Re Bob Bestler's March 16 column, “Japanese steak sets a high standard”
I have to agree with Bob 100 percent on his assessment of Japanese steak.
I served one year (1955) of my four-year Air Force enlistment stationed at Headquarters 5th Air Force, located in the heart of Nagoya, Japan. Around the corner and a block down the street was a little hole-in-the wall restaurant run by a wonderful Japanese mama-san named Rosie.
Rosie was a good cook and if we hankered for a certain type of American food, Rosie would cook it up for us. When we wanted steak, Rosie would serve us Kobe steaks. They were the most tender, juicy, flavorful steaks I have ever eaten.
Rosie used to tell us that they put beer in the food of Kobe steers, they were kept in small pens where they did little moving around, and every day the herdsmen would massage the steers. I don't know if Rosie was being on the level with us about how they raised the beef, but there was no doubt about it, the steaks were the greatest.
The writer lives in Surfside Beach.