🕓 2025/3/29
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About Kochi Prefecture's Gourmet Cuisine
Kochi Prefecture, blessed with a warm climate facing the Pacific Ocean and the rich bounty of the sea brought by the Kuroshio Current, has developed a unique food culture nurtured by the pristine natural environment of clear streams like the Shimanto River and its mountains. With a well-balanced abundance of seafood, river delicacies, and mountain produce, the local cuisine that makes the most of fresh ingredients attracts many people.
In particular, "Moray Eel Dishes," "Seared Bonito (Katsuo no Tataki)," and "Nabeyaki Ramen" boast high popularity as representative local gourmet foods of Kochi Prefecture. When you visit Kochi, be sure to savor these dishes and experience the unique food culture that embodies the local climate and the wisdom of its people.
Kochi's Top 3 Must-Try Gourmet Foods: 1. Moray Eel Dishes
1. Moray Eel Dishes
出展：https://eats.jp/detail/100371
● The Allure of Moray Eel Dishes
Kochi Prefecture's moray eel dishes offer a refined and profound flavor that belies their appearance. With their long, slender bodies and sharp teeth, moray eels might initially be avoided as an ingredient, but they have long been cherished locally and are an integral part of Kochi's culinary culture. Their greatest appeal lies in their unique texture and umami. The firm, springy flesh releases sweetness and richness with every chew, providing a light yet deeply satisfying experience.
The versatility of moray eels in cooking is also one of their attractions, as they can be prepared in a wide variety of ways, from sashimi and tataki to deep-fried, simmered, and hot pot dishes. Among these, the deep-fried moray eel (karaage) is particularly outstanding, boasting a crispy and fragrant exterior with a moist and juicy interior, making it a perfect accompaniment to beer or sake. The skin is also rich in collagen, attracting attention from those conscious of beauty and health.
●The History of Moray Eel Dishes
The history of moray eel dishes in Kochi Prefecture is a unique culinary culture nurtured by the wisdom and ingenuity of the local people. Despite their fierce appearance and the difficulty in handling them, moray eels have been a valuable food source for fishermen and coastal residents since ancient times due to their relatively stable catches in the Kuroshio Current-fed waters off Kochi. In an era without refrigeration technology, they were preserved as dried fish, supporting daily meals.
Although they are bony and challenging to prepare, local culinary techniques for making them easy to eat and delicious, such as deep-frying and simmering, have developed over time, establishing them as a local specialty of Kochi today. In recent years, they have gained popularity among tourists and are now known nationwide as a dish symbolizing "Kochi-ness."
● Where to Eat Moray Eel Dishes!
- Name: Tosa Fish Market Hirome Market Branch (土佐魚菜市場 ひろめ市場店)
- Attraction:
If you want to savor Kochi's famous gourmet foods, the "Deep-Fried Moray Eel (Utsubo no Karaage)" at Hirome Market is an absolute must-try. Located in a lively atmosphere reminiscent of a souvenir shop, Hirome Market is a fantastic spot for food enthusiasts who enjoy eating their way through local delicacies. Among the many offerings, the processed seafood and fried items provided by Tosa Fish Market are exceptionally popular with both locals and tourists, pairing perfectly with beer.
Their "Deep-Fried Moray Eel" is an exquisite dish with a crispy and fragrant exterior and a moist interior packed with umami. It is well-seasoned and has a non-fishy flavor that is sure to become addictive once you try it. As a thoughtful touch, if it cools down, the staff will happily reheat it in a microwave for you. - Access: Approximately a 3-minute walk north from the "Ōhashi Dōri" tram stop on the Tosaden Kōtsū Ino Line.
- Address: 2-3-1 Obiyamachi, Kochi City, Kochi Prefecture, Hirome Market Ryoma Street (高知県高知市帯屋町2-3-1 ひろめ市場 龍馬通り)
- Google Maps：https://maps.app.goo.gl/Bpx6KPrLY5VniftU9
2. Seared Bonito (Katsuo no Tataki)
出展：https://funfun-tokushima.jp
● The Allure of Seared Bonito (Katsuo no Tataki)
Kochi Prefecture's "Katsuo no Tataki" is a renowned local dish that perfectly highlights the fresh flavor and aroma of bonito. The fragrant crust created by boldly searing the surface with straw, combined with the moist, rare center of the red flesh, achieves an exquisite balance. Bonito nurtured by the Kuroshio Current off Kochi has firm flesh and a rich fat content, allowing you to fully enjoy the deliciousness of the ingredient itself.
Common garnishes include garlic, onion, and perilla leaves, and in addition to the classic ponzu sauce, "salt tataki," enjoyed with just salt, is also popular. It's a simple way to truly appreciate the high quality of the ingredients. At markets and restaurants, you can often witness the straw-searing performance right before your eyes, adding to the visual and aromatic enjoyment. Katsuo no Tataki is a dish that embodies the spirit of Kochi, combining boldness and delicacy.
