Yuzu and other citrus fruits add a refreshing accent to Kochi's famed seafood dishes.
Kochi has a wide variety of citrus fruits including yuzu, that pair well with seafood, especially bonito (katsuo) tataki and sashimi. The acidity of the citrus juice helps preserve seafood and adds a refreshing taste, used as a marinade or dressing. Finely chopped citrus peel is often added to seafood dishes in Kochi, to sharpen the appetite and create an enticing aroma. Yuzu is a valued ingredient, available in powdered form, yuzu pepper (yuzu kosho), yuzu miso paste and juices.
Kochi's abundant seafood is prized around Japan. Try the region's signature tuna, splendid alfonsino and yellowtail, among other varieties.
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