Regional food and famous sweets of Kochi

Tosa Nikki is Aoyagi's Kochi confection, wrapping smooth azuki paste in gyuhi and coating it with the maker's fine soboro crumbs.

Guruni slowly simmers evenly diced taro, daikon, carrot, burdock, konnyaku and fried tofu together.

Imo kenpi cuts sweet potato into slender sticks, fries them crisp, and coats them with sugar syrup. Thickness, potato variety, glaze, salt, and yuzu...

Itadori no abura-itame is a Kochi home dish of peeled and prepared young Japanese knotweed stems quickly stir-fried with oil, sugar and soy sauce. The...

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Sawachi cuisine arranges sashimi, seared bonito, sushi, simmered foods, fries, fish cakes and sometimes sweets on large decorated platters for guests...

Tsugani soup crushes Japanese mitten crab with water, strains out shell, then cooks the rich liquid with eggplant and hasuimo stalk.

Kochi cooks expertly deboned moray eel as tataki, karaage, nikogori, sukiyaki and dried fish, especially along its central and eastern coast.

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Mille Biscuits are small round biscuits fried in oil and salted in Kochi. Nomura's Majime Mille Biscuits have scalloped edges, tiny holes and a golden...

Shuto is made by salting and long-fermenting the stomach, intestines and related viscera of bonito. It is not a bonito-meat relish but an intensely...

Kanzashi is a Hamako confection launched in Kochi in 1962. Yuzu-scented white bean paste is enclosed in a moist soft shell and baked in foil, with a...

Dorome is Kochi's name and serving style for raw fry of anchovy and related sardines, usually about 2–3 cm long.