In Kochi, wild freshwater eels thrive in the limpid streams of the Shimanto and Niyodo Rivers. Farmed eels are also popular, and careful farming methods produce freshwater eels with firm flesh and a delicate, savory flavor. Eel fry are caught in crystal-clear rivers, then raised in heated pools indoors, drawing water from a clear, subterranean streams. Due to Kochi's advanced aquaculture methods, farmed eels in Kochi are highly regarded along with wild eels.
OTHER FRESH PRODUCTS
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
BONITO / KATSUO
Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.
Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.
This delicious, delicately briny seaweed grows where the Shimanto River meets the Pacific Ocean.
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