Re:The Building Blocks of Japanese Cuisine
by wdewind on Friday September 23, 2016 @12:37AM
(#12562348)
> What about Hida? Not as well known in the US but many believe it's better than Kobe beef.
I've had Hida and a few others as well, and found them all to be basically the same. Extremely negligible differences that are similar in magnitude to different servings of the same style of beef.
> Japanese style beef is just different than the types found abroad. Every piece of Japanese raised beef I see in the supermarket here is beautifully marbled with fat and extremely rich in flavor. High quality Australian and American beef are also imported but are used for different purposes and lack the white flecks of fat.
Totally agree, I would never want a full Kobe steak! Way too rich. But for a few bites it is quite good. But still does not beat a good NY strip in my opinion.
Re:The Building Blocks of Japanese Cuisine
by mattnumbe on Friday September 23, 2016 @03:23AM
(#12562904)
To me it's like comparing bacon to pork chops. I like them both in different situations, but there's no reason to compare them.
Re:The Building Blocks of Japanese Cuisine
by wdewind on Friday September 23, 2016 @11:12AM
(#12565193)
Yeah I think that's totally right, and in that case my argument is Japan has great "bacon" but pretty lousy "pork chops" :)
Re:The Building Blocks of Japanese Cuisine
by themaninthedark on Friday September 23, 2016 @12:20AM
(#12562283)
Matsuza is still considered the best I think
What about Hida? Not as well known in the US but many believe it's better than Kobe beef.
Japanese style beef is just different than the types found abroad. Every piece of Japanese raised beef I see in the supermarket here is beautifully marbled with fat and extremely rich in flavor. High quality Australian and American beef are also imported but are used for different purposes and lack the white flecks of fat.