TRAVELLIVE MAGAZINE Travellive 10-2016

KINGLY COWS It to experience its real smell by enjoying it cooked Teppanyaki style on an iron griddle in front of guests. is a difficult and complex process to produce true Kobe beef. Kobe cows The chef heats the iron griddle to the are fed a special diet of dried pasture highest temperature and then skillfully forage and grasses, along with nutritiongrills the meat for rich feed supplements such as barley. 1-2 minutes per side. These foods are all grown naturally The chef The delicious aroma and are tightly tested to make sure that serving us of the steak washes they meet all standards of hygiene and excitedly shares over me and I can feel food safety. Pure water from streams that anything my hunger growing. is filtered to get rid of harmful micro Japanese do Watching the fire organisms. Moreover, the cows are is a kind of dancing on the griddle given wine to induce appetite and make art and so is and enchanted by this sure that the food doesn't stagnate. producing Kobe scent, I'm so excited Furthermore, classical music of Mozart beef. and just want to eat and Beethoven is played for them as immediately. However, a relaxation technique. Farmers also the key factor that decides the quality massage their cows by hand or with a of any dish is its taste. I realize that the specialized straw broom and usually steak is far different from all kinds of bathe them in warm water Before beef I have eaten previously. It is so visiting Kobe, I never thought that I tender it's as if it melts in my mouth could enjoy true Kobe steak, or even while its taste seems to remain on my see it. The first thought that came to tongue for a while. The meat is fresher mind is that the steak looks like a giant than ever because it is directly taken slab of marble. Marbled white streaks from abattoirs in Kobe. When cooked, of intramuscular fats regularly run the fat blends with the flesh, offering through the meat to create a sculptural a buttery taste. How can I forget this masterpiece of harmony. The amount of feeling while enjoying the quintessence fat is exactly equal to the amount of flesh, of Kobe steak? I don't get any indigestion and the marbling ratio reaches level 6 and want to eat one more portion. and above. In terms of appearance, Kobe beef is more than perfect, but you need TH§NG TIN TH£M FURTHER INFORMATION + ¬m th˘c NhÀt B∂n Th¯c ®n NhÀt B∂n th≠Íng tÀp trung vµo h≠¨ng v thanh khi’t cÒa ch›nh m„n ®n. »m th˘c NhÀt B∂n cn Æ∏p ¯ng Æ≠Óc nhu c«u mang t›nh quËc t’ v“ s¯c kh·e: ›t bäo, ›t ng‰t vµ sˆ dÙng nhi“u rau ÆÀu trong b˜a ®n, v◊ vÀy kh∏ hÓp kh»u v cÒa Æa sË th˘c kh∏ch Vi÷t Nam. + C∏c Æi”m tham quan ch›nh tπi Kobe: - L™n Æÿnh Maya ngæm khung c∂nh ch©n trÍi Æãp hÔng v‹ - Khu Kitano Ijinkan, phË T©y cÒa Kobe, nÊi ti’ng vÌi c∏c c´ng tr◊nh T©y ph≠¨ng Æãp r˘c rÏ. Bªng c∏ch dıng ch©n tπi c∏c qu∏n cµ ph™ mang phong c∏ch Paris bπn sœ c∂m nhÀn Æ≠Óc nhp sËng hi÷n Æπi nh≠ng s©u læng cÒa khu phË cÊ nµy. - Tr∂i nghi÷m suËi n≠Ìc n„ng Arima Onsen. - B∂o tµng ÆÈng Æ†t Kobe, n¨i cho du kh∏ch c∏i nh◊n ch©n th˘c, sËng ÆÈng v“ th∂m h‰a ÆÈng Æ†t Î Kobe vµo n®m 1995. + Japanese cuisine: Japanese people pay more attention to the fresh flavor of food. Their dishes are less fatty and less sweet, meeting many international standards of healthy food. In every meal, Japanese people eat quite a lot of vegetable s. + Famous attractions in Kobe: - Mt. Maya with its captivating horizon - Kitano Ijinkan: the Western street of Kobe, which is famous for its gorgeous European style mansions. Stop at a Parisianstyle coffee shop and you will feel the slow pace of modern life here. - Arima Onsen hot spring - Kobe Earthquake Memorial Museum with realistic images of the earthquake's destructive power and lots of information about the earthquake in Kobe in 1995 TRAVELLIVE 121

TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 121