Kochi– tax –
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NEWFOOD Kochi“Sea Vegetable LLC,” based in Kochi City, Kochi Prefecture, aims to preserve seaweed culinary traditions and the richness of the ocean through the world’s first land-based cultivation of aonori using underground seawater.
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NEWCRAFT Kochi
“Sumino Morisei, LLC”—a charcoal master dedicated to preserving the techniques of Tosa Bincho-tan, expanding its community, and actively promoting the afforestation of raw materials / Muroto City, Kochi Prefecture
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NEWFOOD Kochi
Grain size, flavor—experience the life of “Tanoya Enjirō,” the salt artisan who masters it all / Tano Town, Kochi Prefecture
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FOOD Kochi
Vanishing Seagrass Beds and a Future of Regeneration: The Ocean’s Revival as Envisioned by the “Kochi University Comprehensive Research Center Marine Biology Research Facility” / Tosa City, Kochi Prefecture
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FOOD Kochi
Carrying our family’s hopes into the future. With love from “Farm Vegeco” / Kochi City, Kochi Prefecture
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FOOD Kochi
Delicious rice grown in the clear waters of the Shimanto River “Miyauchi Shoten”
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TRAVEL Kochi
The Kochi Prefectural Makino Botanical Garden, where you can experience the plants loved by Tomitaro Makino, the father of botany in Japan.
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tea ceremony Kochi
Goishi tea, a fully fermented tea that is attracting attention in Japan, a nation of fermented foods / Otoyo Town, Kochi Prefecture
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FOOD Kochi
Traditional bonito flakes that won the Minister of Agriculture, Forestry and Fisheries Award Tosa-bushi Takekawa Shoten Taichi Takekawa, Executive Director / Tosa City, Kochi Prefecture
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crafts Kochi
Traditional kitchen knife sharpening makes cooking more delicious Tosa Kitchen Knife Workshop Tadokoro Cutlery Makoto Tadokoro / Tosa City, Kochi Prefecture
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SAKE & Kochi
“Arimitsu Shuzo” Mild “sake” made in a Small Brewery in Kochi
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SAKE & Kochi
“Suigei Shuzo” Even Whales will get Drunk
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