STORY

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.

Kochi spreads like a crescent along the southern coast of Shikoku island. Tosa Bay on the Pacific Ocean benefits from the warm ocean current called the Kuroshio, or Black Current, which flows from the south. Part of the North Pacific Gyre, the Kuroshio carries warm water from the equator along the eastern coastline of Japan. It shapes not only local marine life and fishing, but also the region’s overall climate. The powerful warm current forms the western part of the North Pacific Subtropical Gyre, bringing rain to the area, as the warm air from the Kuroshio meets cold air from Kochi’s mountain ranges. The Kuroshio brings a wealth of fish and diverse sealife to Kochi, including bonito (katsuo, a major local commodity), bluefin tuna, yellowtail, southern mackerel, and squid.

RELATED PRODUCTS

SELECT SEAFOOD

Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

SELECT SEAFOOD

Kochi's abundant seafood is prized around Japan. Try the region's signature bonito and red sea bream.

BONITO / KATSUO

Bonito is a signature fish of Kochi, prized for its deep, ruby meat and rich flavor.

FRESH INSPIRATION

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