Steak in Japan vs the U.S.

I’ve spent the last few days with Mrs. J-List in Las Vegas, relaxing after a hectic time at Anime Expo. After doing some shopping, we spied a steakhouse and decided to stop there for dinner, which was very pleasant. But eating steak in the U.S. is a bit different from what we were used to back home. First of all, steak in Japan is always served with a plate of steaming white rice on the side — always referred to with the English name of raisu rather than the Japanese term gohan, since steak is a “Western” food — and I kept unconsciously reaching for the rice that wasn’t there. Also, in Japan the steak you order is usually a “hamburg” steak, a.k.a. a “Salisbury” steak made from ground beef (and often with ground pork mixed in), and eating good cuts of proper non-cut steak was a treat. Finally, nothing completes a Japanese steak experience like a large pile of dry, tasteless cabbage, and I half expected this to be on my plate…but wasn’t sorry when it failed to appear.

Steak in Japan is different from what you’re used to.