Learn more about the beautiful region of Kochi, its people, climate, vibrant food culture and the local spirit of sharing and cooperation.

STORIES

Kochi is separated from other prefectures in Shikoku by mountains to the north and the Pacific Ocean to the south. This has fostered a warm, independent spirit, which informs the culture of eating, drinking and sharing. Kochi combines tradition and innovation, from the fishing methods that protect fish stocks to the eco-agriculture practices that sustain the area’s food production. The local spirit of sharing and cooperation extends to the sake industry in Kochi, where local brewers work together to share knowledge and improve the industry for all.

SEAFOOD CHEF YOSHINORI MIZUTANI

Yoshinori Mizutani is the Head Chef of Nishimura at the Shangri-La Hotel, one of Beijing’s finest Japanese restaurants.

TOSA SAKE BUYER RICK SMITH

Rick Smith, the owner of Sakaya, New York’s only store specializing in premium sake and shochu, is passionate about Tosa sake.

FOUR FOOD PROFESSIONALS AND YUZU

International food professionals explain how Kochi’s yuzu sparks creativity and is valued for its taste and quality.

SUSTAINABILITY & ECO-AGRICULTURE

Kochi farmers and producers have a strong committment to sustainable agricultural practices and environmental management.

KOCHI ORIGINAL FOOD CULTURE

Discover the warm, lively food culture of Kochi. It's about enjoying heaped platters of the freshest food, with friends and strangers alike.

KOCHI'S DRINKING CULTURE

The people of Kochi are known throughout Japan for their warm spirit and fun drinking culture, full of games, laughter and good times.

GUIDE TO TOSA SAKE BREWERIES

Tosa sake is light, and dry, and the perfect match for seafood. Discover the secrets of Kochi's 18 sake breweries.

GUIDE TO THE SHIMANTO RIVER

Explore Kochi's lifeblood, the Shimanto River. One of the cleanest, clearest rivers in Japan, it supports the local food culture and daily life.

KOCHI AND THE KUROSHIO CURRENT

The Kuroshio Current is the secret to Kochi's abundant fresh seafood, and its mild climate, bringing schools of fish and warm weather patterns.

SEAFOOD CHEF YOSHINORI MIZUTANI

Yoshinori Mizutani is the Head Chef of Nishimura at the Shangri-La Hotel, one of Beijing’s finest Japanese restaurants.

TOSA SAKE BUYER RICK SMITH

Rick Smith, the owner of Sakaya, New York’s only store specializing in premium sake and shochu, is passionate about Tosa sake.

FOUR FOOD PROFESSIONALS AND YUZU

International food professionals explain how Kochi’s yuzu sparks creativity and is valued for its taste and quality.

SUSTAINABILITY & ECO-AGRICULTURE

Kochi farmers and producers have a strong committment to sustainable agricultural practices and environmental management.

KOCHI ORIGINAL FOOD CULTURE

Discover the warm, lively food culture of Kochi. It's about enjoying heaped platters of the freshest food, with friends and strangers alike.

KOCHI'S DRINKING CULTURE

The people of Kochi are known throughout Japan for their warm spirit and fun drinking culture, full of games, laughter and good times.

GUIDE TO TOSA SAKE BREWERIES

Tosa sake is light, and dry, and the perfect match for seafood. Discover the secrets of Kochi's 18 sake breweries.

GUIDE TO THE SHIMANTO RIVER

Explore Kochi's lifeblood, the Shimanto River. One of the cleanest, clearest rivers in Japan, it supports the local food culture and daily life.

KOCHI AND THE KUROSHIO CURRENT

The Kuroshio Current is the secret to Kochi's abundant fresh seafood, and its mild climate, bringing schools of fish and warm weather patterns.

WHAT'S NEXT

We have sales offices around the world to help you connect with Kochi’s excellent products. For more information about Kochi products and for business enquiries, please complete an enquiry form. We will contact you from your nearest overseas office, or from Japan.

CONTACT US
map whatsnext