Name: 神戸牛を初めて食べてみた｜A5国産和牛 (I Tried Kobe Beef for the First Time | A5 Japanese Wagyu)
Uploaded: 2021-01-14T09:56:22.000Z
Duration: 10 min 11 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

様態の副詞

I have to say, if I was on death row and I had to decide one meal, this meal that we just had would probably be it

Good afternoon guys, welcome back to Journey Across Japan; Never-ending adventure of... Wander

Today we're in the vibrant port town of Kobe (神戸市), before I get back on my bike and carry on cycling across Japan to Kagoshima (鹿児島市)

We thought we'd come here, hang out and enjoy some rather delicious food

Which you could probably know what it is, because you've seen the title of the video but joining me as we eat this delicious food

Is my third guest of the trip and it's his last day joining us is Pete Donaldson

Hello, everyone, welcome to the part of Kobe (神戸市) opened to foreign visitors and foreign trade in 1858

Is that how you get all your knowledge? Off the walls of Starbucks

So Pete and I do a podcast, the Abroad In Japan Podcast, it's the original name

Subscribe, this is great, it is in the link below

And back in March, Pete was interviewing Bryan Cranston on his radio show and I said to Pete; 'If you can get Bryan Cranston

to shout out the Abroad In Japan Podcast, I will literally buy you Kobe beef very expensive meal

I didn't think it was gonna happen but he pulled it off look

Hi, I am Bryan Cranston and you're listening to Abroad In Japan

And now we've got to do it, now I've actually gotta get him Kobe beef, so it's about 4 pm, we're about to drop into a restaurant

We're about to eat the most decadent juiciest beef in the whole world

You said I was the juiciest beef in the whole wide world

The moment you set foot in a teppanyaki grill restaurant serving Kobe beef

You're struck by the rich, sweet scent of the marbled fat streaking through the meat

That makes wagyu so iconic, whilst Wagyu simply means Japanese beef, within Japan, many regions have their own cuts

Such as Matsusakagyu, which is typically the most expensive and Miyazakigyu, which has won the most awards domestically in recent years

But it's Kobe beef that remains the most famous internationally, often confused with the word Wagyu itself

All Kobe beef is sourced from Tajima cattle, born raised and slaughtered in Hyōgo Prefecture (兵庫県) of which there are only a few thousand

And even then, only the finest cuts are graded and sold as A5 Kobe beef

Just asked how much that piece of meat would cost and he says; 'Basically same as a car'

You can probably run a car on the oil that's in there, to be fair

I love how quietly you're talking, as if we're in a library

I'm giving the beef the respect it deserves

Good beef deserves whispering, it's like a library of me

A5 is the highest rank of Wagyu beef, you often see A5 wagyu beef right, wherever you go

So it's not the size of it, like printer paper?

It's not like printer paper no, it's better than printer paper, to be A5, the beef is ranked on four criteria

There's the marveling intensity, so how much fat is streaking throughout beef?

The color of the fat as well, the color of the muscle tissue itself

Aka the meat, the little bit of meat that's in between the fat and the shape of the muscle

I definitely didn't read that off my phone

When cooking Kobe beef, some of the fat is trimmed and used to lubricate the grill

So no butter or oils necessary, which could intrude on the pure flavor of the beef

The aim is to sear the steak, just warming and melting the fats within

But not truly cooking them, a delicate process given the low melting point of the fat at just 26 degrees Celsius

In fact, if you cut off a slice of the fat and touch it, you can feel it start to melt, with the texture more reminiscent of ice cream

And periodically rested for typically twice the length of time that it's been cooked, giving it the perfect medium to rare finish

Watching this culinary art form unfold before you is tantamount to torture, but the reward is certainly worth the wait

I think the chef must have the weakest hands in the entirety of the cheffing world, yeah, cause if you don't need to

Yeah, 'cause you don't need to cut that using any kind of pressure on

You could talk that meat apart, that's how soft it looks, there's no pressure there, it's wonderful

There's a variety of ways you can enjoy the beef

There's salt, there's pepper and mustard and soy sauce and there's ponzu (ポン酢) which is like soy sauce with vinegar

They recommend that you have to beef with salt, so you just dab into the salt

And it's actually quite a thick chunk of beef, surprisingly thick

Oh my god, the moment you put it in your mouth, you can feel your tongue saliva

You can feel your whole mouth erupted, the moment this goes on your tongue

If you don't like watching TV programs, where like fat westerners eat like amazing food and go; 'O, it's heaven'

But I think I may have gone blind, 'cause that's how good this is

A sort of spice goes straight through, even if you just flavour it slightly with a bit of salt, maybe a little bit of mustard

It's incredible, thanks, Chris and thanks, Bryan Cranston

Thing with wagyu, thing with kobe beef is for 250 grams

It's kind of just the perfect amount, because it is very buttery, it's very rich

I think if you have more, it might be a little bit overwhelming on your stomach

Yeah, you'd be slamming antacid until next Tuesday to be honest

Slamming antacids, another potential name for your indie rock band

Another thing I really like about going out for steak, Teppanyaki

There's a sort of theatrical quality to it, I'm watching the chef cook the meal

He's half the fun of coming out for teppanyaki, it's half the fun of coming out for Wagyu beef so

I don't even want to eat my beef, because I just don't want it to end, you know unlike Call of Duty

You have your last hand grenade, I'm gonna hold it back, you want to keep it in reserved

That's how I feel about this beef, I don't want to use it, I want to look at it

I want to admire it, I want to know that I'm gonna eat it, but not eat it, I don't want it to end

Imagine if you're like minted, I presume like an emperor or something

You would be dead within a week, the cholesterol would be off the charts

Yeah, but at the mortuary everyone be like that looks like a happy corpse

Well Pete the heavenly dinner is almost over

It just kept coming, Chris, it was relentless, it was a beef assault, but it was just incredible some of the best food

I think I've ever eaten in my entire life

It also goes really well with red wine, doesn't it?

Yeah, that's classic beef stabilizer, a bit of red wine, a little bit tart, a little bit brackish

What are these other words I've never heard of brackish, what is brackish? Is that even a word?

I traveled with three guests on this trip so far, I've had

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神戸牛を初めて食べてみた｜A5国産和牛 (I Tried Kobe Beef for the First Time | A5 Japanese Wagyu)

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