- 2021.12.12
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Get your greens, Kochi style!
From katsuo no tataki (seared bonito) to charcoal grilled unagi (eel) caught directly from the crystal-clear Shimanto River, we have previously highlighted an array of Kochi’s yummiest local foods. However, today we are introducing four foods that are not only delicious but also have a festive, Christmas-y green color to get you ready for the holidays!
Yuzukosho
Yuzukosho is a spicy, peppery, and umami-rich paste with floral notes of yuzu, the aromatic citrus fruit widely grown in Kochi. This versatile condiment can be used to add a depth of flavor to hot pot dishes, meat skewers, stir-fried vegetables, and more.
Shihochiku
Shihochiku is a rare bamboo shoot harvested during the autumn with a crunchy texture and slight bitterness. It is commonly prepared by simmering in a soy sauce-based broth with bonito or chicken.
Itadori
Itadori (Japanese knotweed) is a wild mountain vegetable, which is harvested in the spring but enjoyed all-year-round as it is easily preserved by salting or freezing. Itadori has an almost crunchy texture, and is commonly stir-fried with soy sauce and roasted sesame seeds.
Aonori tempura
The Shimanto River area is famous for its delicious aonori (river laver), and it is absolutely delicious deep-fried. Salty and flavorful with the most satisfying crunch…aonori tempura makes an incredible side dish or snack!
Discover more of Kochi’s food culture: https://visitkochijapan.com/en/taste-of-kochi
Yuzukosho
Yuzukosho is a spicy, peppery, and umami-rich paste with floral notes of yuzu, the aromatic citrus fruit widely grown in Kochi. This versatile condiment can be used to add a depth of flavor to hot pot dishes, meat skewers, stir-fried vegetables, and more.
Shihochiku
Shihochiku is a rare bamboo shoot harvested during the autumn with a crunchy texture and slight bitterness. It is commonly prepared by simmering in a soy sauce-based broth with bonito or chicken.
Itadori
Itadori (Japanese knotweed) is a wild mountain vegetable, which is harvested in the spring but enjoyed all-year-round as it is easily preserved by salting or freezing. Itadori has an almost crunchy texture, and is commonly stir-fried with soy sauce and roasted sesame seeds.
Aonori tempura
The Shimanto River area is famous for its delicious aonori (river laver), and it is absolutely delicious deep-fried. Salty and flavorful with the most satisfying crunch…aonori tempura makes an incredible side dish or snack!
Discover more of Kochi’s food culture: https://visitkochijapan.com/en/taste-of-kochi
