Kochi is a ginger wonderland

Kochi is perhaps best known as the land of delicious seafood, especially based on the community’s unmatched love of katsuo no tataki (seared bonito). However, Kochi is a leading producer of another ingredient that adds a pleasant kick and depth of flavor to both savory and sweet dishes. Yes! We’re talking about glorious ginger, and farmers across Kochi are currently in the midst of their autumn harvest

Kochi covers over 40% of domestic ginger production, which is by far the highest in the country. This is a testament to Kochi’s distinct weather and pristine natural environment, which offers ideal conditions for growing the tropical plant (such as mild climate, plenty of sunshine, fertile lands, appropriate precipitation, etc.)

Particularly centered around the Shimanto, Monobe and Niyodo rivers, ginger farmers are buzzing with activity under the autumn sun. After harvest (October to November), batches of ginger are carefully stored in temperature and humidity-controlled facilities to then ship across the country

Ginger grown here is generally known to have mellow heat, beautiful fragrance, and less fiber strands (making it easier to grate and incorporate with other ingredients). In particular, the Kogane (golden) Ginger brand is gaining popularity for containing even higher levels of healthy substances that, for example, help boost immunity and improve blood circulation

At Kochi City’s Sunday Market, you can not only find fresh ginger, but products that utilize it in delicious ways like ginger butter bread, homemade ginger ale, ameyu (a hot ginger drink) and more!

Learn more about the Sunday Market: https://visitkochijapan.com/en/highlights/sundaymarket