My Favorite Seasoning, Good Company with Beef

My family got the beef for yakiniku, or kind of BBQ we could trace where the beef was grown and produced.
It came from Yamagata prefecture and we could understand the place to be produced and dealt with, producer, beef rank and the other information about the cattle from the certification.

So it looked very expensive that we just roasted and ate them with simple seasonings such as salt, yuzu-kosho which mixed citron and salt with a blue red pepper or mustard.
It was very soft, nice fatty and we could enjoy the delicious flavor by itself from just 1 bite.The more I kept biting, the more I came to feel oily.

In the end, I could eat only 2 pieces of the beef... And I felt my stomach keep down during the day.

I used to eat not expensive beef I always have, and I definitely understood I had the taste of normal persons.
However, I'd like to recommend a Japanese seasonings you can enjoy its own flavors simply.
When you visit Japan, take a try of it.

Yuzu Kosho, or 柚子胡椒



昨日、さしが入った霜降り牛肉を頂きました。
産地証明書付きの見るからに高そうなお肉だったので、それだけで焼いてまずはそのままの味を、それから塩や柚子胡椒やマスタードを付けてシンプルに頂こうと、まず一口・・・。柔らかくてジューシーで美味しい！これは柚子胡椒だ！

そして二口、三口・・・食べれば食べる程、あかん、胃がもたれてきました・・・。
庶民だわ～～
慣れてないものを口にすると、体が自然に拒否反応を示します。
やっぱ、赤身のお肉が美味しいし、鶏肉が一番好きです。
だけど、改めて牛肉と柚子胡椒が合うってことを再認識しました。