# Kobe Beef Steak ｜ Our Regional Cuisines

**Cuisine Name**: Kobe Beef Steak

**Region**: Our Regional Cuisines

## Main Lore Areas
Kobe

## Main Ingredients Used
Kobe beef

## History, Origin, and Related Events
‘Kobe Beef Steak’, grilled beef on an iron plate flavored with salt and pepper and served with steak sauce or mustard, is famous overseas, too. Actually, however, there is no breed called ‘Kobe beef’. Kobe beef is actually ‘Tajima Ushi’, grown in Tajima Area in Hyogo Prefecture. We designate ‘Tajima Ushi’ beef as ‘Kobe Beef’ when ‘Tajima Ushi’ grown in Hyogo Prefecture was slaughtered at slaughtering centers in the prefecture and meets the strict standards. ‘Tajima Ushi’ was originally used for agricultural purposes in Tajima area, facing the Japan Sea. It became well-known as ‘Kobe Beef’ because Yokohama Port opened in 1859. Beef was originally imported for foreign visitors to Japan, but 30~40 of ‘Tajima Ushi’ was sold per one foreign ship at Kobe Port and sent to Yokohama Port as it wasn’t enough. ‘Tajima Ushi’ got favorable reputation among foreigners, then it became widespread as ‘Kobe Beef’. After Kobe Port was open, habit of eating beef started prevailing. In addition, there were many farms build in Yabu-gun Ueno-mura and Shitsumi-gun Ohzasa-mura to increase breeding the beef, and Toyooka City and Hyogo Prefecture supported it.

## Opportunities and Times of Eating Habits
This is not a daily dish at home, but served as a special dish at restaurants.

## How to Eat
Put beef tallow on an iron plate or pan. Fry garlic, then place beef. Season with salt and pepper and grill it. Enjoy the steak with sauce or mustard.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)In 2015, ‘Kobe Beef’ and ‘Tajima Ushi’ were registered to ‘GI System’, which protects local products and food as an intellectual property. In addition, ‘Kobe Beef Gallery’ was open in 2019 to promote Kobe Beef.

## Ingredients
- Kobe beef sirloin: 200g
- Salt: As needed
- Pepper: As needed
- Mushrooms: As needed
- Spinach: As needed
- Onion: As needed
- Carrot: As needed
- Butter: As needed
- [A] Sesame oil: 1／2 tsp.
- [A] Canola oil: 1／2 tsp.
- [To taste] Garlic chips: As needed
- [To taste] ‘Ponzu’ (mixed with citrus juice and soy sauce), green onion: As needed
- [To taste] Garlic sauce: As needed

## Recipe
1. 1. Cut off fat from the beef. Sprinkle salt and pepper on the both side of beef thoroughly for seasoning. Fry mushrooms and spinach with butter. Slice onions and soak them. Cut carrots into bite-size, then boil.
2. 2. Put the ingredient [A], then grill the fat from 1 with weak-middle heat. Place the beef onto the melted fat, then grill both side with weak-middle heat.
3. 3. Grill the side of meat.
4. 4. Cut the meat, then serve it with vegetables prepared in 1. Add garlic chips, ‘Ponzu’, salt, green onion, garlic sauce for flavor if you like.

## Provider Information
provider : ‘Gyu-an’

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