Kobe vs wagyu: are they the same?
Wagyu: the general term
It refers to Japanese cattle breeds. There is wagyu from many regions: Miyazaki, Kagoshima, Matsusaka, Omi, Hida and others, each with its own character and reputation.
Kobe: a specific designation
Kobe designates beef from Tajima-gyu cattle raised in Hyogo Prefecture that meets strict quality and marbling criteria, with official certification. Production is limited.
Kobe designates beef from Tajima-gyu cattle raised in Hyogo Prefecture that meets strict quality and marbling criteria, with official certification.
What is found outside Japan
There is a lot of meat sold as “Kobe” or “wagyu” that does not meet Japanese criteria, including crossbreeds. It is worth asking about origin, prefecture and grade (such as A5).
Miyazaki wagyu
One of the most recognised wagyu regions is Miyazaki, which has won distinctions at national wagyu competitions. It is the origin of the Miyazaki A5 wagyu that has been part of Soluna menus.
Experience Teppei Nii’s cuisine
Japanese-Mediterranean tasting menu in the heart of Eixample, Barcelona.