Ingredient of the Week: Beef This week on Todd Kliman’s Washingtonian chat, a reader asked about the difference between Kobe and Wagyu beef, and if they were the same thing. Kliman’s response was: [T]hey are NOT the same. The restaurant industry would like you to think they are the same. A lot of menus are constantly referring to something called “American Kobe.” There’s a reason it’s in quotation marks: There’s no such thing. In most…