Good Kobe beef is surprisingly difficult to find in its namesake city, at least according to Japan-based food blogger Rameniac. But here's his tip: Look for the old, graying guy in the business suit, the one that’s perfectly at ease and carries himself like he owns the town. He’s smoking a cigarette, waiting for a cab perhaps, but definitely not behaving like a drunken ass or brown-nosing superiors. You don’t want middle management and you don’t want the underlings after all. If you’re lucky, you will have chanced upon a vice president or even a shachyo, the big boss, a higher up for a major electric power or heavy industries conglomerate. He might then give you his card and...
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Carolyn Jung of the Mercury News, on why 2007 is a good year for pork: Foodies have long found today's conventionally raised pork too dry and flavorless to swallow. Many of them now seek out heritage breeds to deliver the full-on porky flavor they've been missing. Just as discriminating Americans learned to zero in on Kobe and Wagyu breeds for top-quality, ultra-marbled beef, so, too, are they now gravitating toward Berkshire and Duroc breeds for exceptional pork.Although the National Pork Board has no firm figures on how large this niche pork market is, it is one that is definitely growing."The kind of short-lived trend of thinking leanness meant health and quality led to the pig being ostracized somewhat," says Patrick...
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