Regional cuisine of Kochi region
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Kirazu Mochi
Kirazu Mochi (きらずもち, Kirazu mochi) is a traditional Japanese confection made from okara, a byproduct of tofu production. Across Japan, okara has been wi...
Kokera Sushi
Kokera Sushi (こけら寿司, Kokera zushi) is a cherished part of Kochi Prefecture's rich sushi culture, reflecting the region's deep culinary traditions. Sushi...
Katsuo no Tataki
Kochi is renowned for its bonito. Enjoy the fragrant, lightly charred skin and the fresh, firm red flesh. Kochi’s signature dish, katsuo no tataki, is a must...
Utsubo no Karaage
Kochi is known for bonito, but moray eel is another of the prefecture’s signature ingredients. Its mild, clean flavor can be enjoyed in many dishes, includin...
Shimizu Saba
Shimizu Saba is spotted mackerel landed in Tosashimizu. The fishing grounds off Cape Ashizuri have fast currents and abundant food, producing firm-fleshed ma...
Tsugani (Japanese mitten crab)
Tsugani, or Japanese mitten crab, thrives in the clear waters of Kochi’s Shimanto and Niyodo rivers. A prized local ingredient and a relative of the Shanghai...
Nabeyaki Ramen
This simple, Japanese-style ramen has a light chicken-based soy sauce broth, chewy thin noodles, and toppings of green onion, chikuwa fish cake, and a raw eg...
Tenaga-ebi
A gift from Kochi’s clear rivers, kawāebi are caught in the Shimanto, Niyodo and other rivers from spring through summer. The males’ claws are so long that t...
Sawachi Ryori
Sawachi ryori is a hearty local specialty featuring sashimi, seared bonito (katsuo no tataki), sushi, and other dishes arranged on a large platter. It is ser...
