Regional cuisine of Kochi region
Tsugani (Mokuzu crab)
“Tsugani,” which grows in the clear streams of Kochi Prefecture, the Shimanto River and Niyodo River, is a high-class food filled with the blessings of the r...
Kokerazashi
Sushi culture is one of the most representative food cultures of Kochi Prefecture. There are a wide variety of variations, and not only common nigirizushi, b...
Nabeyaki ramen
The light soup has a soy sauce taste of chicken bones, and the noodles are crunchy thin noodles, and the ingredients are simple Japanese-style ramen with gre...
Shimizu mackerel
Shimizu mackerel is sesame seeds caught in Tosa Shimizu. Off the coast of Cape Ashizuri, where mackerel is located, is fast and has abundant food, so tight ...
Tataki of bonito
Speaking of Kochi Prefecture, it is a famous region of bonito. You can enjoy the fragrant and crisp smoked skin and fresh red meat with a tight taste. Koch...
Deep-fried moray eel
Speaking of Kochi, bonito is, but the typical ingredients along with this are moray eels. With its delicious taste, you can enjoy the taste of sashimi, tata...
Kirazumochi
Okara, which is a byproduct of tofu making, can be eaten throughout Japan and is called “Unohana”, “Kiram”, “Karasu”, and “Oama”. The name “kirido” comes fro...
River shrimp (shrimps)
River shrimp is the blessing of the river nurtured by the clear stream of Kochi. It is caught from spring to summer at Shimanto River and Niyodo River. Since...