Trying Tokachi Herb Corned Beef with Lifestyle Curator Yuriko Watanabe
Corned beef made with Tokachi Herb Beef
Tokachi Herb Beef is raised by Nobels on their ranch in Kamishihoro, Tokachi, in Hokkaido Prefecture. The cattle is a cross between Kuroge Wagyu and Holstein, bred in Japan. Their feed has 17 types of herb, and they grow up healthy with lightly marbled meat.
Rather than scraps, only quality neck and shank meat are used—the cuts with high levels of umami and collagen. As you can see from the picture, the fibers are thicker than usual for corned beef. The result is juicy and very filling. No colorings and artificial flavorings are added, creating a luxury product that seems designed to change the very image of corned beef. It even makes a perfect gift.
Nobels also offer serving suggestions. The simplest is to add the corned beef to a bowl of rice, pour an egg yolk over the middle, and then add some green onions. Soy sauce can be added to taste, and you can even add tea to make ochazuke. I'm looking forward to giving it a try!
I first tried this corned beef at Naoto Kishimoto's L'Embellir French restaurant in Minami-Aoyama, as part of a set menu using only Tokachi Herb Beef. (A set menu at a French restaurant using only beef may sound strange, but...)
First, the soup was a rich and thick 100% Tokachi Herb Beef consommé, made using beef bones, tail, and shank meat.