Japanese Brown cattle, called "akaushi" in Japanese, are one of the four breeds of wagyu. These cattle are raised up to 29 months in mountainous areas of Kochi to produce lean beef with a mild flavor, known as Tosa Akaushi Wagyu beef. Production is limited to about 500 head of cattle per year. A traceability system with clear production and distribution histories for each animal ensures high quality.
OTHER FRESH PRODUCTS
Shimanto chickens are raised on a natural diet of grains, herbs and seaweed, to produce rich, flavorful meat.
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
Discover yuzu, Kochi's signature fruit. This distinctive citrus fruit adds a fresh note to Japanese and Western dishes, and coc…
Kochi produces high-quality sake with a clean, crisp taste that pairs well with food.
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