The clean waters of the Shimanto River nurtures high-quality freshwater shrimp, or tenaga ebi (Macrobrachium). Local freshwater shrimp are prized for their sweet taste and firm, juicy flesh. They grow to around 9 centimeters long, and the males have long front claws, similar to scampi. These small shrimp are usually boiled or fried and eaten whole, without peeling. Freshwater shrimp are caught using traditional traps made from bundled twigs and leaves. The season lasts from June to September.
OTHER FRESH PRODUCTS
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
These scallops with colorful shells thrive in the mild waters around Kochi. Enjoy their creamy taste.
Try Kochi's delicious freshwater eels, raised in the crystal clear rivers of the region.
Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.
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