Kyuuri to Kawa-Ebi no Nimono Kochi River shrimp are bigclaw river shrimp. It is one of the specialties of Kochi Pre…
Kibinago no Hokaburi Kochi In Kochi prefecture, sardines were soaked in vinegar and made into sushi using “…
Gimburo Zushi Kochi "Gimburo beans" are a type of black turtle bean which has been grown in househol…
Simmered Stir-fried Royal Ferns Kochi In mountain villages, "fried royal fern with oil," tofu paste, and simmered vege…
Imobera Azuki Kochi Known for being the production area of Tosa washi paper, Ino-machi is located in…
Sawachi ryori Kochi The representative cuisine of Kochi prefecture is sawachi ryori. This is not the…
Hachiku to Endo no Nimono(Henon Bamboo and Green Pea Stew) Kochi Bamboo shoots are often eaten in Kōchi prefecture. mōsō bamboo is in season at t…
Taimo no Korobashi Kochi In Kochi Prefecture, taro is called taimo and has been eaten since long ago as a…
Kure no nimono Kochi The local dish eaten at New Year's Eve in Kochi Prefecture is "Kureno-ni-nimono"…
Tohu no umezu zuke Kochi Tofu was first eaten in Japan in the late Heian period (794-1185). It is said to…
Himeichi to mikan no karashini Kochi Himeichi is a small fish caught in small bottom trawls in Tosa Bay. Its official…
Stir-fried stalks of sweet potatoes Kochi In Kochi Prefecture, there is a food culture of eating sweet potatoes and pumpki…
Bonito tataki Kochi Bonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily ba…
Vinegared Ryukyu Kochi In Kochi Prefecture, the petiole part of the leaf and stem of the Hasuimo (a mem…
Stir-fried itadori Kochi “Itadori” (Japanese knotweed) is a member of the buckwheat family that grows wil…