Home Dine Out Japan Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan

 

Cosway Bread Maker Machine

This is a new bread maker that I bought some times ago. After the first unit of bread maker that I bought from Cosway, this is the 2nd unit that I bought from there. It is mom's birthday present. The new bread maker comes with more functions compare to the first one, and it can make bigger loaf. The additional functions that attract me are "bake cake", "make jam", "bake only". I am not sure how delicious the cake is if you bake with bread maker. Well, I will try it! The "bake only" function is good where you can let the machine prepare the dough at first, and then remove the dough from machine and roll it to small ball (add some filling too), then put back to the machine for "bake only", so you do not need to always make a "Gardenia" or "High 5" bread, and it does not required oven.

 

Instant Ramen Museum | Osaka, Japan

Instant Ramen Museum is located at Ikeda-shi, Osaka. You can experience making your own cup noodle here. If you would like to make noodle from sratch, here is the place for you too. Besides, the history of the chicken ramen development, which is the world’s first instant ramen, and the changes in many products over the years can be found here too. Entrance is free unless you want to buy cup noodle or attend the making noodle class. I visited this museum to make my cup noodle. After seeing through the ramen history and development process, I bought two empty cups from vending machine inside the museum, 300 yen per cup. Then I was arranged to sit at "art class corner" to draw and decorate my cup. After finished, I proceed to collect my ramen and choose the ingredients I like. You can choose 4 out of 10 ingredients. Then you can choose your soup base before proceed to final packing. It is fun to make your own cup noodle, I did not join the making noodle class as it is reservation at earlier time. Overall, it was a fun experience here and I will enjoy my cup noodle with Camus after return to Penang.

 

Joyoung Soy Milk Maker (九阳豆浆机) DJ14B-D06D

Humans always like to be smart. I am also a human, so always do thing smartly. With my first Smart oven, follow by Smart bread maker, Smart phone and ...Smart ME...***shy***, now I have another one with me, Smart soy milk maker! This so called Joyoung brand that we bought is China's popular brand and made in China. It can blend and cook soy bean. Not only soy milk, it can cook soup, porridge, ten grain rice, blend fruit juice and others. They have many different version of soy milk maker available, we choosed stainless steel one with model DJ14B-D06D. This unit came with easy clean function where you can press a "Easy Clean" button and it will help you clean up the machine.

 

Baked Durian Cheese Cake Recipe

"Is this a durian cheesecake? A piece of durian cheesecake in Continental bakery cost RM7++." My brother ask me this question when I pass him a durian crepe cake that I made few weeks ago. "Do you think durian can match with cheese cake? Not sure how will it tastes." A sentence made by Camus's mom when she ate the durian butter cake that I baked few weeks ago. With the questions and statements out from them, I have a strong believed that I must bake a durian cheese cake. To satisfy my baking desire and answer them with actual result. Due to last minutes decision of making this cake, I have no time to look into my own recipe book, hence I search the recipe from internet. I got it from Kitchen Corner, I have a confident that the recipe I get from this blogger will work well after read through her blog for quite sometimes. She is from Singapore and I found her blog during I surf for baking blog. Thanks Grace for the recipe. Ingredients:For the base:200g digestive biscuits100g butter, melted For the filling:500g cream cheese80g caster sugar220g durian flesh3 eggs (medium size, total about 160g)90ml milk1 tbsp + 1/4 tsp cornstarch Method:For the base:1.Stir all ingredients until combined.2.Press mixture into base. Set aside. For the filling:1.Beat cream cheese, sugar until smooth.2.Beat in durian.3.Beat in eggs, one at a time, beating well after each addition.4.Beat in milk and cornstarch until blended. 5.Steam baked at 150C for 30 minutes (I used smaller cake pan) or until light brown.6.Remove from the heat and leave to cool completely. Chill in fridge for 5 hours or overnight. I would say that the durian cheesecake tasted superb with creamy and smooth texture. I would strongly recommend this recipe to all of you. But due to I do not blend the durian, it effected the texture. I would suggest to blend the durian first if you prefer a very smooth texture of cake.
Kobe Beef Steak (神户牛肉)| Mouriya| Kobe, Japan PDF Print E-mail
Written by Administrator   
Sunday, 26 June 2011 22:50
AddThis Social Bookmark Button

KobeBeef_14What you think about when some one says "Kobe" in front of you? I think lot of people will think about "Kobe Beef" or "Kobe Cow". Kobe beef is recognized as most expensive high quality beef worldwide.

According to Wikipedia:

"Kobe beef refers to beef  from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. Kobe beef is renowned for its flavour, tenderness, and fatty well-marbled texture.

The Wagyu cattle that produce the highly prized meat were introduced into Japan in the second century as work animals, used in rice cultivation. As beef became more prominent in society, farmers began hiring workers to massage the animal's backside. The mountainous topography of the islands of Japan resulted in small regions of isolated breeding, yielding herds that developed and maintained qualities in their meat that differ significantly from all other breeds of cattle. Resulting herd isolation and the distinctive feeding techniques put in place because of the limited land availability have led to distinguishing features that make the meat both superior in marbling and in the ratios of unsaturated versus saturated fats. Kobe beef is often considered a delicacy."

According to Mouriya Restaurant:

"Tajima Cow is the ancestor of Kobe Cow. The name "Kobe Cow" does not mean species or category, but is the name of brand. Original Tajima Cows that have passed the standard, i.e. those raised by the registered cattle farmers in the list of the Kobe Meat Promotion Association, those slaughtered at the specified Meat Center in Hyogo Prefecture, and those that are ranked A and B, and the BMS value (numerical value that shows marble condition of the beef) is more than 6 are called Kobe Cow.

