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