rokko & maya - the mountains of kobe!!!
my home is here, on the slopes of rokko mountain!!! :)) on the mountains there is a lot of wonderful nature, trees, waterfalls, views down to the city, that u can discover by numerous hiking trails up and down the mountain range, which is actually a natural park. u will see boars, racoons, insects the size of ur fist, pretty butterflies and birds :)) once u get up there, either by a challenging climb or by the cable car, u will find cafe, souvenir shops, a couple of hotels etc...yeah, its far away being a wilderness, however, wonderful nature experience right in the city!!!
to get there, take the JR or Hankyu line to rokkomichi resp rokko station(less than 10min from sannomiya), then take a bus up the hill to the cable car station, from where u can either take the tram up (15-20min) or hike up (two hours or so with a slow pace). the hike is very steep, so be prepared with proper equipment and some water!!!
The Rokko Mountains are part...
The Rokko Mountains are part of the Seto Inland Sea National Park. They have been a favorite spot for communing with nature since old times, not only for Kobe's citizens but also for people from other parts of Kansai. The many enjoyable hiking courses in the Rokko Mountains are too numerous to mention, and the panorama of Kobe viewed at night from the summit is truly breathtaking.
Fame Kobe Beef.
Kobe Beef is a legendary delicacy of Japan, a type of beef that is so well marbled that it goes right off the charts for Prime grading in any other country. The meat ends up looking like it has been left out in the snow because of the intensiveness of the white fat marbling, rivals foie gras for richness and caloric content, and costs an obscene amount, often $300 a pound or more for the real thing from Japan.
Kobe beef comes from a breed of cattle called Wagyu. In order to earn the designation/appellation of "Kobe Beef", the Wagyu beef must come from Kobe, Japan, and meet rigid production standards imposed in that prefecture.
The "Wagyu beef" designation can legally be applied to the meat from any cattle of the Wagyu breed; it's a genetic thing, not a place appellation or a reference to how the cattle were raised and fed. This breed is genetically predisposed to intense marbling, and produces a higher percentage of oleaginous, unsaturated fat than any other breed of cattle known in the world.
How does Wagyu beef taste? If it's cooked wrong, lousy. Bland. Not too flavorful. Kind of boring. If you cook it right? Awesome. Beef foie gras. Smooth, velvety, incomparably sweet with a subtle tang of savor that lingers on the palate like a rare perfume. It's a Japanese thang, I guess, and a Westerner used to eating a huge plate of aged beef (which is also something I adore) might not be able to fully appreciate the subtlety of Wagyu.