kobe: animal life!
Katzunari Watabi has skillful hands. In a time, the ability of his hands was her job. However, today she only uses them to write. She does not regret her leaving her town and moving to Tokyo. Tokyo is more fun. Nevertheless, for us, wild foreigners, her former life was much more interesting. Katzunari was a masseur, a masseur of Wagyu cows. Long time ago, in the mountains of Japan, Wagyu breed cows and oxen lived free. The human being, instinctively, caught these four leg animals and put them into stables. In feudal times, Wagyu cows were only bred for brave warriors. At that time, the meat of these Japanese cows was beginning to be a deluxe food. But in times of famine, these cows and oxen were put to plow and as time went by, they were mixed with other cows brought from other towns. The Wagyu cows were confined to small areas and hence, there were only very few pure breed cows left. Nowadays, this is why it is so esteemed the meat we get from these cows. Besides, it is also because the breeding of each cow is a valuable and different procedure.On one hand, cows are lying all day long so that their muscles do not stiffen. They are fed with beer to help them be calm. They get drunk and so lie down all day. The beer fattens and fills them up with proteins. Besides, their meat has beer taste. In addition to this, the job of our friend Katzumari plays an important role in the result of the meat of Kobe. Expert masseurs move their hands up and down their flesh everyday so the meat gets soft and tender. Due to what is above mentioned, they get meat that looks like marble. That is, the fat and meat join together, as in the “jabugo” ham. Therefore, the taste and tenderness of the meat is excellent. All this, has a clear effect on the price of the meat of Kobe. The price of one kilo of the meat of a Wagyu cow can reach up to 300 euro.