This medium-sized relative of mackerel and tuna is characterized by its ruby-red meat and rich flavor. Bonito flakes, made by repeatedly smoking and drying the flesh, are an essential element of Japanese cooking, adding umami to soups and stocks. A signature dish of Kochi is katsuo tataki: bonito fillets quickly seared over hot flames. Large schools of bonito are brought to Kochi by the warm Kuroshio Current.
OTHER FRESH PRODUCTS
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
Try Kochi's delicious freshwater eels, raised in the crystal clear rivers of the region.
This delicious, delicately briny seaweed grows where the Shimanto River meets the Pacific Ocean.
Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.
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