This delicate, green seaweed has a light, briny flavor. It is often eaten as a rich paste mixed with miso or as dried flakes over rice. In Kochi, suji-aonori is fried as tempura, a perfect accompaniment to locally produced sake. Suji-aonori grows in the estuary of the Shimanto River. It is harvested by hand and hung to air-dry before being processed.
OTHER FRESH PRODUCTS
Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.
Ayu is a popular freshwater fish, known as "sweetfish" for its subtle, sweet taste.
Kochi's juicy, sweet freshwater shrimp are caught in the clear, clean waters of the Shimanto River.
BONITO / KATSUO
Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.
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