This corned Kobe beef needs to be cooked before it can be consumed.
To cook, put the meat and its juices/curing solution in a deep pot. Add enough cold water to just cover the meat, and bring it to a boil. Cover, reduce the heat to a simmer, and cook for about 2 ½ hours (until the meat is fork tender).
If desired, you can add potatoes (why not heirloom potatoes?) to the pot for the last 30 minutes of cooking, and/or cabbage for the last 15 minutes. You could also add additional spices to the pot during the simmer to tweak the flavor of the finished brisket.
Once cooked, the brisket can be served hot or cold on a plate with veggies, sliced to put in a corned beef sandwich, or for breakfast in a luxurious corned beef hash.