VEGETABLES

OKRA

Fresh okra is the taste of summer. Kochi okra is delicious eaten raw or in soups and stews.

KOCHI SPECIALS

This mainstay of African, Caribbean, and Asian cuisine is a summer staple in Japan. Okra has crisp flesh and a slippery inside. It can be eaten raw or added to soups, curries and stews. In Kochi, okra is grown in open fields and greenhouses, and harvested from April through October.

OTHER FRESH PRODUCTS

GREEN SHISO

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.

JAPANESE GREEN BELL PEPPERS

Kochi's small green peppers, called "piman", are mild and slightly sweet. Enjoy them raw or in a cooked dish.

JAPANESE EGGPLANTS

Try the mild flavor and firm flesh of Kochi's "Tosa nasu" variety of eggplants, which are ideal for simmering and frying.

WHAT'S NEXT

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