How Kobe Beef became the Wagyu to rule them all

In this one we visit Kobe city and investigate Kobe Beef. Thanks to the Kobe Tourism Bureau for sponsoring this video!

Editor: Bobby from @Q2Japan and Greg
Camera: Akko and Greg

Sources:
- Getty Images

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[AnnaDamm]

I had A5 Kobe beef teppanyaki style on a day trip to Kobe some years ago. And it was absolutely incomparable to any steak I have had before or after. Absolutely worth every Yen spent, really really delicous. My boyfriend did only eat the 150g of steak that day, nothing else, because he was so blown away..

[madmommy]

When we lived in Kansas we would buy a 1/4 side of beef from a close family friend. We could see where the small herd of cattle grazed and lived. While it was not Kobe, it was some of the best steak we’ve ever had. That farmer you interviewed understood that tasty beef comes from well-treated cattle.

[Hidy_Ho]

Happy Birthday to Akko-san. Having more of her presence in the video was a great idea. I think she would be a great person to "hang with" ... go out to Omasaki and throw down a few drinks!!!

[foodtravellife]

Akko is living her best life!! I'd love to hear more about how she got involved in helping you etc what a great brother and sister in law connection happy birthday

[JumpingLights]

Please consider making a video series about the Japanese denim industry next ! Japanese denim is considered the best in the world and highly regarded. You can start from the beginning on how the cotton is being grown and produced all the way to the master craftsmen putting the finishing touches on some of the worlds best jeans!

[greenyonder]

Akko is so genuinely expressive she doesn't need words to show how much she's enjoying each bite. Happy birthday to her!

[kiomopo]

Happy Birthday Akko, you don't look a day over 21!

[brucehutcheson]

I live in the North East Coast of Scotland, and the famous beef breed in this area and across the whole of the UK is Aberdeen Angus. You really can tell when you are eating this. It is a wonderful taste.

[Arnold_X]

This channel is a master class in epic documentary filmmaking

[sophiaisabelle]

We appreciate how well you've articulated your own insights. You'll always have our support no matter what.

[LionOfJudah]

I'm lucky enough to live in a major beef-producing region of Japan, Saga prefecture. Saga Beef and nearby Miyazaki Beef are both among the best in Japan. It's not rare to find ultra-high-quality Kuroge Wagyu at butcher shops and supermarkets here for a fraction of the cost you'd pay at a yakiniku restaurant, and they often discount meat in the evening despite it being perfectly fine. If I'm lucky, I can have a 200g Wagyu steak for dinner at home for around $7, and I also love cooking eggplant in the leftover fat.

[meean]

17:44 I really enjoy your diverse range of work.
The pace, content, camera work and editing is great.
Thank you.

[tincans]

Thank you for explaining what kobe is in a very simple way. My grandfather raised beef cattle, and I find it very interesting. Thank you for sharing!

[nico]

I ate Kobe beef A5 in Kobe, at Mouriya Sannomiya, I think its the same chain restaurant. Its the most amazing and delicious steak I have ever eaten in my life. Just wow!

[HarbindBrar]

Thank you for sharing this! Definitely a good intro to the world of Kobe Beef. I appreciate the historical background and the inside look into the farm to table process.

[dryroasted]

The thing about eating wagyu in sukiyaki or shabu-shabu is it ends up cooked well-done, whereas teppanyaki is cooked to the desire of the diner, usually rare or medium rare. The meat still retains most of its flavor.

[katkaat]

that looked so delicious. I ate it earlier last year and it's the best thing I've ever eaten ㅠㅠ
I want to try that shabu shabu you showed, and that moyashi side dish too!

[whengtv]

This channel is a master class in epic documentart film making

[__aceofspades]

Happy Birthday Akko
(i know this probably was filmed long ago)

[The_Modeling_Underdog]

That's some regal meat, right there. No yellowish fat intrusions, no globular look. Outstanding. Feedlot meat turned the quality well below average here in Argentina. Free-pasturing was so much better back in the day but profit and turnaround very much killed it. You can still get some quality cuts here but mate, they're expensive.

As always, you're my favourite content creator about Japan along Chris Broad. Your contents complement nicely.