Japanese cucumbers are smaller and thinner than most international varieties, with deep green, glossy skin and small, edible seeds. Cucumbers grown in Kochi are crisp and juicy, with a light, sweet taste. They are popularly eaten raw in salads, and on sushi, dipped in miso paste, or lightly pickled in vinegar or citrus juice. Japanese cucumbers grow in fields and greenhouses all year.
OTHER FRESH PRODUCTS
Kochi is known for its mellow ginger, which is grown along the Shimanto, Monobe, and Nioyodo rivers.
Shiso leaves add a distinctive note of herbal freshness that is essential to Japanese cuisine in summer.
TOMATOES (KOCHI FRUIT TOMATOES)
Kochi's famed fruit tomatoes add a delicate balance of sweetness and fresh acidity to dishes and beverages.
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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