Coming back from a two-week trip from Japan in the Kansai (specifically Osaka) area, I wanted to record my first Kobe beef meal experience!
Of our two weeks in Osaka, amongst other day-trips to different cities, we knew that one of the cities we wanted to visit was Kobe and enjoy a world renowned food item that derived its name from the city, Kobe beef. The trip to Kobe takes about 40-50 minutes by train from Osaka (I stayed around the Namba area).
A little background info:
What is Kobe beef?
Contrary to popular/conventional belief, Kobe beef is not meat from Kobe, the city. The term 'Kobe beef' in Canada/US is a term that is promoted without adhering to the Japanese's strict standards of grading the beef, since Canada/US do not acknowledge the same trademarks.
In Japan, 'Kobe beef', is a type of wagyu (any cattle that is raised in Japan), specifically Tajima cattle, raised in the Hyogo prefecture, Japan. The Tajima cuts must pass certain yield and quality specifications such as BMS (Beef Marbling Standard), quality of fat and meat colour and brightness in order to be classified as Kobe beef.
The restaurant I went to was Bifteck Kawamura (ビフテキ), which is only a 5 minute walk away from the Kobe Sannomiya Station. Originally, we had wanted to try their other branch, Bifteck Kawamura Sannomiya Flagship Branch, but they were closed on the day we went (Monday). Thankfully, they had left a sign on their front door directing customers to another branch closeby, Bifteck Kawamura Sannomiya Branch which was only a 3 minute walk away.
After much procrastination, I have finally set out to grow my own SCOBY in hopes to brew some kombucha at home.
First, a little background information:
What is Kombucha?
Kombucha is a fermented tea that is usually a bit sweet, tangy and fizzy. Due to the fermentation process, kombucha is packed with probiotics that promotes a healthy intestinal system. Depending on the type of tea used, kombucha can be packed with other vitamins and minerals as well. There is a small percentage of alcohol produced as a result of the fermentation process, but it is usually a minuscule amount (less than 1%).
To produce kombucha, you will need to ferment either black or green tea with something that is called a 'SCOBY'. SCOBY is actually the acronym for Symbiotic Culture Of Bacteria and Yeast.
How do you grow your own SCOBY?
You can actually purchase your own SCOBY through online shops, or if a friend is making their own batch, you can kindly ask them to provide you with a piece of theirs from their Mother SCOBY. Another option is to grow your own from a bottle of store-bought kombucha.
Here lies instructions and pictures of part one of my first kombucha brewing adventure: growing my own SCOBY.
Welcome to Simple Meals! My name is Celine.