Kochi

  • Millie Biscuit

    Traditional sweet-salty biscuits seasoned with Tosa sea water sun-dried salt.

    Long-selling product made by Nomura Sento Processing Shop since 1960s. Simple flavor with many repeat customers. Abundant limited-time flavors.

  • Shio Kenpi (Salt Chips)

    Classic Kochi souvenir of julienned sweet potato fried and coated with salt and molasses.

    Salt effectively accents sugar sweetness, suitable for tea snacks and beer appetizers. Popular collaboration with Nakamura confectionery Tanoya Shiojiro.

  • Katsuo Ningen Plushie

    Surreal local character 'Katsuo Ningen' (Bonito Human) plushie with bones inside.

    Kochi Prefecture PR character that became SNS topic. Versions with zipper-opening head gimmick available, outstanding impact.

  • Tosa Meika Kanzashi

    Steamed confection with egg yolk filling shaped after 'kanzashi' (hairpin) appearing in Yosakoi song.

    Created in 1936 inspired by folk song about love between Chikurinji temple monk and maiden. Subtle rum aroma is elegant, delicious when warmed.

  • Gokkun Umajimura

    Refreshing soft drink made only with yuzu juice and honey.

    Long-seller born from village revitalization. Bottled version has retro-cute design, ideal as souvenir. Freeze in summer for sherbet.

  • Umaji Village Yuzu Ponzu Ponta

    Versatile seasoning using freshly squeezed yuzu juice generously.

    Essential for bonito tataki and hot pot dishes, Tosa flavor. Additive-free with many professional chef users nationwide.

  • Tosa Washi Notebook

    Premium notebook using hand-made washi paper with smooth writing feel.

    Minimal fountain pen ink bleeding, covers using natural materials like indigo and yuzu dye. Well-received as gifts for stationery lovers.

  • Tosa Bincho Charcoal Aroma Deodorizer Set

    Natural air freshener dripping essential oil on bincho charcoal.

    Combines deodorizing effect and interior aesthetics, also perfect for desktop refreshment during remote work. Comes with yuzu and hinoki scents.

  • Niyodo Blue Jelly

    Fruit jelly imagining crystal-clear Niyodo River with beautiful transparent blue.

    Blue from butterfly pea natural pigment, turns purple when lemon added. New sensation sweets photographing well.

  • Ginjo Bonito Oil-Packed

    Premium tuna can of pole-and-line bonito finished only with olive oil and sun-dried salt.

    Additive-free ready for salads and pasta. Umami dissolved in oil also enjoyable, delicious on bread.

  • Tosa Yuzu

    Fragrant yuzu with Japan's top domestic production volume.

    Kochi yuzu grown in mountain temperature differences and clear streams has thick peel, rich juice and aromatic components. Cultivated in eastern regions including Umaji Village, with diverse processed products including juice, ponzu, and cosmetics.

  • Tosa Buntan (Pomelo)

    Large citrus characterized by plump segments and elegant sweet-tartness.

    Harvested November through February, aging develops refreshing aroma and mellow acidity. Popular as gift item, with Kochi City and Sukumo City as production areas.

  • Pole-and-Line Bonito

    Fresh bonito landed by traditional pole-and-line fishing.

    Fishermen trained in Kuroshio rough seas quickly pull by hand, minimizing body damage and maintaining chewy texture. Charm varies between hatsu-gatsuo (spring) and modori-gatsuo (autumn) fat content.

  • Shihochiku Ginger

    Fresh ginger with refreshing spice, accounting for about 50% national share.

    Greenhouse cultivation thrives centered in Aki City, with 'water washing' immediately after harvest with cold water creating white beautiful appearance. Popular for sweet pickles, condiments, and ginger syrup.

  • Tosa Bincho Charcoal

    High-quality white charcoal fired at high temperature from ubame oak.

    Long-lasting fire with high far-infrared effect, heavily used in high-end restaurant charcoal grilling. Deodorizing and interior goods also developed, attracting attention as ethical souvenirs.

  • Tosa Washi (Paper)

    Hand-made washi paper with over 1,200 years of history.

    Clear mountain streams and kozo in abundant rainfall areas produce strength and thinness, used for shoji paper and currency paper stock. Recently expanding into stationery and lighting design products.

  • Tosa Akaushi

    Brand wagyu harmonizing red meat with moderate fat from native breed lineage.

    Less fatty richness with strong meat umami evaluated by domestic and international chefs. Limited numbers make it rare, but can be tasted at Kochi City yakiniku restaurants and roadside stations.

  • Tsukasabotan (Sake)

    Dry sake brewed with Niyodo River underground water, established 1603.

    Said to be loved by Sakamoto Ryoma, excellent compatibility with Tosa cuisine. Recently fruity junmai ginjo and yuzu sake also hits.

  • Tosa Myoga

    Condiment vegetable with refreshing aroma and crispy texture.

    Kochi accounts for about 90% of national production volume, with year-round shipment through greenhouse cultivation. Besides chopping with bonito and somen, delicious as tempura or miso pickle.

  • Goishi-cha (Tea)

    Rare worldwide 'post-fermented tea' through lactic acid fermentation.

    Traditional method preserved by limited farmers in Otoyo Town, popular as functional tea expected to improve intestinal condition. Block-shaped resembling go stones is name origin.