Kochi Koochi Tosa

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Kochi (Koochi　高知)

***** Location: Japan
***** Season: Topic
***** Category: Humanity
under construction
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Explanation

Kōchi

Prior to the Meiji Restoration, Koochi was known as Tosa Province.

Kōchi Prefecture comprises the southwestern part of the island of Shikoku, facing the Pacific Ocean. It is the largest but least populous of Shikoku's four prefectures. Most of the province is mountainous, and in only a few areas such as around Kōchi and Nakamura is there a coastal plain. Kōchi is famous for its many rivers. Inamura-yama in Tosa-cho is the highest peak in Kochi prefecture with an altitude of 1506 meters above sea level.
©　More in the WIKIPEDIA !





Sunday market (Kochi City street market)
This market is one kilometer long with more than 600 stalls. It has more than a 300 year history so it is an ideal place to find meals and souvenirs.
Open every Sunday from early morning to sunset.

Ohashi street (Kochi)
At the west-end of the central shopping arcade, near Kochi Castle, an arcade known as the “Kitchen of Tosa” by the locals, has a friendly, casual atmosphere filled with the aroma of fruits and seafood.

Hirome market (Kochi City restaurant district)
This indoor food mall consists of 60 restaurants.

Taisho market (Nakatosa cho market)
A lively market where fishermen’s wives are selling fresh and dried fish straight from Kure fishing port.
6382 Kure, Nakatosa-cho, Takaoka gun

source : 　Kochi Info and Restaurants



. WASHOKU
Sakamoto Ryoma 坂本竜馬
龍馬伝 the hero of Tosa at NHK 2010　NHK 大河ドラマ


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Sawachi Cuisine 皿鉢料理 sawachi ryoori


Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa

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http://wkdhaikutopics.blogspot.com/2009/04/tosa-nikki.html
WASHOKU
Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets



akatoogarashi 赤唐辛子 red chilli (fingers)


amatoogarashi, Tosa amatoogarashi 土佐甘とうがらし
sweet long ?bellpeppers from Tosa
CLICK here for PHOTOS !



booshipan ぼうしぱん ( ボーシパン) "bread in the form of a hat"
Once the maker of melon bread forgot to add the castella inside, and poored it over the round bread bun. Then after baking it had dripped down and formed a rim around the bread,
CLICK here for PHOTOS !



buntan 文旦 oranges
Tosa buntan 土佐文旦
... ponkan ポンカン oranges



buri no herazushi, hedazushi ブリのヘラ寿司 / ぶりのヘダ寿司 yellowtail sushi
heda is a word for leftovers of yellowtail, once the red meat is removed. It was used to make sushi.
Speciality of Otsuki village. 大月町
Since Showa 40 the folks of Otsuki used to tell their children when they cried: "I will give you yellowtail to eat if you stop crying!"
Inakazushi from Tosa


dorome どろめ sardine fry
Boiled sardine fry 2–3 cm in length dried in the sunshine.
In the Tosa dialect, dorome refers to sardine fry (shirasu稚魚（しらす） 2–3 cm in length. They are eaten fresh, dipped in a sauce made from minced garlic greens, vinegar and miso. It is often served at bars and pubs along with alcohol.
Akaoka Town in Kochi Prefecture has an annual Dorome Festival celebrating this local delicacy. The main event is a drinking competition between local men and women to see who can drink an over-sized cup of sake they call a masu of the fastest.
©　More in the WIKIPEDIA !
Also prepared with sanbaizu vinegar or in sumashijiru soup with greens.



egoma えごま (荏胡麻) black nettle
Perilla frutescens Britton var. japonica Hara
Some oil is made from the seeds.
Schwarznessel



ganemiso がねみそ. kanimiso 蟹味噌 smashed crabs with miso
The hard parts of the mokuzu crabs もくずがに are peeled off and the rest smashed and pounded to pieces. Salt and rice bran are added and the mush is formed to balls, eaten with miso paste or in miso soup.
. . . CLICK here for mokuzugani crab Photos !




