Kochi is home to a large variety of tomatoes, from heirloom to new cultivars. Most notably, the prefecture is said to be the birthplace of extra-sweet "fruit tomatoes." In the early 1970s, a typhoon caused large waves to cover the tomato fields. The salty soil produced smaller, but much sweeter, tomatoes. Today, careful cultivation and soil management in greenhouses produces fruit tomatoes with a high sugar content, lots of juice, and a refreshing acidity.
OTHER FRESH PRODUCTS
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.
Fresh okra is the taste of summer. Kochi okra is delicious eaten raw or in soups and stews.
GARLIC CHIVES (NIRA)
Kochi is Japan's largest producer of garlic chives, or nira, which add a delicate garlic aroma to Japanese and Chinese dishes.
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