【家庭用】A5等級神戸牛特選ももしゃぶしゃぶ 200g〜1kg◆お肉牛肉黒毛和牛神戸牛父の日母の日誕生日クリスマス神戸ぐりる工房

Name: 【家庭用】A5等級 神戸牛 特選もも しゃぶしゃぶ 200g〜1kg◆お肉 牛肉 黒毛和牛 神戸牛 父の日 母の日 誕生日 クリスマス 神戸ぐりる工房
Brand: 神戸ぐりる工房
Price: 5100 JPY
Availability: InStock
Rating: 5 (1 reviews)

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Product Summary

“Kobe Grill Workshop” A5-grade Kobe beef, selected top thigh (for shabu-shabu) is a great choice for anyone who wants to enjoy a special shabu-shabu treat at home. Thanks to the refined, elegant flavor unique to thigh meat, you can bring out its deliciousness beautifully when you cook it for shabu-shabu.

Enjoy A5-grade Kobe beef “thigh” in a luxurious shabu-shabu

This product features A5-grade Kobe beef, selected top thigh—made to be enjoyed as shabu-shabu. Thigh meat is mainly red meat, so the fat won’t feel overly heavy, and its flavor seems to melt and spread in your mouth. Shabu-shabu, where you quickly swish the meat in hot water, lets you enjoy the meat’s natural taste without getting in the way of its original aroma—so even at home, it’s easy to create a “restaurant-style” experience.

Recommended way to eat (even more delicious with dashi and toppings)

The key is to keep the blanching time fairly short, so you can enjoy the aroma and texture of the meat. For the dashi, kombu dashi or chicken dashi styles tend to pair especially well with Kobe beef’s richness and help the flavors come together nicely. For toppings, refreshing options like ponzu, wasabi, and chopped green onion are recommended. If you adjust the flavor as you eat with different dipping sauces, the same meat can taste different—making it harder to get bored.

Perfect for gifting: for the family’s “special days”

It’s a food choice that’s often appreciated on days when everyone gathers, such as Father’s Day, Mother’s Day, birthdays, Christmas, and more. Shabu-shabu is relatively simple to prepare, making it easy to make the dining table feel more festive—another reason it’s great for gifts. With a wide range of quantity options, it’s also convenient to choose based on the number of people and the occasion.