ginburoo mame 銀不老豆（ぎんぶろうまめ） black beans
They shine like silver, hence the name, "silver for long life"
高知県大豊町西豊永地区
and a purple variety
.. murasaki ginburoo mame 紫不老豆（むらさきぶろうまめ）
„Silber für ein langes Leben“



goma ごま sesame
grown bio in some areas.



guruni ぐる煮 "boiled for all"
guru means "all friends have gathered" in the language of Tosa.
Mostly vegetables are boiled.
. . . CLICK here for Photos !



hachimitsu, chimitsu 地みつ local honey from Japanese bees
a kind of hyakka from hundred flowers of the forest
can only be harvested once a year.
pure Japanese honey 純国産はちみつ



hoshiimo, hoshi-imo 干し芋 dried sweet potatoes



itadori no itamemono いたどりの炒め物 fried wild buckwheat
In spring red buds come out. Speciality of Kochi only.
Eaten raw or pickled in salt. Fried with a bit of oil and some flavor it is tasty and crunchy.



itokoni, oitokoni おいとこ煮 boiled pumpkin
Prepared on December 28, the Death Memorial of Shakyamuni Buddha. It is prepared in a big pot to be distributed to many peopole during a memorial service. Eaten outside in the cold northwind, this hot food is most welcome.
. . . CLICK here for Photos !


kaimeshi 貝めし rice with sea shells
Speciality of Muroto Town. There are many types of shells in the shore reefs of Muroto.


kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice. Speciality of Kochi, mostly tachiuo scabbard fish.
. . . CLICK here for Photos !



kashidoofu, kashi toofu, kashikiri toofu カシ豆腐（かしきり豆腐）tofu with acorns from evergreen oak
Prepared with the acorns since the Jomon period as a daily food for mountain dwellers. Since olden times the methods to get rid of the bitterness (aku nuki) were well known.
kashi tree ... Quercus glauca.



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歌川広重 土佐　海上松魚釣
Hiroshige, Tosa, fishing for katsuo


. . . . . KATSUO　　鰹　-　松魚　
skipjack tuna, Katsuwonus pelamis

katsuo no tataki かつおのたたき sashimi of tuna
lightly seared bonito filet. Served with raw garlic
. . . CLICK here for Photos !
Recipe

katsuo no Tosazukuri 鰹の土佐造り sashimi tuna in the style of Tosa
For the people of Tosa, the Pacific Ocean is their natural aquarium for daily food.
When the first katsuo came up in spring, they would sell their daughter or wife to get money to buy the first fish.
When it came back from Hokkaido in autumn it was much stronger and fatter from its long travel The food culture of Tosa centeres around this fish.
. . . CLICK here for Photos !


katsuo no shio tataki 鰹の塩たたき raw bonito with salt
. . . CLICK here for Photos !


katsuo no ipponzuri 鰹の一本釣り
fishing for bonito with one line
Angeln mit Rute und Schnur

It is more time-consuming that fishing with a net, but it leaves the fish in a better condition without wounds. Fishing boats are out from February to November, following the black current. In spring, the fish come up with the current (nobori katsuo 上り鰹), in autumn they go back down (kudari katsuo 下り鰹).
First katsuo (hatsugatsuo 初ガツオ come out after the cherry blossoms have fallen.


katsuo no chichiko かつおちちこ boiled heart of the katsuo
鰹の心臓）鰹ちちこ, Katsuo hearts
. . . CLICK here for Photos !


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kenpi けんぴ sticks made from wheat flour and sugar.
They are about 10 cm long and used to be a snack for travelers and soldiers. Even the Lord of Kochi got them as presents.
imokenpi いもけんぴ　sweet potatoe Kenpi sticks
a deep/fried crunchy snack, also sold in packets.
They come in many flavors, sesame, salty, dark brown sugar and even dried green seaweed.

