When it comes to Wagyu (Japanese Beef), the first thing that pops into your mind is the notoriously famous Kobe Beef. But what if I told you there was another, juicier kind of beef to rival Kobe’s undisputed reputation?
For more information, please visit Fresh Houba Leaves For Sushi Product.
Hida Beef is the Gifu Prefecture’s answer to deliciously juicy, mouth watering beef. But you might be wondering, how does Hida and it’s internationally famous cousin, Kobe beef, differ?
Hida beef originates from the mountainous north of the Gifu Prefecture in central Japan. To give Hida beef its signature taste, black haired Japanese cattle are fattened by an accredited producer for at least 14 months. To be called “Hida Beef” the beef must receive a quality grade of 3, 4 or 5 from the Japan Meat Grading Association. This, combined with the clean spring water from the central Japanese alps contributes to the quality of Hida Beef.
Contact us to discuss your requirements of Green Bamboo Leaves For Sushi Food. Our experienced sales team can help you identify the options that best suit your needs.
As a result, Hida beef has a larger amount of shimofuri (fat marbling) than Kobe beef, making it juicer and more tender, providing a true melt-in-mouth delight for your taste buds. In contrast, Kobe beef aims for a balance between akami (red leaner meat) and Shimofuri (fat marbling).
There are many ways to enjoy hida beef in Takayama but the two most popular are Yakiniku (Japanese BBQ) and as Hida Beef Nigiri.
“Went there again recently, and I must say it was a vast improvement. The service was much better, and they got the vent system working properly as it was a pleasure to eat there. I…” more
If you are looking for more details, kindly visit wholesale sushi leaves for United States.