What is Kobe Beef?
Kobe beef comes from Tajima-gyu cows born in Hyogo Prefecture, who have an unbroken pureblood lineage that dates back to the Edo period in 1615. It is said to be the highest quality of beef available in the world, and as such it is prohibitively expensive and importation from Japan is virtually impossible. Gourmet chefs prize Kobe beef for its tenderness, flavor, and amount of intramuscular fat, called 'marbling.' Heavy marbling causes the meat to literally melt in your mouth. Some cuts of Kobe beef score a quality rating that is above even the highest value that exists in the U.S. - USDA Prime. Although many restaurants have meat that they advertise as "Kobe beef", these are only imitation products, as up until 2012 no Kobe beef was allowed to be imported from Japan at all. Today, only one location in the entire U.S., the Wynn Resort in Las Vegas, is certified by the Kobe Beef Council and sells genuine Kobe beef in its restaurants.
Guest chef John Howie of Bellevue will demonstrate the differences between cooking steak in the American and Japanese style.
"Celebrate Washoku' Dream Chef
Tatsu Nishino, Seattle top rated Japanese restaurant owner produces "Nishino style bento box" (side dishes go with pure Kobe Beef steak)
Local Legend, Shiro Kashiba will be on hand making "Kobe Beef sushi"
2013 Kobe Jazz Queen Vocal Contest winner Leah Natale will perform.
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