, and doing it with flair!

Though we are pleased to cook specialized orders in the kitchen, including gluten-free meals, our specially trained chefs are proud to prepare the dishes for your entire party on an authentic Japanese grill as a part of your dining experience at the table.

Each table seats up to 10 people, and you will see your dinner prepared right in front of you after you have selected from our extensive menu. Our talented chefs enjoy preparing your dinners for you and your party in a stir-fry style that is naturally delicious in authentic Japanese style.

Japanese cuisine is one of the healthiest in the world. We offer the freshest of fish for sushi and the main dishes, precision-cut steaks, and super-fresh vegetables including fresh carrots, broccoli, mushrooms, seaweed, and more. Since all are natural, all are loaded with plenty of nutrients, but seaweed offers an especially high content of minerals and micro-nutrients, such as iodine and iron.

NUTRITIONAL BENEFITS OF SEAWEED

A favorite ingredient in Japanese cooking is seaweed. There are hundreds of variations of sea plants in the ocean, and they all are referred to as seaweed. The large majority of edible seaweed is harvested from Asian coastlines, not in the West. In most cases, seaweed is even more nutrient dense than land vegetables.

Asian cultures have known the value of seaweed for thousands of years, and they have known the incredible benefits that come from a diet that includes seaweed. Most seaweed is good to eat and has been found to be surprisingly high in antioxidants and minerals, such as calcium, iron, magnesium, manganese, iron, and iodine. Of all the fresh vegetables we serve, seaweed is the most abundant in nutrients, and the common types of edible seaweed have 3 to 50 times the amount of iodine. This mineral is severely lacking in land vegetables.

Iodine and iron are two nutrients that are not easily found in Western foods, but they are extremely essential for optimal thyroid function. The thyroid must function properly as it regulates hormones throughout the body. It is essential, but you can ensure you are getting the proper amount simply by eating seaweed several times a month. Enjoy having sushi rolls after work or inviting friends to have a fresh, authentic Japanese dinner prepared tableside.

In popular dishes like sushi, the type of seaweed that is typically used is called Nori, and Nori is used in the edible wrapping for sushi rolls. We also use seaweed in other ways, too. Seaweed salad is a light, but very popular salad dish served with a very tasty, light dressing, and we add seaweed to some of the main dishes because it provides such a nice texture and taste.

Another fantastic benefit of seaweed is that it has high antioxidant properties as well as significant anti-inflammatory capacities. Seaweed is loaded with phycocyanins, carotenoids, and other various bioactive compounds. In common language, seaweed invigorates the immune system to perform at its best, which gives you more energy. Seaweed is one of the most distinctive ingredients which makes Asian cuisine so unique and delightful to eat. It is one of the most beneficial, and now you know one of our traditional secrets to delicious Japanese dishes.

So, to feel your best, have Japanese cuisine often! We find it is a delicious and nutritious way to enjoy a fresh, fabulous meal with extra natural and nutritional benefits.