Kôchi prefecture
The prefecture of Kochi in Japan offers you its most beautiful recipes with exceptional products.
Discover Kochi, Japan's natural food capital. Kochi is the largest prefecture on the Japanese island of Shikoku, and an agricultural powerhouse. The region is blessed with crystal clear rivers, clean air and the Kuroshio Current, which brings warm weather and abundant seafood. Farmers and producers in Kochi are serious about eco-friendly agriculture, respecting traditional farming methods and pioneering eco-agriculture techniques. With a warm, vibrant local culture centered on eating and drinking, Kochi is the natural choice for produce.
Sea bass fillets crusted with Kôchi yuzu and pistachio
Yuzu is a Japanese citrus fruit with a thick, irregular skin and a beautiful bright yellow colour. Kochi Prefecture, located on the island of Shikoku in southern Japan, is renowned for the quality of its yuzu. In combination with the know-how of the growers, the soil and climate play an important role in the development of the citrus fruit.
Yuzu is a Japanese citrus fruit with a thick, irregular skin and a beautiful bright yellow colour. Kochi Prefecture, located on the island of Shikoku in southern Japan, is renowned for the quality of its yuzu. In combination with the know-how of the growers, the soil and climate play an important role in the development of the citrus fruit.
The aromatic power of the Kochi yuzu is impressive and it is a popular ingredient for many top chefs and pastry chefs around the world, both for its peel and its juice. The peel of the powdered Kochi yuzu has a particularly interesting balance between freshness and bitterness in the mouth.
It can be used as a spice and will perfectly flavour your salads, sauces, butters, pastries, chocolates...
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Consommé (broth) with Makombu dashi and its Tsukudani condiment
Makombu is one of the best varieties of kombu seaweed in Japan. It is used to prepare dashi broth, one of the basic ingredients of Japanese cuisine.
Makombu is one of the best varieties of kombu seaweed in Japan. It is used to prepare dashi broth, one of the basic ingredients of Japanese cuisine.
Makombu produces a clear broth, giving it a refined sweetness and a subtle umami flavor.
After making your own dashi, you can reuse the Makombu to make an ancient condiment called "Tsukudani". It goes very well with rice and vegetables.
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Chirashi sushi with yuzu
Mishoyuzu is the fruit of the wild, ungrafted yuzu tree. The first fruits do not appear until after 18 years.
Mishoyuzu is the fruit of the wild, ungrafted yuzu tree. The first fruits do not appear until after 18 years.
In the Kochi region on the island of Shikoku in Japan, some of these trees are more than 100 years old, and even 300 years old, and continue to produce precious fruit to this day. Its juice is very fragrant and concentrated, with good acidity, and fruity and floral notes.
Yuzu juice is called "Yunosu" in Kochi. It is used daily to season fish, barbecued meats, vegetables, and various forms of sushi.
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Marbled calf's head terrine with Shiroita Kombu
Shiroita kombu is a seaweed macerated in vinegar, then hand-planed into a sheet barely 1 mm thick. It is a real work of edible art, with an incomparable finesse. An artisanal manufacturer in Kôchi has preserved an ancestral technique which allows to obtain these famous almost transparent sheets.
Shiroita kombu is a seaweed macerated in vinegar, then hand-planed into a sheet barely 1 mm thick. It is a real work of edible art, with an incomparable finesse. An artisanal manufacturer in Kôchi has preserved an ancestral technique which allows to obtain these famous almost transparent sheets.
In Kôchi, Shiroita kombu is used in particular to make a regional specialty, maki called "Kobu zushi".
In France, it can be used to cook fish in papillote, in salted mille-feuilles... Let your creativity express itself with these pretty leaves rich in umami flavor.
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Yuzu gourmet recipes with Kôchi Yuzu syrup
Kochi is the largest yuzu producing region in Japan. It is important to note that yuzu is a terroir citrus fruit: in fact, in the fields at high altitude, on the side of the mountain where the thermal amplitude is strong, the aromatic components of yuzu develop more. The yuzu grown in Kochi is therefore of great quality and intensity.
Kochi is the largest yuzu producing region in Japan. It is important to note that yuzu is a terroir citrus fruit: in fact, in the fields at high altitude, on the side of the mountain where the thermal amplitude is strong, the aromatic components of yuzu develop more. The yuzu grown in Kochi is therefore of great quality and intensity.
Both the juice and the peel of the yuzu are used in many sweet and savoury dishes, and add a tangy touch to the characteristic lemon and tangerine aroma
Kochi's refreshing and deliciously flavored yuzu syrup is easy to use and can be added to alcoholic and non-alcoholic beverages and to many desserts.
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Chicken Ballotine with green yuzu kosho from Kôchi
Yuzukosho is a paste made from yuzu peel, green chilli and salt. Traditionally, it is made and consumed on the island of Kyushu, but also on the island of Shikoku, including the prefecture of Kôchi, renowned for its yuzu crops.
Yuzukosho is a paste made from yuzu peel, green chilli and salt. Traditionally, it is made and consumed on the island of Kyushu, but also on the island of Shikoku, including the prefecture of Kôchi, renowned for its yuzu crops.
This spicy condiment will add a touch of spice to all your everyday recipes. In Kochi's Yuzukosho, you will find the freshness of yuzu combined with the balanced power of green chilli.
It will surprise your taste buds with grilled fish or sashimi, to accompany grilled meat, vegetables, in soups...
