Prefecture · Kumamoto
Kumamoto Wagyu
Kumamoto Prefecture Wagyu.
- Region
- Kumamoto, Kyushu
- Signature breed
- Japanese Brown (Akaushi)
- Also raises
- Japanese Black (Kuroge)
- Character
- Generally leaner than Japanese Black
Where to eat it3
Where to buy it1
The red-cattle prefecture
Kumamoto, on the island of Kyushu, is one of the strongholds of the Japanese Brown breed, known in Japan as Akaushi or "red cattle." Japanese Brown is generally leaner and less densely marbled than Japanese Black, but an individual product still needs its own grade and production evidence.
Kumamoto also raises Japanese Black, so the prefecture appears on both styles of Wagyu. The distinction that matters on a label is the breed.
The American connection
Akaushi genetics exported from Kumamoto to Texas in 1994 contributed to American Akaushi programs, including HeartBrand. A U.S. Akaushi claim identifies breed ancestry, not Japanese origin; check the ranch and registration evidence for the particular product.
Common questions
- Is Akaushi the same as Kobe or A5 Wagyu?
- No. Akaushi is the Japanese Brown breed, while Kobe requires eligible Tajima-lineage Japanese Black. A5 is a carcass grade rather than a breed. Japanese Brown is generally less intensely marbled than Japanese Black, but grade and product evidence still belong to the individual carcass.
Looking for the U.S. ranches that raise Wagyu? See the farms · The Kobe list · How to spot authentic Wagyu