● The History of Seared Bonito (Katsuo no Tataki)
Kochi Prefecture's "Katsuo no Tataki" is a traditional dish born from the bonito nurtured by the blessings of the Kuroshio Current and the wisdom of the local people. While there are various theories about its origin, a particularly famous one suggests that Manjiro Nakahama (John Manjiro), who was from Tosa (the former name of Kochi) and returned from America, introduced the method of briefly searing the surface, inspired by steak preparation. This technique, which preserves the freshness of the bonito while reducing any fishy smell and adding a fragrant aroma, became established in Kochi as an innovative way of cooking.
"Straw-Seared Tataki" in particular is a unique Kochi technique that involves rapidly searing the surface of the bonito with the intense heat of burning straw, imparting a distinctive aroma and umami to the fish. This cooking method has been passed down through generations and is now enjoyed as a lively performance for tourists as well.
● Where to Eat Seared Bonito (Katsuo no Tataki)!
- Name: Myojinmaru Main Branch (明神丸 本店)
- Attraction:
Myojinmaru's specialty is Salted Seared Bonito (Katsuo no Shio Tataki), served with coarse salt. The thickly sliced bonito has a fragrant sear, and the aroma unique to straw-searing is irresistible. It's a famous restaurant representing Kochi's straw-seared bonito tataki, where they boldly demonstrate the straw-searing process right in front of the store. The performance of the blazing flames and fragrant smoke is truly captivating. Their signature "Salt Tataki" is served freshly seared with coarse salt, and the aroma of the straw-searing and the umami of the bonito are a perfect match.
The thickly cut bonito is rare and melt-in-your-mouth tender in the center, with no fishy smell whatsoever and a rich umami that fills your mouth. Its reputation is so high that some say, "A friend living in Kochi told me, 'If you're going to eat bonito, this is the only place to go!'" - Address: 1-1-2 Honmachi, Kochi City, Kochi Prefecture (高知県高知市本町1-1-2)
- Access: 63 meters from Horizume Station.
- Google Maps : https://maps.app.goo.gl/mbk3vgY8NHjaKBWUA
3. Nabeyaki Ramen (Hot Pot Ramen)
出展：食べログ
● The Allure of Nabeyaki Ramen
Kochi Prefecture's Nabeyaki Ramen is a unique local ramen style that is served piping hot in a clay pot (donabe), simmering as it arrives at your table. The first spoonful reveals the deep richness and gentle flavor of its chicken broth-based soup. Not overly strong, yet with a distinct umami, the soup is so delicious you'll want to drink every last drop. The clay pot's ability to retain heat is another highlight, allowing you to enjoy the ramen steaming hot from the first bite to the very last.
The noodles are straight and thin, maintaining a pleasant firmness even in the hot soup and coating themselves well with the broth. The toppings often include familiar ingredients such as chicken, chikuwa (fishcake), a raw egg, and green onions. These ingredients meld into the soup, further deepening its flavor. The raw egg cooks to a soft-boiled consistency, and you can enjoy its mellowing effect as you break it and mix it into the soup.
● The History of Nabeyaki Ramen
The history of Kochi Prefecture's local specialty, "Nabeyaki Ramen," is said to have begun in the 1940s at a certain diner in Susaki City, Kochi Prefecture, called "Taniguchi Shokudo." It was there that the ramen simmered and served in a clay pot was devised with the intention of providing warm and nutritious meals to the local community.
After Taniguchi Shokudo closed down, Nabeyaki Ramen temporarily declined in popularity. However, through the efforts of local residents and enthusiastic restaurant owners who wanted to preserve it as a Susaki specialty, it began to garner attention again in the 2000s. Through the establishment of an organization called the "Susaki Specialty Nabeyaki Ramen Project X," community-wide promotional activities, and participation in events, its appeal spread both within and outside the prefecture. Today, it has become one of Kochi Prefecture's most representative local ramen dishes.
● Where to Eat Nabeyaki Ramen!
- Name: Taniguchi Shokudo (谷口食堂)
- Attraction:
If you want to taste authentic Nabeyaki Ramen in the heart of Kochi City, "Taniguchi Shokudo" is a must-visit. They recreate the Nabeyaki Ramen that originated in Susaki City using the same shop name and recipe, and its high quality has become a talking point among locals and tourists alike.
Served simmering in a clay pot, the ramen makes a striking impression from the moment it arrives. The soup, based on the broth of mature chicken, slowly simmered with pork trotters, kelp, and vegetables, has a profound flavor with a firm richness, yet surprisingly leaves a clean aftertaste. The thin, straight noodles coat themselves well with the soup, allowing you to enjoy it hot until the very last bite. In the small, cozy shop with a Japanese-style ambiance, you can slowly savor a bowl that warms you to your core, and you're sure to discover a new charm of Kochi. - Address: Tamura Building 1F, 1-7-14 Otesuji, Kochi City, Kochi Prefecture (高知県高知市追手筋1-7-14 田村ビル 1F)
- Access: A 5-minute walk from Hasuikemachi-dori Station on the Tosaden Tramway Sambashi Line.
- Google Maps：https://maps.app.goo.gl/fNCtsmoGwsfdfQHw6