Charcoal-grilled seared bonito, highly aromatic yuzu, and vegetables and fruits grown by Kochi's mountains and seas. Kochi is a prefecture bringing together ingredients with robust flavors. At the same time, tools born from living in the fields, mountains, and rivers—such as Tosa forged blades and Japanese paper—are also alive. When considering a Made in Japan-first dining table and outdoor life, there is joy in combining Kochi's foods and tools.
Seared bonito, with its surface roasted fragrantly, is a representative flavor of Kochi. We will mainly introduce items allowing you to enjoy "Tosa seared bonito" at home, such as products combining the seared meat with dedicated sauces, solar salt, and condiments, or processed goods making use of seafood.
Kochi-grown yuzu is highly aromatic and reborn into various products as ponzu, juice, syrup, and beverages. We will introduce yuzu items easily incorporated into daily cooking and snack times, from seasonings usable for hot pots, grilled fish, and salads, to drink bases enjoyable just by mixing with carbonated water.
Manufacturing intricately tied to Kochi's nature includes Tosa forged blades—forging farming tools, cooking knives, and knives—and Tosa Washi (Japanese paper) made utilizing river water. We will introduce the appeal of Kochi's tools through blades dependable even in mountain work or outdoors, and Japanese paper items you want to use for letters, packaging, and lighting.
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