高知県·特産品
Tosa Akaushi
When you pierce it with chopsticks, the moderately marbled fat melts away, and with every chew, the umami from the lean meat gradually overflows. Even when cooled, the fat does not feel heavy, leaving a clear sweetness on the palate until the very last bite. This brown-haired Wagyu is raised only in Kochi, with annual shipments numbering only about five to six hundred head. Because its rarity accounts for less than ten percent of all beef cattle in Japan, it has been known as 'phantom Wagyu.' It is said that the amino acids responsible for the sweetness in the lean meat are more than twice those found in Kuroge Wagyu (Japanese Black), and this flavor deepens further through aging. The exquisite balance between marbling and lean meat is a delicacy unique to Tosa. Grill it slowly, and with just a single slice, your day will become extraordinary.
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