eat my first...

It is said that when work is "super busy" recently, I feel powerless to write. Every day I go out early and come back late, and the days when my eyelids cannot be opened are temporarily over today. In order to celebrate this short-lived happiness, I decided to go for a meal. A sumptuous dinner.

The content of this dinner is not very special. I don't need to mention the details. I just want to share the "first time" after a long time.

First, first, second, eat, Hida beef sashimi 🐂🐂🐂

I believe that some of you must have eaten or loved it~ but this is the first time I put it in my mouth.

Although I often eat other types of sashimi, this beef sashimi frankly surprised me.

"Hida beef" refers to Kuroge Wagyu beef that has been fattened for more than 14 months in Gifu Prefecture. According to the certification system implemented by the Japan Edible Meat Certification Association, the edible rate is A or B, and the meat quality is 5, 4, and 3. Only those who have been confirmed and approved by the Hida Beef Brand Promotion Council Secretariat can have this name. Those that do not meet this standard are called Hida Wagyu.

I also started to find information about Hida beef after this bite, and then I only knew that it is a famous (or expensive) type of beef in Japan.

Hida beef, which is rated as the highest quality beef, has reached an extremely high level in terms of meat quality certification standards such as fat ratio, color, color, grain, and aroma. Due to the excellent genetics and the superb breeding techniques of the livestock farms, the beef sashimi that determines the quality of Hida beef can be eaten. The appearance of the Hida beef brand was due to an encounter with a bull named "Anfuku" in Showa 56. The Anfu has the genetic genes that are easy to produce good-quality offspring, and it is said that it has produced more than 39,000 small "Anfu" in its lifetime. Excellent biotechnology research, combined with the enthusiasm of livestock farmers, has achieved high-quality, safe and safe Hida cattle provided to consumers.

Here is probably the reason why it is expensive.

The characteristics of Hida beef are concentrated on the excellent fat distribution, and the pattern is like a young deer, which is very beautiful. Sashimi production is not limited to prime loin, but ribs, shoulders and legs can be used. Because the meat contains fat, the fat is outsourced when it is mixed with vegetables, which not only prevents the gravy and meat flavor from flowing out, but also maintains the softness of the meat. Beef loin refers to the high-quality tenderloin used for roasting meat, and can be used for the best barbecue with melt-in-the-mouth and excellent taste. In addition, there are various ways of eating such as high-quality back meat barbecue, free barbecue, shabu-shabu, and yakiniku. No matter which one, you can fully enjoy the unique taste of Hida beef, and Hida beef is also very popular.

I tried sashimi and grill for this meal, and although I don't know which part the restaurant gave me, it tasted and was really good.

However, compared to Angus beef, I eat less wagyu beef, mainly because the meat is very "oily". Every time I eat 30-40oz, I feel all numb.