In this article, we will focus on Kochi Prefecture's B-class gourmet food and introduce some of the delicious local dishes. Kochi Prefecture is known for its thriving vegetable production, taking advantage of its warm climate, and for its bonito line fishing.

Let's explore the charm of Kochi while learning about local flavors and specialties!

What is Kochi Prefecture's B-class gourmet food? Introducing popular dishes unique to the area

B-class gourmet food refers to easy-to-prepare and delicious food that is loved by locals. Kochi Prefecture has many local gourmet foods that make use of seasonal produce, such as "katsuo no tataki" (seared bonito) and the colorful "sawachi cuisine."

This time, we will introduce some delicious dishes that are unique to Kochi Prefecture.

A representative local dish of Kochi: Seared bonito

"Tuna tataki," a dish beloved by the people of Kochi Prefecture, is made by cutting crisply grilled bonito skin into thick slices and eating it with aromatic vegetables such as garlic, green onions, and myoga ginger.

One of the great pleasures of Kochi's "Katsuo no Tataki" is enjoying the fresh bonito with a variety of seasonings, such as ponzu and Tosa vinegar.

The salted bonito taki is also delicious, with a rich umami flavor and the fragrant skin of the bonito.

Aki region's hidden soul food: Seared eggplant

"Seared eggplant" is a familiar home-cooked dish in Kochi Prefecture. Deep-fried eggplant is topped with shredded horse mackerel or mackerel, ginger, Japanese ginger, green shiso, and other condiments. We recommend adding ponzu soy sauce to taste.

The juicy eggplant and the crunchy texture of the refreshing vegetables add a nice accent to the dish.

"Nasu no tataki" is easy to make, but it is also a local dish that has been recognized as a 100-year food by the Agency for Cultural Affairs. The eggplant goes well with oil, and the umami of the fish and the refreshing aroma of the condiments will have you coming back for more.

Sawachi cuisine, featuring lavish presentations of seasonal ingredients

Kochi Prefecture's food culture is famous for its "Sawachi cuisine," which features lavish servings of seafood and land delicacies, including sashimi, simmered dishes, fried dishes, and sushi, all served on large, colorfully painted plates.

Sawachi is not the name of a specific dish, but rather refers to the unrestrained and dynamic presentation and style of eating. This dish offers a glimpse of the hospitality unique to Tosa, where a large group gathers around the table, freely picking up what they want to eat from small plates and eating, and entertaining guests by plating delicious food.  

Nabeyaki ramen with the delicious flavor of chicken bone soy sauce

Nabeyaki Ramen, which originated in Susaki City, is a unique dish in which ramen is served in a piping hot clay pot. It is a nostalgic Japanese-style ramen with a light flavor, including chicken bone soy sauce-flavored soup and chewy thin noodles, but because it is served in a clay pot, it can be enjoyed hot from start to finish. In addition, Nabeyaki Ramen served in restaurants is sometimes served with pickles (takuan) as a garnish.

The ingredients are chicken, green onions, chikuwa (fish cake), eggs, etc., and adding an egg yolk gives it a rich and mellow flavor. It is also recommended to add rice to the remaining soup and eat it as porridge.

Moray dishes with irresistible fatty skin and light white flesh

Also known as the gangster of the sea, the moray eel has a slightly ferocious appearance, but its deliciousness is actually quite delicate, with a perfect balance between its fatty skin and its thick, tender white flesh.

Recommended ways to eat it are as "seared pufferfish" or "fried pufferfish." When making it as "seared pufferfish," you can enjoy the refreshing vinegared miso and the rich flavor of the pufferfish by mixing it with leaf garlic and a vinegared miso sauce called "nuta."

When deep-fried, you can enjoy the juicy skin and chewy white flesh, and the balance of fatty skin and mild white flesh is the secret to pufferfish's deliciousness.

Naruko rice bowl topped with ginger flavor and colorful vegetables

The Yosakoi Festival is a summer event in Kochi Prefecture. The Naruko Bowl we are introducing today was created with the image of the Naruko (a wooden bell) held by the dancers at the festival in mind. The bowl is made with ginger-scented rice and is decorated with a vibrant array of deep-fried chicken, green peppers, eggplant, shishito peppers, and more.

Deep-frying the vegetables gives them a glossy, colorful appearance, and the refreshing ponzu sauce and sour vinegar soy sauce make this a mouthwatering dish. It's a hearty dish, and you can enjoy the refreshing aroma of the aromatic vegetables.

Crispy and filling miso cutlet ramen

"Miso Katsu Ramen" is a miso ramen topped with a hearty cutlet, a B-class gourmet dish from Kochi that is known only to those in the know. It is said to have originated when the "katsu" from a popular cutlet set meal at a restaurant was added to ramen.

When you dip the crispy breaded pork cutlet into the rich miso soup, the delicious flavor of the pork cutlet fills your mouth. You can also enjoy the difference in texture from when it's freshly fried. If you're in Kochi and want a hearty meal, this is the place to go.

Tosashimizu soul food, Perayaki

"Perayaki" is a soul food of Tosashimizu that has been loved as a beer companion or a snack for children. It is a local gourmet dish made by rolling out a thin layer of dough made from wheat flour, eggs and water, and topping it with spring onions, fried small sardines, dried bonito flakes, and eggs and baking it.

A little different from okonomiyaki, Perayaki is made with flavorful fried baby sardines and local specialty dried bonito flakes. The fluffy batter is topped with the delicious flavor of the baby sardines and the aroma of the condiments, making it a delicious dish that you will want to try again and again. Try adding some thick sauce or Worcestershire sauce to it.

Kochi specialty: street food dumplings

When we think of drinking parties, we often think of izakayas, but in Kochi, it is popular to eat "yatai ryori" (food stalls) as a final meal after drinking. Among them, Kochi's "yatai gyoza" (food stall dumplings) are Although small, they are characterized by their flavorful filling and crispy skin.

The filling, which is flavored with pork, cabbage, chives, and garlic, and the crispy, half-fried skin are so delicious that you'll be hooked once you try them. Depending on the restaurant, you can add a special sauce to enjoy the local flavor even more. Be sure to try the delicious "yatai gyoza" on a night in Kochi.

Konan chive fried noodles with plenty of chives and salt sauce

The "Konan Leek Yakisoba" is made with plenty of chives from Konan City, and the chives have a strong presence. It is served with a special salt sauce. The chewy medium-thick noodles go well with the salt sauce, making it a dish that will have you eating more and more.

If you squeeze a lemon into the noodles about halfway through, it will add a refreshing sourness and you can enjoy a different flavor. The Konan Chive Yakisoba is packed with the deliciousness of chives and is a taste that can only be found in Konan City. Please try the combination with the salt-fried noodles.

Traditional sweets: Imokenpi

Imokenpi is a local sweet from Kochi Prefecture made from deep-fried sweet potatoes cut into stick shapes and coated with sugar.

Long ago, a type of dried confectionery made by baking wheat flour into a rod shape was called "kenpi," and it is said that imokenpi came to be called this because of its similar shape. This traditional imokenpi is made with simple ingredients and is a dish that allows you to directly taste the deliciousness of the potato used as an ingredient.

Deep-frying it twice gives it a crispy and fragrant texture, making it a popular souvenir or gift from Kochi.

Location of Kochi Prefecture

summary

This time, we introduced B-class gourmet food in Kochi Prefecture. There are many more amazing local gourmet foods in Kochi, such as the original "Miso Katsu Ramen" and the impressive "Konan Chive Yakisoba."

If you are traveling, be sure to try these delicious dishes.

\ We are looking for Tempo Star affiliates! /