Gourmet

There are several foods in the world that are prized as delicacies, these ingredients are usually very expensive and hard to come by which could be a reason they are so seeked out by connoisseurs. Truffles are one, caviar is another. Saffron is a great spice that has been around a very long time along with the French favorite foie gras. Kobe beef is delicious but just becoming popular in the culinary world outside of Japan, the home of the prized meat. Below are some ingredients and facts about them

Kobe beef is the most expensive and highly prized beef in the world. Kobe beef is a very highly marbled type of beef from the wagyu cow; as with French wines, the wagyu cattle must be slaughtered in a certain region of Japan to be called Kobe beef. This tender beef is a delicacy and can cost more than $100 per pound. The cattle are fed beer to increase their appetite and their bodies are massaged daily with sake to tenderize the muscles and soften the coat. Wagyu cattle can be raised on farms in the United Stated or other countries, but must be shipped to Japan to be slaughtered so it can legally be called Kobe Beef. When preparing this delicacy, don’t cook it the same way you would cook regular beef or you will be disappointed. Kobe beef needs to be cooked very rare, think quickly seared tuna. Kobe beef is use in Japanese dishes such as Sukiyaki, Shabu Shabu, Teppanyaki, Japanese BBQ and more. If you are visiting Japan, go to a Kobe Beef restaurant and try the delicious food.

Foie Gras: Foie gras is a French delicacy of fattened goose liver considered to be the top luxury food along with French truffles. Geese are force fed fatty food and are not allowed to exercise, many consider this cruelty and it is banned in many countries but that is neither here nor there. Foie gras literally means “fat liver” Foie gras is rich and buttery and commonly used in terrines and along with truffles. Foie gras can be quickly seared in a dry pan and goes great with fruits such as apples.

Saffron: The Stigmas of the Crocus flower. It is the most expensive spice in the world due to its extremely labor intensive harvesting. There are only three stigmas in the crocus flower, and they have to be removed by hand. It takes about 14,000 flowers to produce 1 ounce of saffron. It once cost more than gold. Saffron gives a bright orange/yellow color to food; Saffron has also been used in medicines and as a dye. Saffron is a staple ingredient in paella, a signature dish from Spain.

Other gourmet ingredients: