Protected local food
Kumamoto Akaushi
くまもとあか牛
A red-brown Wagyu from Kumamoto. The beef is mostly lean with moderate marbling, light and tender, and richer in umami amino acids than black Wagyu.
Key facts
- Registered as a protected name
- 27 September 2018
- Region
- Kyushu & Okinawa
- Official name in Japanese
- くまもとあか牛
- Official area (in Japanese)
- 熊本県
Wagyu that is mostly lean
Kumamoto Akaushi is mostly red meat with moderate marbling. It tastes light and is tender. Compared with Japanese Black cattle, it has more free amino acids, which give umami, and more glycogen, which tastes sweet.
Bred for the Aso grasslands
The Kumamoto line of brown Wagyu came from local Kumamoto cattle crossed with Swiss Simmental and other breeds, and became a recognised Wagyu breed in 1944. Breeders chose strong legs and the ability to live on grass in the Aso pastures over marbling, which is why the meat is lean.
Good to know
- Akaushi rice bowls (akaushi-don) are a popular lunch around Aso.
- For a rich, marbled contrast, try Kagoshima Wagyu from the next prefecture south.
Questions travellers ask
Is akaushi Wagyu?
Yes. Japanese Brown is one of the official Wagyu breeds.
How is it different from black Wagyu?
It has less marbling and more lean meat, a lighter taste, and more umami amino acids.
Where it comes from
More protected foods from the same area
Crafts from the same area
Heritage stories from the same area
Sources
We checked the facts on this page against these sources.