Kochi produces more eggplants than any other prefecture in Japan. Various varieties are produced in the prefecture, including the Kochi Nasu. The skin and flesh are soft and can be used in a wide variety of Japanese, Chinese and Western dishes. Other varieties grown in Kochi include Bei Nasu, with a sweet, creamy flesh that is ideal for cooking, and Ko Nasu which have a moist and elegant texture, ideal for tempura and simmered dishes. In Kochi, eggplants are grown in greenhouses and harvested year-round."
OTHER FRESH PRODUCTS
Japanese cucumbers are small and sweet, with a subtle melon aroma. Kochi's cucumbers are delicious raw or pickled.
Myoga is a member of the ginger family, that adds a refreshing citrusy taste and a beautiful pink accent to summer dishes.
TOMATOES (KOCHI FRUIT TOMATOES)
Kochi's famed fruit tomatoes add a delicate balance of sweetness and fresh acidity to dishes and beverages.
Shiso leaves add a distinctive note of herbal freshness that is essential to Japanese cuisine in summer.
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