Tosa Akaushi is a rare and highly prized breed of Japanese wagyu beef, known for its rich umami flavor and perfect balance of lean meat and delicate marbling. With its light yet flavorful taste, it’s especially appealing to those who prefer a less fatty cut of wagyu.
You can enjoy Tosa Akaushi at local restaurants in a variety of dishes, from gourmet burgers to premium steak. Or, for a more casual experience, pick some up at a local market and savor it barbecue-style—grilled to perfection in the great outdoors.

Discover local restaurants where you can try Tosa Akaushi beef

A premium free-range chicken descended from gamefowl, Hachikin Jidori is known for its slightly firm texture and rich, savory flavor. It retains its delicious taste even when frozen, making it a perfect souvenir to take home.
You can enjoy this local delicacy at nearby restaurants or purchase it at roadside stations and the Okawa Village Community Activity Center (Yui no Sato).

Discover local restaurants where you can try Hachikin Jidori chicken

Grown in the scenic terraced rice paddies of the Tosa Reihoku area, Tosa Tenku no Sato is a premium-grade rice that has twice won Japan’s top national rice award. Known for its rich flavor and perfect texture, this rice represents the very best of Japanese agriculture and craftsmanship.

Sake in the Tosa Reihoku area is brewed using locally grown rice that reflects the dedication of regional farmers. Don’t miss the chance to try Keigetsu, a well-known dry ginjo sake, as well as traditional doburoku—a rustic, unrefined sake with a bold flavor.
Some doburoku varieties are even made with Tosa Tenku no Sato rice, including the award-winning Teru. Sample and compare the unique flavors of each brew to discover your favorite.

Kochi Prefecture is Japan’s top producer of yuzu, a fragrant citrus fruit known for its refreshing aroma and subtle tartness. In Tosa Reihoku, yuzu is used in a variety of local products such as yunosu (yuzu vinegar) and dressings made from its juice.
In Japanese culture, people traditionally take a yuzu bath on the winter solstice (December 22), a custom believed to have originated from ancient Shinto purification rituals. Today, yuzu is featured in high-end restaurants around the world and is gaining global recognition.
In the Tosa Reihoku area, many residents enjoy harvesting yuzu during the season—either individually or in community groups. However, as the population ages, it has become more difficult to maintain the trees, and many are now left untended.
To learn more, check out our interview with Mr. Sugawara, a local yuzu grower in Tosa Reihoku.

The Tosa Reihoku area is also known for its high-quality tea. In Okawa Village, local green tea producers gather each year for appraisal events where they refine their techniques and continuously improve the flavor of their teas.
One of the area’s most unique offerings is Goishicha, Japan’s only fully fermented tea, produced exclusively in Otoyo Village. Often called a “phantom tea” due to its rarity, Goishicha is prized for its distinctive taste and health benefits. We highly recommend giving it a try.