At the foot of the mountains in the gentle sloping of the Chugoku region Japanese have been
raising cattle since the old days and the history of Hiroshima beef is the history of Japanese
beef itself.
Hiroshima beef is characterized by the lasting of that delicious taste experienced when first
taken in the mouth.
To prevent deterioration of the natural taste of meat it is important to control the heat
and keep it low from the beginning to the end. Also, to preserve the softness of the meat use
salt only at the very end of the cooking. This is important. (That is to prevent the broth
from seeping out.)
|
|
