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  • Kobe beef - definitely the most famous of the beefs in Japan, but as a result

  • there are a lot of imposters and a lot of misinformation

  • so today we're gonna set the record straight

  • We've taken the train down to Kobe City where we're getting a chance to interview a member of the Kobe beef association

  • So you guys don't need to just trust what we're saying,

  • We're gonna learn the facts about what makes Kobe beef Kobe beef and then we're gonna take that information and

  • We're gonna go eat lots of beef

  • I'm excited to learn aren't you excited to learn? Yeah, the learning part is the most important part of this video. Yes

  • Let's - to the learning! Learn. Learn.

  • So the first place we're eating at is Ooi Niku Ten and instead of getting it in steak format

  • Which is what everybody usually thinks of, we're actually trying shabu-shabu today

  • Which is a very good way to eat your Kobe beef as well

  • We wanted to share this with you guys because although they have steak available here

  • A lot of people just only go for steak

  • But Kobe beef can be used for many different things. Even like sukiyaki, they do boxes

  • you can do like

  • sandos and stuff. There many creative ways for you to have Kobe beef. And I am really thrilled because I have never had Kobe

  • beef shabu-shabu style and I'm thrilled because I didn't have breakfast

  • I said to Simon, "my spider senses are tingling"... it has arrived

  • Oh

  • This is so beautiful, ah, have you saved my life. Are we are we able to eat this?

  • This looks like those display models that they put on for beef

  • Now the question we have to ask is, did they bring any plates for Martina?

  • See what they didn't tell you is that the bib isn't for dropping food on but is for catching your drool

  • It's time for my first taste of Kobe beef and shabu-shabu... My lips are so wet

  • It's just glistening and dropping so beautifully

  • What have I been doing with my life?

  • This is so...

  • fantastic for shabu shabu. That's some of the most delicious that we've ever tasted.

  • it's almost like the combination of the quick cook in the water and then a little bit of a dash with some ponzu just makes

  • It taste so bright. No Martina is wrong. This is overwhelming

  • Spiritually overwhelming. Okay. I had Kobe beef a few times before I feel like I've never had this before

  • Every time is like the first time (It's just like the first time)

  • It's almost like the the fattiness of the meat almost tastes like it- like it's got cheese in it. Because it's so buttery?

  • It's so rich. Is the time for round two? And we still have like 30 pieces to go

  • And now to try it with sesame

  • I've had Kobe beef before but it's like the first time I ever tried it

  • I feel like there's some kind of deja vu happening right now. Maybe.

  • Spiritually overhwelming. Okay. The creaminess of the sesame, it's like so thick it's an amazing like mouthfeel

  • when you're actually eating it. Almost peanutty-ness. Very peanutty, yes. It's the flavor of the beef is actually what's powering this entire thing

  • Yeah, it's crazy. It's not covered in salt. It's not covered in eight days of marinade. It's just straight-up delicious beef

  • I don't know which one I like more. I don't know either. Both of them are tremendous. Yeah

  • So we've only had a few pieces of meat and now we're moving on to vegetables and Simon and I were like

  • But - but all the meat! But it was explained to us that a little bit of the meat helps flavor the actual broth that it's being cooked

  • in. The dashi, right?

  • and then she adds the vegetables like some tofu and mushrooms. And it

  • Absorbs the flavor of the meat that was boiled in it before. So clever.

  • Oh, gosh. I'm so sorry to interrupt but um, it feels like we're a little off track here?

  • Yeah, who cares this video is called the truth about Kobe beef, not the truth about Kobe vegetables.

  • I know eh? Back to the good stuff. Back to the beef! Gosh. It's funny because

  • She asked, like, hey do you want anything else? I'm like, yeah, I want more meat. Then she's like, oh, you got enough shots? Yes

  • Well, you can definitely do some more meat, right? We need different angles of the meat. It's always safe

  • to have more footage than less footage because if you run out of footage

  • what do you do? Like, Dan, when you don't get the shot let us know. Yeah be like

  • "I didn't get the-"

  • Dan: I got plenty

  • Shut your mouth Dan! You shut your mouth Dan

  • With the ponzu, yes, it makes the meat taste very fresh

  • Yes

  • because it's like putting lemon on a fish. It is. I really brings out a brightness to the actual flavor of the meat. The

  • acidity cuts the fat nicely. Yeah, but when you have it with the sesame sauce, it actually brings out the buttery side

  • It's like the nuttiness enhances the butteriness of it.

  • Oh my gosh. Having Kobe beef in shabu-shabu style

  • I actually really liked because

  • One of the issues some people have with Kobe beef is that it's too oily for them. If you grill it as a steak then

  • It's pretty much there in its own oils

  • But here if you boil it a little bit and then you take the meat away

  • Some of the oil is left behind. See, I kind of like a leaner piece that's still super tender delicious

  • I think another thing that I really learned today is

  • how to stop eating shabu-shabu like a barbarian. (How to be patient?) Because when you and I go for shabu-shabu

  • We just take a whole plate of vegetables and we just dump them in

  • Um... Excuse me, sir, chotto matte kudasai, I'm the one who's like you need to slow it in

  • We need to like get some base flavors and you're the one that's like *BLAMP*

  • (arigato gozaimasu)

  • What I'm saying, I've never actually had shabu-shabu done so patiently and so unsloppily before

  • I think we need to re-do our shabu-shabu video.

  • Well, we're doing it now aren't we? We're doing it now.

