Kochi is surrounded by the bounty of nature, and an abundance of fresh ingredients are available from the sea, mountains, and rivers.

Sawachi cuisine, featuring bounty from the mountains and the sea presented in a hearty manner, is a traditional dish representative of Kochi that truly embodies the Tosa spirit of hospitality.

Let's explore the characteristics and history of Sawachi cuisine.

Characteristics of Sawachi cuisine

Sawachi cuisine is not characterized by a specific dish, but by its style. A variety of dishes, such as sashimi, sushi, simmered dishes, grilled dishes, fruit, and sweets, are served on large plates with a diameter of about 36 to 39 cm, and each plate is enough for about three people. The portions are very generous, and at banquets, the dishes are replenished one after another as they run out, allowing you to enjoy hearty hospitality.

The three basic dishes are "raw (sashimi)", "kumimono" and "sushi". "Raw" dishes include seared bonito and seasonal tuna sashimi, while "kumimono" dishes include a colorful assortment of simmered dishes, deep-fried dishes and salads. "Sushi" is also a standard dish, with sumptuous lineups of whole fish sushi and country sushi.

The presentation of the food is carefully balanced between odd and even numbers, and high and low, giving it a refined beauty. Sarabachi cuisine is an essential part of Kochi's banquet culture, and is always served at gatherings such as weddings, funerals, school entrance ceremonies, and birthday celebrations. It is also served at family events such as the New Year's holidays and Obon, and at gatherings with friends, making it a tradition deeply rooted in Kochi life.

Sarabachi cuisine is not bound by strict etiquette and can be enjoyed freely. The greatest appeal of Sarabachi cuisine is the open-mindedness of being able to take as much of what you like on your small plate and eat it as you like. You can enjoy a comfortable drinking session while fully savoring the bounty of Tosa's rich natural bounty.

The History of Sawachi Cuisine

The history of sawachi cuisine dates back to the 10th century. In the banquet described by Ki no Tsurayuki in his Tosa Nikki, a scene of hospitality similar to modern-day sawachi cuisine is described, showing that food served on large platters has played an important role in entertaining guests since that time.

The origins of Sarabachi cuisine can be traced back to Shinto rituals to pray for bountiful harvests. There was a custom of "shinjinkyoshoku" in which sacred offerings at harvest festivals were shared with attendees after being dedicated to the gods. This act is said to be the root of Sarabachi cuisine, and by having gods and people eat food together, a culture of savoring the blessings of nature has been cultivated.

It was during the Edo period that sawachi cuisine became established as a special dish for entertaining on special occasions. Sawachi cuisine, which is used to serve food extravagantly on celebratory occasions, became popular among the common people as well, but due to the Tosa clan's policy of "strong, healthy and simple," it was once considered a luxury item and was sometimes limited to the privileged classes of samurai, merchants, and farmers.

In the Meiji era, the feudal class system was abolished and sarabachi cuisine returned to the dining tables of ordinary people. Ema plaques dedicated to Suga Shrine depict people enjoying sake around a sarabachi dish of sea bream with head and tail attached. From this era, wealthy merchants and farmers competed with each other to spread the culture of entertaining with large plates, and the style of banquets known as "okyaku" became established.

Changes in Sawachi cuisine

Cooking Sawachi cuisine was divided into roles, with men filling the fish and women cooking the food. It was time-consuming to prepare the food, and in some cases it could take up to two days to prepare the ingredients.

In the old days, farming villages had groups called "yui" that worked together on farm work. Among them was a group called "jirugumi" that helped with cooking, serving, and cleaning up for banquets for "okyaku." Some of the "jirugumi" were skilled cooks known as "skilled cooks," and they would sometimes gain a reputation, with people saying things like "the sushi at that house is delicious" or "the father at that house is the best at tataki."

As time passed, groups like the "jirugumi" became less common, but in the late 1950s, catering companies offering sabachi cuisine began to increase in various regions. As a result, the scale of the food gradually became larger and the presentation became more luxurious. In addition to traditional sashimi and simmered dishes, Western-style dishes such as roast beef and fried shrimp are now commonly seen.

Tourist spots in Kochi

Kochi, where you can enjoy Sawachi cuisine, has many tourist spots. This time, we will introduce three popular tourist spots in Kochi.

Kochi Castle

Kochi Castle is a historic castle whose construction began in 1601 by the first lord of the Tosa domain, Yamauchi Kazutoyo, and was completed in 1611. In 1727, a major fire broke out in the castle town, destroying most of the buildings except for the Otemae Gate, but it was rebuilt in 1753.

Currently, 15 buildings, including the castle tower, Ote-mon Gate, and the Honmaru Palace "Kaitokukan," have been designated as Important Cultural Properties by the nation. The castle tower in particular has three layers and six floors, with a four-layered, five-storey exterior, and is the symbol of Kochi Castle. It is also of historical value as one of the 12 remaining wooden castle towers. The area in front of the Ote-mon Gate is a great photo spot, and the castle grounds are home to bronze statues of Yamauchi Kazutoyo and Itagaki Taisuke, making it a place of historical interest with plenty to see.

Shimanto River

The Shimanto River is the longest river in Shikoku and is known as the "last clear stream," a river rich in nature. Its source begins at Fuyuyama in Tsuno Town, and it flows a total length of 196 km to Shimanto City. The "submerged bridges" are a symbolic feature of this river, and have a unique structure that prevents the bridges from being washed away by submerging when the water level rises. Among them, the Sada Submerged Bridge is a popular photo spot for tourists.

The Shimanto River has also been selected as one of Japan's "100 Famous Waters," and is home to a variety of creatures, including sweetfish and eels. There are also places where you can try out SUP and canoeing, making it a popular tourist spot where you can fully enjoy the great outdoors.

Shikoku Karst

Shikoku Karst is one of the three major karsts in Japan, spanning Ehime and Kochi prefectures, and is a vast plateau stretching for about 25km in length. White limestone is dotted across the grasslands, creating an extraordinary landscape. The best way to drive is Prefectural Route 383, which runs along the ridge, where you can enjoy the idyllic sight of Tosa Akaushi cattle grazing in the pastures.

Tourist spots include Himezuruhira, where wind turbines stand in a row, and Godan Plateau, which offers a panoramic view of Mt. Ishizuchi and the Pacific Ocean. The beautiful natural scenery from the highlands, 1,000 to 1,500 meters above sea level, is a draw, and the area is also known as the "Switzerland of Japan."

How to get to Kochi

Kochi, which is attractive for its gourmet food and sightseeing, is located in a convenient location. We will introduce how to get there from the three major metropolitan areas of Tokyo, Nagoya, and Osaka.

If you are coming from Tokyo, flying is the most convenient option, with flights taking about 1 hour and 20 minutes from Haneda Airport to Kochi Ryoma Airport. From the airport, it is about a 30-minute bus ride to the city center.

There are direct flights from Nagoya to Kochi from Chubu Centrair International Airport, which take about an hour. If you travel by train, take the Shinkansen from Nagoya Station to Okayama, then change to the Nanpu Express for a journey of about four hours.

If you take a direct flight from Kansai International Airport, it will take about 40 minutes to get there, or if you take the train, take the Limited Express Nanpu from Shin-Osaka Station via Okayama, which will take about 3 hours and 30 minutes.

We also recommend taking a leisurely drive to Kochi. Find the best way to get there.

Location of Kochi Prefecture

summary

As a symbol of special occasions, Sawachi cuisine has been passed down by the people of Kochi, changing with the times, and is still served at important occasions today.

If you visit Kochi, be sure to try Sawachi cuisine.

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