The origin of Kobe beef is the Tajima region of Japan.

Kobe beef is a type of black Tajima cattle in Japan. It is named after it is mainly produced in Kobe City, Hyogo Prefecture. Kobe beef has a unique way of raising, and Kobe beef is a delicacy in Japanese cuisine. It is characterized by its softness, tenderness and marble texture on the surface.

There are many cooking methods, including sukiyaki, shabu-shabu, teppanyaki or sashimi. In 2009, the American media selected "The 9 Most Advanced Foods in the World", among which Kobe beef was ranked sixth along with caviar, foie gras, and white truffles.