Introducing the top 10 unmissable local gourmet dishes from the Kochi region.
Introducing the top 10 unmissable local gourmet dishes from the Kochi region.
When visiting the Kochi region, be sure to enjoy the authentic local gourmet dishes at their best.
Table of Contents
Deep-fried moray eel
River shrimp (shrimps)
Nabeyaki ramen
Tataki of bonito
Tsugani (Mokuzu crab)
Kirazumochi
Kobuzushi
Kokerazashi
Dish bowl
Shimizu mackerel
Deep-fried moray eel
A new specialty of Tosa cuisine! Elegant and light taste
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, tataki, karaage, and sukiyaki. Deep-fried U...
River shrimp (shrimps)
Savory flavor and crisp texture!
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 the male scissors are longer than the l...
Nabeyaki ramen
Nabeyaki ramen that has been loved since ancient times in the city of Susaki
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 green onions, chikuwa and raw eggs. The be...
Tataki of bonito
Soul food that the people of Kochi do not love
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. Kochi's specialty “bonito tataki” is a dish ...
Tsugani (Mokuzu crab)
Kochi's autumn flavor “Tsugani (Mokuzu crab)” has a rich flavor created by river delicacies
“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 river. Although it is in the Shanghai cra...
Kirazumochi
Somewhere in the sweetness of the sweetness
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 from “cutting” which you do not have to cut...
Kobuzushi
Very popular from elderly people to children!
The recipe for “kobuzushi” is divided into the central part of Kochi Prefecture and the western part of the prefecture. The central part of the prefecture eats “Itakobuzushi”. This is a thin white ...
Kokerazashi
“kokerashi” essential to celebrations and Shinto rituals
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, but also “shizushi”, “figure zushi”, and ...
Dish bowl
An essential part of Tosa banquets, a platters of liquor
A sashimi, bonito tataki, sushi, and so on, is a gorgeous local dish. It is a local dish of Kochi Prefecture that is always performed in places where large numbers gather, such as banquets and Budd...
Shimizu mackerel
“Shimizu mackerel” in winter with fat like toro
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 mackerel is caught throughout the year. ...