Aso Akaushi, Lean Wagyu Raised on the Grasslands

Akaushi is a signature brand of wagyu from Kumamoto, raised grazing on the vast grasslands of Aso. Named for its reddish-brown coat, it differs from the rich marbling of typical black wagyu, standing out instead for the firm savoriness of its lean meat. The natural flavor that unfolds as you chew, along with a lighter, less heavy fat, has made it more and more popular in recent years.

Highlights

The greatest appeal of akaushi is the deep savor of its lean meat balanced with just the right amount of fat. Because the cattle roam and exercise freely on the Aso grasslands, the meat is firm and toned. It is prepared as steak, roast beef, rice bowls, and more, but the akaushi bowl, with lightly seared lean meat generously piled over rice, is an especially popular dish. It lets you fully taste the meat itself, an irresistible plate for lovers of lean cuts.

Enjoying the Seasons

It can be enjoyed all year, but from spring into summer, when the Aso grasslands glow green, akaushi tastes exceptional alongside the sweeping scenery. A drive while watching the grazing cattle makes for a memorable trip. Steak is popular in any season, though in colder months enjoying it warm on a hot ceramic plate is also recommended.

Access and Basic Information

Akaushi is served at specialty restaurants and diners centered on the Aso region. Shops offering akaushi dishes dot the areas around Mount Aso and the grassland drive routes. There are also shops handling akaushi in Kumamoto City, so you can enjoy it between sights. Popular spots get crowded, so a reservation in advance brings peace of mind.

A Quick Tip

To savor the flavor of the lean meat, medium rare is the recommended doneness. A rice bowl is an easy way to try akaushi, so starting with the akaushi bowl is a good idea.