The mild, humid climate gives Kochi the conditions necessary to be Japan's largest ginger producer. Kochi is responsible for about 40 percent of domestic ginger production, mainly grown along the Shimanto, Monobe, and Nioyodo rivers. Ginger is harvested from October to November, then stored carefully in temperature and humidity-controlled conditions, allowing it to develop a rich flavor and mellow heat. Kochi ginger is ideal for pickling, cooking, and use as a condiment.
OTHER FRESH PRODUCTS
Myoga is a member of the ginger family, that adds a refreshing citrusy taste and a beautiful pink accent to summer dishes.
JAPANESE GREEN BELL PEPPERS
Kochi's small green peppers, called "piman", are mild and slightly sweet. Enjoy them raw or in a cooked dish.
Try the mild flavor and firm flesh of Kochi's "Tosa nasu" variety of eggplants, which are ideal for simmering and frying.
TOSA SWEET PEPPERS
Try Tosa sweet peppers in your next stir fry. They have beautiful, glossy green skin and a mild flavor.
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