- read some more :
- source : imokempi-hard-or-soft -



kibinago no nigirizushi キビナゴの握り寿司
tongoro no okarazushi トンゴロのオカラ寿司
kibinago round herring and tongoro sardines are eaten by all when there was a great catch in the fishingport of Otsuki 大月町.


kokerazushi, kokera sushi こけら寿司 柿鮓 "Layered Sushi"
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
. . . CLICK here for Photos !

Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama




konchin こんちん Konchin pancakes
Made withe wheat flower of wheat that is planted after the rice harvest. Goboo burdock and the seeds of hemp is added into this pancake. Sesame seeds can also be used. It is the "taste of home" of Otoyo Village (Ootoyochoo 大豊町).


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misokatsuraamen, miso katsu raamen 味噌カツラーメン
Ramen noodle soup with miso flavor and a cutelett
. . . CLICK here for Photos !　
Miso Ramen is a speciality of Sapporo, but to add a cutelett is best loved in Kochi.



ochiayu no shioni 落ちアユの塩煮 salt-simmered ayu fish.
Fish swims downstream in the river Shimantogawa to lay eggs. It is not so fat and not so good when simply grilled in salt.


saba no sugatazushi さばの姿寿司 makerel sushi of the whole fish
Part of the Sawachi Ryori, see above.
It could be eaten on the next day after a feat. The heaf of the fish was grilled and eaten too. In mountainous areas a fish with head and tail was a special delicacy.


sanshoomochi 山椒もち mochi with Japanese mountain pepper
Prepared for Obon.


satsumaimo no kuki さつま芋のくき stem of sweet potatoes
In the mountainous regions vegetables were scarce and all parts of it were eaten. This helped also during and after the war, when food was scarce.
Nowadays, farmers grow it for the stems, not the potatoes.
Boiled, fried, with soy sauce or sesame oil.
. . . CLICK here for Photos !　



shiganijiru, kogorijiru ツガニ（モクズがに）のこごり汁



shuutoo 酒盗（しゅとう ) "stealing Sake"
From skipjack. This is a great side-dish to go with drinking.

- quote -
Pickled and matured precious ingredients, a dish from Tosa to go with alcohol
Shuto has fish stomach and bowel as its main ingredients. The very small amount gathered from one fish (50-60g from a fish of 4kg) is salted and matured for around 1 year. This procedure produces richness that cannot be made by solely using soy sauce or general sauce. It is a delicious dish to go with alcohol or rice. Heating it makes it even richer, and baked onigiri (rice ball) is recommended too. It is used as a secret ingredient to add flavor to other cookings.
It is said to be the best invention of Tosa that goes with alcohol – so well that people even steal alcohol to drink with it.
- source : kyoudo-ryouri.com/en -
. . . CLICK here for Photos !


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tomato　

shugaa tomato シュガートマト sugar tomatoes
from Hidaka village 日高村 sugar tomato
They are grown in a hothouse of 20 degrees warmth all year. They get very little water, so they have no watery taste, but a strong sweet taste. They are checked and packed of all equal size and sweetness.
One farmer was drunk almost every morning and forgot to water his plants, but later they turned out soooo sweet and made the day.
Now they are a HIT with consumers.
. . . CLICK here for Photos !
Zuckertomaten


Momotaro Tomatoes from Okayama are also sugar tomatoes.

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utsubo no karaage ウツボの唐揚げ deep fried moray eel
The animal looks quite grotesque and is wild. It is caught from Wakayama to Okinawa. The flesh has a lot of gelatine, the skin is gorigori. A special dish for celebrations.
. . . CLICK here for Photos !

utsubo no tataki ウツボのタタキ sashimi of moray eel
The tataki of bonito is more famous in Kochi. But in many areas, the utsubo is also used for this preparation.
. . . CLICK here for Photos !


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source : 高知県産


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Things found on the way


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HAIKU

醍醐味もさすがに土佐の船料理　　
daigomi mo sasuga ni Tosa no funaryoori

such delicious taste !
yes indeed this is
the food on board in Tosa

Iino san 飯野鳴潮
http://www.ami-yacon.jp/yume_haiku/yume_haiku_hunaryouri.htm


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kochi and Tosa .
- "#kochi #tosa -
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