Tosa Akaushi is a type of wagyu beef which has a unique flavor and a good balance of lean meat and marbling. It is considered one of the rarest and most prized types of wagyu and is popular among female diners, as well. It is offered at local restaurants in the form of a variety of dishes. Another recommended approach is buying it at a local supermarket or elsewhere and barbecuing it.

Click here for restaurants where you can eat Tosa Akaushi beef

Related to the gamefowl, this chicken has a moderately crispy texture and deep flavor. Even when frozen, it drips little and retains its flavor, so it makes a great souvenir. This can be savored at local restaurants or bought at roadside stations or the Okawa Village Community Activity Center (Yui no Sato).

Click here for a list of restaurants where you can try Hachikin Jidori chicken

The Tosa-Reihoku area is home to some of Japan's finest terraced rice paddies, and is where Tosa Tenku no Sato, a premium grade of rice that took the nationwide grand prize twice, is grown. All of these are rich and flavorful types of rice that are a testament to Japanese agriculture.

Sake in Tosa-Reihoku is made from the local farmers’ prideworthy rice. Be sure to try the famous dry ginjo sake Keigetsu, as well as unrefined doburoku sake made locally. You will find unrefined doburoku sake made with Tosa Tenku no Sato rice, as well as the Teru doburoku sake. We encourage you to taste and compare the different brews.

Kochi Prefecture boasts Japan's highest production of yuzu citrus. Yuzu is a refreshing and highly aromatic citrus. Many local products here are made from it, such as yuzu vinegar (yunosu) and yuzu dressing made from its juice. 

Japanese people have a custom of taking a bath in yuzu citrus on December 22, which is when daylight hours are shortest. This is believed to come from ancient Shinto ritual purification rites. Today, yuzu citrus is used at Japanese restaurants around the world and has gained considerable prestige. 

Many people in the Tosa-Reihoku area like to pick yuzu fruit, whether alone or in groups. However, with the aging population, yuzu cultivation is increasingly difficult, so the trees are being left unattended. 

You can find more details in this interview with Mr. Sugawara, who resides in Tosa-Reihoku.

The Tosa-Reihoku area is also noted for its tea production. Okawa Village's green tea producers meet at annual appraisal events to refine and improve the flavor of their products. 

The only fully fermented tea in Japan, Goishicha from Otoyo Village is considered a one-of-a-kind "phantom tea" and is consumed for health purposes. We highly encourage you to try this tea for yourself.