Last year, thanks to our friend Yoshiko, we had the opportunity to enjoy our first Kobe beef (check previous post) "experience" in Osaka. On our most recent trip to Japan, we had the opportunity to taste Hida's variety in Takayama, Gifu prefecture, which is also famous for its beef. There, steers are raised in the meadows of the Hida plateau for more than 14 months. As with the product from Kobe, Hida beef is known for its fatty tissue and rich flavor (although from our limited experience, it isn't quite as rich or buttery as its Kobe counterpart).
In Takayama, we went to a small izakaya, and ordered Hida beef sashimi. The ultra-thin slices of fat-marbled raw beef were served with both salt and soy sauce for dipping. Tender and very fatty, the taste was not unlike chu toro, medium fatty tuna.
The following day, just before leaving Takayama, we came upon a shop selling Hida beef sushi. How could we not try it?! Each piece consisted of a slice of beef cooked briefy with a blowtorch and carefully placed onto sushi rice. It was a simple yet unbelievably delicious treat..the buttery fat perfectly mingling with the vinegar flavored sushi rice.
In Takayama, we went to a small izakaya, and ordered Hida beef sashimi. The ultra-thin slices of fat-marbled raw beef were served with both salt and soy sauce for dipping. Tender and very fatty, the taste was not unlike chu toro, medium fatty tuna.
The following day, just before leaving Takayama, we came upon a shop selling Hida beef sushi. How could we not try it?! Each piece consisted of a slice of beef cooked briefy with a blowtorch and carefully placed onto sushi rice. It was a simple yet unbelievably delicious treat..the buttery fat perfectly mingling with the vinegar flavored sushi rice.
Needless to say (but we will anyway), Takayama left a great taste in our mouths!
2 comments:
So which was better - Kobe or Hida?
I remember that both were very good. Kobe was a little more creamy texture and more fatty. Depend on how you eat and cook, you can enjoy both!
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