Bordering on the majestic Pacific Ocean and with clear streams and mountains that change color with the four seasons, Kochi is an area where the abundance of Japan’s natural blessings feels close at hand. One activity that allows people to enjoy that natural beauty is barbecuing. The Tosa red cow (akaushi) is recommended as the main meat for barbeques. The rich flavor of the red meat and moderate amount of fat is perfect for barbecuing. The chance to try ingredients from rivers and seas is also appealing. Some of Japan’s clearest streams, such as the Shimanto and Niyodo rivers, flow through Kochi, and there are camping areas and barbeque spots along the riversides. Ayu (or sweetfish) is a beautiful river fish that swim in those rivers, and salt-grilled ayu is a delicacy.
There are seaside barbeque spots, too. There, you can find fresh fish and shellfish caught in the Pacific Ocean. You can also enjoy grilling a variety of shellfish and salt-grilling fresh fish. No barbeque is complete without some vegetables, such as eggplants or bell peppers grown with plentiful water, sun, and light. You’re guaranteed to love these flavors you won’t find in restaurants when you cook with friends and family, surrounded by nature.