EnglishAka-gyudon
If you cheek the red beef with rice and meat in your mouth, you will have a time of unspeakable bliss
Aka-gyudon introduction
Aka-beef, which is grown up by eating plenty of good quality pasture and moderate exercise, is a specialty gourmet of Kumamoto and Aso, with moderate fat added to well-tightened lean meat.
Slices of Aka-beef steak baked in Mideia Amurea are luxuriously laid on top of rice.
If you carry it to your mouth, the plump umami of meat will spread throughout your mouth. With a moderately greasy lean meat, it has a crisp chewy texture. When you break the soft-boiled egg, the yolk melts and exquisitely intertwined with soy sauce sauce.
Slices of Aka-beef steak baked in Mideia Amurea are luxuriously laid on top of rice.
If you carry it to your mouth, the plump umami of meat will spread throughout your mouth. With a moderately greasy lean meat, it has a crisp chewy texture. When you break the soft-boiled egg, the yolk melts and exquisitely intertwined with soy sauce sauce.
