En­voy or­gan­ises Kobe beef tast­ing ses­sion

The Ja­panese Am­bas­sador or­gan­ises a rare Kobe beef tast­ing ses­sion to in­tro­duce the world fa­mous beef to Oman

Muscat Daily - - FRONT PAGE -

As a gourmet del­i­cacy, wagyu beef (ob­tained from spe­cially reared beef cat­tle in Ja­pan) is one of the most ex­pen­sive meats in the world. It’s al­most like eat­ing a piece of sil­ver, re­marks the Ja­panese Am­bas­sador to Oman, H E Mit­sugu Saito.

The most pop­u­lar wagyu is the Kobe beef, named af­ter the Ja­panese town of Kobe from where this meat first gained in­ter­na­tional pop­u­lar­ity. Kobe beef is a rare prod­uct of Ja­pan, ob­tained from a spe­cial breed of Ta­jimagyu cat­tle.

In 1869 Kobe town opened its doors to for­eign trade as an in­ter­na­tional port. With many for­eign­ers ar­riv­ing and set­tling there, Kobe soon be­came a cos­mopoli­tan town, an im­por­tant cross­roads of Ja­panese and for- eign cul­ture.

At this time the Ja­panese were not ac­cus­tomed to eat­ing meat.

How­ever, this was about to change with Kobe beef be­ing eaten by an English­man for the very first time.

Since then the rep­u­ta­tion of Kobe beef crossed seas and be­came a fa­mil­iar name in gourmet del­i­cacy.

This was the first time that a Kobe beef tast­ing ses­sion was hosted at the res­i­dence of the Ja­panese am­bas­sador, who wanted to take the op­por­tu­nity to in­tro­duce one of Ja­pan’s ‘ pre­cious com­mod­ity’ to Oman.

“I am quite happy to or­gan­ise the Kobe beef tast­ing in Oman as this is one of the best beefs in Ja­pan and in the world,” said H E Saito.

Fur­ther ex­plain­ing the rar­ity of the beef he said, “Wagyu is be­com­ing very pop­u­lar the world over but most of it comes from Aus­tralia and not Ja­pan.

“In 2013, in Ja­pan 228,000 cows were slaugh­tered and among them only 4,679 were cer­ti­fied as Kobe beef. So even in Ja­pan, Kobe beef is a pre­cious com­mod­ity.”

Held in part­ner­ship with the Mid­dle East Fuji Khimji’s Co LLC, the tast­ing had on its menu Ja­panese del­i­ca­cies such as tataki, shabushabu ( with thinly sliced par­boiled beef in hot soup) and the Omani shuwa made with Kobe beef, among other items.

(Mus­cat Daily)

Thin slices of beef are laid out to be par­boiled in hot soup for the shabushabu Par­boiled beef is then served with hot soup, veg­eta­bles and go­madare (se­same sauce)

Tataki is an ap­pe­tiser made of lightly roasted beef and ponzu sauce

Omani shuwa pre­pared with Kobe beef

H E Mit­sugu Saito

Newspapers in English

Newspapers from Oman

© PressReader. All rights reserved.