Regional cuisine of Kochi region
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...
Seared Bonito (Katsuo no Tataki)
Seared Bonito (鰹のたたき, Katsuo no Tataki) is a signature dish from Kochi Prefecture, known for its exceptional bonito (skipjack tuna). This dish featur...
Deep-Fried Moray Eel
When thinking of Kochi, skipjack tuna often comes to mind, but moray eel is another notable local specialty. This versatile ingredient, with its mild and ...
Shimizu Saba
Shimizu Saba (清水サバ, Shimizu saba) refers to Goma Saba, a species of mackerel caught in Tosashimizu. The fishing grounds off Cape Ashizuri are known fo...
Tsugani (Mokuzugani)
Tsugani (Mokuzugani, ツガニ) is a premium ingredient found in the pristine rivers of Kochi Prefecture, such as the Shimanto River and Niyodo River. A close r...
Kochi Grilled Eel
When people think of Kochi, the first thing that comes to mind is usually bonito fish, but Kochi’s grilled eel (うなぎ, unagi) is also a local specialty. Pre...
Nabeyaki Ramen
Nabeyaki Ramen (鍋焼きラーメン) is a light and flavorful Japanese ramen featuring a soy sauce-based chicken broth. Its thin, firm noodles are complemented by...
River Shrimp (Tenaga Ebi)
River shrimp (川エビ, Tenaga Ebi) are a treasured gift from the pristine rivers of Kochi Prefecture. Harvested from rivers such as the Shimanto River and Niy...
Sawachi Cuisine
Sawachi Cuisine (皿鉢料理, Sawachi ryouri) is a vibrant and hearty local dish featuring an assortment of sashimi, seared bonito, sushi, and more, all artisti...