  • I think the saddest part of eating at a restaurant like this is when you see that there's only a couple pieces of meat left

  • So this is gonna be

  • super duper delicious

  • We're taking the leftover broth that everything was cooked in with the vegetables and the beef with an egg and other veggies. (Oh they have eggs there also!)

  • It's gonna absorb all the flavors and going to look kind of like a Japanese risotto, you know

  • And for the last bit of rice that has absorbed

  • All that Kobe beef juice. I feel like this was an extraordinarily healthy meal

  • I feel almost like I was promised to eat

  • Huge amounts of beef and then just not have any vegetables and then just never poop again, you know

  • But now I'm like, this is way to balanced of a diet. The tofu and the

  • healthy things and stuff. Come on, Japan. Are you sure what I'm supposed to have spoons with this?

  • Instead of chicken noodle soup this is beef rice soup. It feels so hearty. But you know

  • It doesn't have that gamey beefiness

  • This is a very subtle beef taste because I think the Kobe beef is so buttery and sweet in taste

  • Mmm, and it goes so nicely with the egg, wow!

  • Ah! A nice yuzu sherbet end to help cleanse your palate. Mmm. I don't think I could eat a single bite more

  • I'm so stuffed

  • Unless it's another Kobe beef meal. Mm-hmm

  • So we're in Chinatown of Kobe and we got ourselves a little Peking duck wrap

  • We're eating it here on the ground and Martina

  • Dropped her duck skin, it fell out

  • Now I told her she should have just ate it - five-second rule - she refuses

  • I wanted to take it for myself, but she won't let me either

  • Come on, guys. You gotta agree with me

  • Do you want to know why I won't let you?

  • Why?

  • Because we're filming tomorrow. If you get massive diarrhea

  • And you can't eat

  • He's gonna go for it - you can't stop me!

  • Apron me! Apronation complete, but I think this is more of a bib?

  • (This is an apron) And you know he needs it. So yesterday we want of having it shabu-shabu style

  • Today we're having it the most traditional way in steak format, and I'm very excited even though I just had Kobe beef yesterday

  • It's like the first time, every time. I just feel like if I'm gonna have a Kobe steak I want my appetizer to be meat

  • I know. So this is just a perfect situation

  • Itadakimasu!

  • Nice little bit of grilling on the outside. Nice and soft, got that buttery taste to it.

  • Now the reason why we're going on and on about Kobe beef is because it's very popular

  • But there are a lot of restaurants that are trying to take advantage of it. And we're not just saying that to be snobby.

  • Getting certified to become Kobe beef is the most difficult certification

  • you can get.

  • Kobe certified beef is only Tajima cows

  • grown in the Hyogo prefecture and only a few of those cows are

  • certified to be Kobe beef.

  • And on top of that even if you are a Tajima cow, once they come to inspect it

  • you may not even make the cut.

  • It's really happening. Look at this!

  • Beautiful, beautiful piece of meat

  • I mean I guess we'll have vegetables. (Love me some garlic.) Yeah that garlic is really... I did live in Korea for eight years

  • Half of my body's garlic. Yep, garlic and kimchi, our bodies are made up of them.

  • I am never not impressed whenever they bring this out no matter how many times I eat Kobe beef. I'm always

  • Always thrilled, yep

  • We saw the

  • certificate or the number. Every single Kobe certified cow

  • will have its own little certificate number. A ten digit number and you could use a number to look it up online afterwards.

  • and if you're in America and your restaurant says Kobe beef make sure that you're not getting hornswoggled.

  • Why did we agree to vegetables Simon?

  • I'll trade you. Yes?

  • My vegetables for your meat. Mmm, it feels like a bad deal if I'm being honest with you

  • Frying up some bread as well!

  • I mean, why go to a music concert? It's gonna be so loud, it's gonna hurt your ears. Here you could just

  • sit and smell and have a tremendous meal. This is worth more than any music concert you could think of

  • What if they serve Kobe beef at a music concert? Whoa!

  • Level up game! You get this guy to sing. You could see the little pools of

  • Juice starting to drip away pull away from the sides. Just so glorious to behold. It smells fantastic

  • How does the chef

  • not cry every time he makes a piece? Just out of pure joy. Ah, Simon's entered that stage again where

  • he starts being really weird. You could hear the angels playing music and (Yep, we've entered that stage)

  • we framed the camera so that we would be in the middle, but I've noticed that the two of us have

  • slowly migrated towards the Kobe steak. In the middle of Simon we can do this

  • That knife just goes through so easily. No sawing, just one motion. It all

  • just slides through

  • I am just gonna start eating we have seven pieces

  • We have three sauces and we have veg. Veg! Veg! Veg!. I'm just gonna go straight in for a normal piece.

  • I'm gonna dip mine in salt, I always like mine in salt. It is my favorite as well!

  • (overlapping salt conversation)

  • Now I know what you're thinking, you're thinking, is this gonna be on the final exam?

  • Well, the answer is yes, of course it is. The shabu-shabu was delicious but having it in a steak is my favourite way

  • Having the softness in the middle with that crunch on the outside. There's so much

  • Flavor in there it almost tastes like you're eating a whole hamburger in one little bite. Like it's got the crispy grill

  • (Yeah) but it's got the buttery oil on the inside (oh my god!)

  • And the taste of the beef is... it's almost sweet. Kobe beef has its own

  • Scientifically proven unique taste in which the leanest of the meat is very sweet and the fats have a higher concentration

  • Of different kinds of acids like oleic acid and whatnot. You won't have this