Regional food and famous sweets of Kochi
A strong market and drinking culture celebrates bonito, citrus, river fish, mountain vegetables, and generous communal platters.
Kochi is part of the Shikoku region. This page lists the guides currently available in English.
13 guides in English
- Katsuo no TatakiKochi
Katsuo no tataki is Kochi's signature preparation of bonito, seared rapidly on the outside while remaining raw within, then cut into thick slices...
- Kochi GuruniKochi
Guruni is a Kochi household dish that simmers evenly diced daikon, carrot, taro, konnyaku and other familiar ingredients in a seasoned broth.
- Kochi Imo KenpiKochi
Imo kenpi cuts sweet potato into slender sticks, fries them until hard and crisp, and coats them in a thin sugar syrup that dries into a pale glaze.
- Kochi Itadori CuisineKochi
Kochi cooks young Japanese knotweed shoots by peeling, blanching and soaking or salt-treating them to control their sharp acidity, then stir-fries the...
- Kochi KanzashiKochi
Kanzashi wraps a moist white-bean filling scented lightly with yuzu in a soft baked shell, often decorated with a hairpin motif.
- Kochi Kokera-zushiKochi
Kokera-zushi presses layers of vinegared rice with fish, vegetables, egg and other ingredients into a substantial regional sushi.
- Kochi Mire BiscuitsKochi
Mire Biscuits are small round biscuits briefly fried for a firm, toasted crunch and finished with enough salt to sharpen their mild sweetness.
- Kochi Tosa NikkiKochi
Tosa Nikki encloses soft gyuhi in sweet bean paste and coats it with fine crumb-like baked flakes, combining chewy and gently crumbly textures.
- Kochi Tsugani SoupKochi
Tsugani-jiru uses river crabs caught in waterways such as the Shimanto and Niyodo rivers to make an intensely savory soup.
- Kochi Utsubo CuisineKochi
Utsubo cuisine turns collagen-rich moray eel into karaage, straw-seared tataki, simmered head, dried fish, aspic and soup, combining firm white meat...
- Sawachi CuisineKochi
Sawachi cuisine is Kochi's generous banquet style in which sashimi, sushi, seared bonito, shellfish, simmered foods, fried dishes, fruit, and other...
- Tosa DoromeKochi
Dorome is the Tosa name for tiny translucent sardine or anchovy fry, served raw with vinegared miso or sanbaizu, or added to clear soup. Boiling...
- Tosa ShutoKochi
Shuto salts and matures cleaned bonito stomach and intestine into an intense, sticky shiokara, sometimes adjusting it with sake, mirin, sweetener...