Tosa Akaushi is the brand name for cattle of the Kochi strain of the Japanese Brown breed (Akage Washu) that are born and raised in Kochi Prefecture, as well as for their beef. Japanese Brown is one of the four wagyu breeds, and the Kochi strain has been improved only within Kochi Prefecture. Its distinctive appearance comes from the 'kewake' markings: a reddish-brown coat with black around the eyes, on the tip of the nose, and on the hooves. The beef is described as having a rich, savory lean-meat flavor, a moderate amount of fine marbling (sashi), and light, clean-tasting fat. Its roots are said to lie in cattle from the Korean Peninsula that were introduced as draft cattle in the Meiji era, and from the late Showa 30s (early 1960s) the breed was improved for beef. Pushed aside by Japanese Black cattle in a market that prized marbling, the population fell to 1,595 head in 2014 (Heisei 26). Since then, branding efforts have turned the numbers back upward. Because so little of it is distributed, it is also called 'phantom wagyu,' and restaurants in Kochi City serve it seared over a straw fire, as sukiyaki, and in other dishes.
Origin
According to materials from Kochi Prefecture, Tosa Akaushi traces its roots to Korean cattle introduced to Kochi Prefecture as draft cattle in the early Meiji era. Draft cattle were cattle kept to plow fields and carry loads. The breed was then improved through temporary crossbreeding with Simmental cattle, a breed originating in Europe, and through backcrossing with Korean cattle. From the latter part of the Taisho era onward, improvement is said to have continued by selecting the best animals from within the herd.
History
From the late Showa 30s (early 1960s), as the role of cattle shifted from farm work to meat production, the breed was improved with an emphasis on the quantity and quality of its meat. However, amid rising beef imports and a market that valued marbling highly, its numbers declined from 8,099 head in 1993 (Heisei 5) to 1,595 head in 2014. Sources report that the 土佐和牛ブランド推進協議会 (Tosa Wagyu Brand Promotion Council) was established in 2009 (Heisei 21) and gave the beef the name 'Tosa Akaushi,' and that it was registered as a regional collective trademark in 2012. As of February 1, 2024, the number of cattle being raised was 2,445 head.
Features
Tosa Akaushi is raised slowly to around 28 months of age, which is said to make it rich in the amino acids associated with savory flavor and sweetness. The marbling is fine, and because the fat has a relatively low melting point (the temperature at which it starts to melt), it melts lightly in the mouth. In 2019, an original grading system for lean beef, the 'TRB standard,' was established; it evaluates the size of the loin eye and the thinness of the subcutaneous fat based on measured values. The cattle are also described as friendly and curious by nature.
Main Ingredients
Food Culture
In Kochi, the technique of searing the surface over the fierce flames of a straw fire (wara-yaki), as is done with Katsuo no Tataki (Seared Bonito), is also used for Tosa Akaushi, giving it a toasty, smoky aroma. At izakaya and Japanese restaurants in Kochi City, it is served seared over a straw fire as well as in sukiyaki, shabu-shabu, seared yukhoe (aburi yukke), seared nigiri sushi, and more.
Famous Shops
地元食酒 れいほく村
高知県高知市帯屋町1-2-12 俵屋ビル1階
An izakaya devoted to ingredients from the Reihoku area in northern Kochi Prefecture. It offers many Tosa Akaushi dishes, and its seared nigiri is listed at 650 yen. Simmered beef tendon (suji-ni), seared yukhoe, and seared round (momo) tataki are also on the menu, and it is reported to be closed on Tuesdays. Prices are subject to change.
View details →酒肴 かもん亭
高知県高知市はりまや町2-3-13
A small restaurant with about 12 seats, run by an owner who trained at a Japanese restaurant in Kyoto. Its signature dish is 'Tosa Akaushi Wara-yaki,' seared over straw for a toasty aroma, listed at 1,500 yen. It tends to fill up, so reservations are recommended.
View details →藤のや
高知県高知市廿代町4-5
A Japanese-style izakaya in Kochi offering local sake and fresh seafood dishes such as bonito. Sukiyaki made with rare cuts of Tosa Akaushi is listed at 3,500 yen per serving, and shabu-shabu and straw-seared round (momo) are also available. Prices are subject to change.
View details →| Tosa Akaushi Beef for Yakiniku (Furusato Nozei) | Through Kochi City's furusato nozei (hometown tax donation) program, return gifts include Tosa Akaushi belly (bara) for yakiniku (about 400 g) handled by 高知県食肉センター株式会社 (Kochi Prefecture Meat Center Co., Ltd.), among other items. Because it is delivered frozen, you can enjoy the savory lean flavor of Tosa Akaushi at home even outside the prefecture.Where to buy →PR |
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FAQ
Q. Are Tosa Akaushi and Kumamoto's akaushi the same cattle?
A. Both are Japanese Brown cattle, but they belong to different strains. The Kumamoto strain is raised mainly in the Aso area and in many parts of Japan, including Hokkaido. The Kochi strain, on the other hand, is improved and raised only within Kochi Prefecture, and is said to be characterized by the 'kewake' markings, with black around the eyes and on the tip of the nose.
Q. What is 'Tosa Rouge Beef'?
A. It refers to Tosa Akaushi beef rated R4 or higher under the original grading system for lean beef known as the 'TRB standard.' The system uses measured values to re-evaluate qualities such as the size of the loin and the thinness of the subcutaneous fat, which are hard to recognize under the usual grading that emphasizes the degree of marbling.