SEAFOOD

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

KOCHI SPECIALS

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

SELECT SEAFOOD

Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.

EEL

Try Kochi's delicious freshwater eels, raised in the crystal clear rivers of the region.

SUJI-AONORI

This delicious, delicately briny seaweed grows where the Shimanto River meets the Pacific Ocean.

AYU (SWEETFISH)

Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.

WHAT'S NEXT

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