Autumn brings in the new harvest with many fresh local ingredients and is a great season for food lovers. Each region has developed its own local delicacies. Kobe, located in Hyogo Prefecture in Western Japan is world-famous for its local delicacy, Kobe Beef. Kobe beef is meat from the Tajima cattle breed of Wagyu, raised in a very strict and special way in Hyogo Prefecture. The beef is tender, juicy and marbled, melting in your mouth. It can be prepared in a number of ways, as steak, teppanyaki, shabu shabu and more.
A list of places to enjoy this local delicacy can be found in the “Gourmet issue on Chefs’ Special Selections of Kobe Beef“.
Kobe, a port and the capital city of Hyogo Prefecture is one of Japan’s largest cities. Mt. Rikko, near the city center and Arima Onsen (hot springs) set in the suburbs offer a variety of attractions to visitors. It is said that Kobe is so beautiful at night that it is called a city with a ten-million-dollar night view. In early-to-mid December the Kobe Luminaire transforms the city into a winter fairy-tale. The “sculpture of light” embraces Kobe with a warm light in memoriam of the victims of the Great Hanshin-Awaji Earthquake (1995) and as a symbol of dreams and hopes of rebuilding the city.