To start with, Tajima Cow used to live in the country of Tajima (presently northern part of Hyogo Prefecture) as shown by the name eating the wild grass that grew in abundance with clear water in the clear air. The meat of Tajima Cow has been originally good quality, and has become the wonderful brand through cattle farmers' zeal in raising them as the beef cow. Moreover, the obvious difference comparing to the brand cows in other prefectures is keeping blood line inside Hyogo Prefecture avoiding hybridizing with other ones. This system of maintaining the pure bloodline has been employed only by Hyogo Prefecture's cattle farmers in Japan. You might notice that Kobe Cow and Tajima Cow are basically small, so the beef is fine and not fatty, as well as the relish and flavor are delicious. We're positive you'll understand why we are so proud of the beef when you have such gracefully delicious beef."

Bla.. bla... bla...Lot of explanations about Kobe Beef in internet. Let skip it. We just interested on the taste of Kobe Beef.

Today, we would like to share our experience on having Kobe Beef dinner. We visited Kobe on 1st Jan 2010. The main purpose for us to visit this city was to try out the "KOBE BEeeeeeffffff....."! Until today, it is one and a half year already after the wonderful meal but we just can't stop ourselves to share it here after look back to the photos that we captured during the dinner.

Initially, we planned to have a Kobe Beef lunch which is cheaper in price. However, at the end we changed our mind to have dinner. Our perception was food quality for "dinner" normally better than "lunch". Also, we got more time to enjoy our meal at night time.

There were plenty of restaurants in Kobe serving what they called "Kobe Beef". However as we understand, quantity of Kobe Beef in Japan was very limited. Not all restaurants in Kobe are able to serve you 100% real Kobe Beef. Some of them are serving you the beef that they claimed "AS GREAT AS" Kobe Beef but not the real Kobe Beef or serving you the lower grade of Kobe Beef.

Here, we found a restaurant called "Mouriya", a restaurant that nearby to Sannomiya Train Station. It offered a special promotion on grade Special Kobe Beef (A5) dinner set. Beefs are graded from A1 to A5 in Japan. A5 is the top grade. A4 and A5 beef steaks are worth to try. Just beware, if can't find the grade level in the restaurant menu. It might be the beef that lower than grade A4.

KobeBeef_1

Kobe beef steak restaurant

KobeBeef_8

We ordered 2 Steak Sets. One was the promotion rib eye steak for Special Kobe Beef (A5) set and another one was the A4 grade tenderloin steak that they claimed as wonderful as Kobe Beef.

KobeBeef_2

Menu: 7900yen (about RM300) / set

Here.... these are the Mr. Rib Eye and Ms. Tenderloin...

KobeBeef_15

Before the main course, salad, a creamy corn soup and an appetizer with marinated beef and salmon slices have been served. All taste good.

KobeBeef_21

KobeBeef_13

KobeBeef_6

The chef started to prepare our main courses when we having our corn soup and appetizer. First, the chef was preparing the crispy fried garlic. The chef cut out the fat from the rib eye and used it to prepare the Baked Vegetables.

KobeBeef_7

KobeBeef_12

Fried garlic

KobeBeef_11

While waiting the vegetables to cooked, the chef started to cook the beef now. Started with tenderloin first, the tenderloin is thicker than rib eye. Since, we request to cooked the beef with medium rare. The tenderloin still reddish inside, taste creamy, extremely soooooft and smoooooooth ... Yummy...

KobeBeef_9

KobeBeef_10

KobeBeef_17

Vegetable

Look at the photos below... be careful your saliva.

KobeBeef_22

KobeBeef_18

KobeBeef_19

KobeBeef_20

KobeBeef_16

OK! stop drooling...!

Next, rib eye turns. Rib eye is thinner compared to tenderloin and more fat also. The fat in Kobe beef is spread quite even. So, you won't feel too much fat during tasting it. This rib eyes is more creamy taste than tenderloin.  It melted in our mouth without chewing... Ohhh... Unbelievable! Ok! now continue to drool with next photos now.

KobeBeef_27

KobeBeef_26

KobeBeef_28

Lastly, the chef cooking bean sprouts with beef fat.

KobeBeef_24

KobeBeef_25

Here is the whole main course

KobeBeef_23

KobeBeef_36

KobeBeef_29

Ms. Tenderloin

KobeBeef_35

Mr. Rib Eye

Coffee and Tea were served at the end of main course.

KobeBeef_30

Tea

KobeBeef_31

Coffee

KobeBeef_32

Restaurant interior

KobeBeef_33

Lisence for selling Kobe Beef

KobeBeef_34

KobeBeef_4

KobeBeef_5

KobeBeef_3

若是我有一百万,我要坐飞机,去日本吃神戸牛肉。。。

KobeBeef



Powered by Web Agency
relatedArticles
 

Comments   

 
#2 MnY - Yong SH 2013-03-08 14:22
Hi Nami, I also wish to go there and eat their kobe beef again. Hope we have the chance in future. Between, what is your grandparents tepanyaki shop's name?
Quote
 
 
#1 Nami | Just One Cookbook 2013-03-07 01:16
My grandparents have Teppanyaki restaurants in Osaka too, exactly like this (they are not chef, but they manage the restaurants). So happy to hear you enjoyed the meal. 7900 yen seems like a very reasonable price for Kobe beef too! Now I'm super hungry after reading your post... ;-)
Quote
 
Google
Web
MnYfoodtalk

Most Read

Latest Articles

Chiang Mai, Thailand Travel

CM


Hong Kong & China Travel

JingZi


Latest Comments