The sea off Kochi, with its beautiful horizon stretching far into the distance, sparkles as it reflects the sunlight. About a 30-minute drive from downtown Kochi City, at the base of the Yokonami Peninsula jutting out into the Pacific Ocean, lies the Kochi University Comprehensive Research Center’s Marine Biology Education and Research Facility—a spot surrounded by palm trees and exuding a tropical atmosphere.
Upon entering the building, your eyes are immediately drawn to a giant fish specimen. This fish is the “Akame,” a carnivorous species native to Japan and representative of Kochi Prefecture. Although it is a rare species at risk of extinction, many Akame still inhabit the Shimanto River estuary and Urado Bay in Kochi Prefecture. The presence of this giant fish, which can grow to nearly 2 meters in length, has long been seen as proof of the richness of the ocean and brackish waters. However, that abundance is now being seriously threatened.
Comments from fishermen—such as “We can’t catch as many as we used to” and “The fishing season has shifted”—indicate that changes in the ocean are definitely underway.

A Quiet Crisis That Began in the Seas Where Seaweed Is Disappearing

“While the global average temperature has risen by 0.6 degrees over the past 100 years, the temperature along the coast of Kochi is rising at roughly twice that rate,” says Professor Masanori Hiraoka of Kochi University, a leading expert in seaweed research.

Kochi Prefecture lies near the southern limit of temperate seaweed distribution, and in the 1970s and 1980s, the coast of Kochi was home to extensive “seaweed beds” teeming with temperate seaweed. These seaweed beds, also known as “ocean forests,” serve as hiding places for juvenile fish and as spawning grounds for squid. Abalone, turban shells, and sea urchins grow by feeding on the seaweed in these beds. Furthermore, larger fish that prey on these small fish and crustaceans are attracted to the area. The abundance of seaweed—which forms the foundation supporting marine life—was a direct reflection of the richness of the marine ecosystem itself.

A 1-degree rise in sea temperature dramatically changes the ocean

However, due to global warming, sea temperatures are rising, and these seaweed beds are now rapidly disappearing. For example, seaweeds such as aonori and kelp grow in the cold waters of winter. However, once the temperature exceeds their upper growth limit, photosynthesis and metabolism become difficult, and they can no longer maintain their cellular structure. When water temperatures rise and the seaweed senses a threat to its survival, it releases spores to ensure the survival of the next generation rather than extending its fronds and growing further, and its body eventually disintegrates and disappears.

In addition, tropical seaweeds have proliferated rapidly in recent years. Tropical species, which were rarely seen in the 1970s, expanded their range year by year throughout the 1980s, 1990s, and 2000s, and it is said that tropical species have now replaced the seaweeds most commonly found in Kochi.

A prime example of this is the tropical seaweed known as Hondawara. Whereas the native temperate Hondawara thrived almost year-round, the tropical variety grows only during warm periods, causing fish that used to inhabit the seaweed beds during colder months to lose their habitat.

Furthermore, changes in the coastal environment also affect fish further offshore. Hondawara growing along the coast can break off and drift out to sea. In Kochi, juvenile yellowtail gather around this “drifting seaweed.” Fishermen catch these juveniles—which they call “mojako”—and use them for aquaculture. Although the mojako fishing season is limited to early spring, tropical kelp does not drift ashore until summer. There are concerns that this will eventually affect the mojako fishery as well.

Furthermore, while tropical kelp can grow up to 2 meters in length, it is not suitable for human consumption, and its industrial use has not progressed.

The professor states, “Before being a food source, seaweed is the ‘foundation’ that supports the marine ecosystem. If seaweed disappears, fish migration routes will change, and the habitats of shellfish will be lost. Furthermore, it will affect the fishing industry itself.”

The Day the Aonori Disappeared from the Shimanto River

Particularly striking are the changes that have occurred at the mouth of the Shimanto River, known as the prefecture’s only seaweed production area. The seaweeds that have long supported Kochi’s food culture—Sujiaonori and Hitoegusa (Aosa-nori)—grew in the estuary where river water and seawater mix. The Shimanto River estuary, in particular, was renowned as Japan’s premier natural fishing ground for Suziaonori, and the sight of Suziaonori growing to over one meter in length was a hallmark of winter in Kochi.

Suziaonori has a strong aroma and is known as a high-quality ingredient essential for okonomiyaki and takoyaki. Hitoegusa has long been enjoyed in tsukudani and tempura. However, changes in the natural environment caused by global warming have dealt a blow to both of these species. The annual harvest of striped aosa, which once ranged from 10 to 20 metric tons, has dropped to zero in the wild since 2020. Cultivated hitoegusa has also been unavailable since 2021, and Kochi’s sole seaweed industry once completely vanished.

Kochi University Aims to Revitalize the Seaweed Industry Through Its World-Renowned “Land-Based Aquaculture”

Around the time the seaweed in the Shimanto River began to disappear, researchers at Kochi University were the first to confront this change.

“If this continues, the seaweed culture itself will disappear”—it was this sense of crisis that quietly spurred the university into action.

What turned the tide was land-based aquaculture technology. In 2004, to rebuild a sustainable seaweed industry in Kochi, Kochi University developed a land-based aquaculture system using deep-sea water off the coast of Muroto City, Kochi Prefecture, and succeeded in producing striped aonori. Muroto is one of the few places in Japan where deep-sea water can be drawn from near the shore. The deep-sea water, drawn from depths of 320 to 374 meters, maintains a stable, low temperature of approximately 10 degrees Celsius year-round, creating an environment where aonori—a type of seaweed traditionally harvested only in winter—could be cultivated year-round.

Furthermore, as research progressed, the team developed a patented technology called the “spore agglomeration method,” which involves simultaneously releasing spores, agglomerating them, and then culturing and suspending them to ensure uniform growth. The ability to stably produce high-quality, tangle-free seedlings through this method was groundbreaking even on a global scale. It dramatically improved spore survival rates, enabled mass production on land, and paved the way for industrialization.

The volume of land-based cultivation of Suziaonori initially stood at 1 metric ton but increased to 3 metric tons within a few years. It now exceeds 10 metric tons, meaning that more than half of the amount once harvested from the wild is now being regenerated on land. Land-based cultivation of Hitoegusa (Aosa nori) is also beginning in large tanks, and a stable supply is expected in the near future.

A Leading Region in Seaweed Research and Land-Based Aquaculture

Although land-based aquaculture requires significant capital investment and efficient cultivation techniques are essential, more than 20 companies nationwide have adopted Kochi University’s technology and are working to restore seaweed beds. Furthermore, there are high hopes that this technology can be applied to the restoration of natural seaweed beds and contribute to the revival of seaweed communities that have disappeared due to high water temperatures.

From Food to Energy: The Future Shaped by Seaweed—A Challenge Beginning in Kochi

The cumulative results of research—beginning with the successful land-based cultivation of seaweed in 2004—are opening up new possibilities beyond the realm of food. In Kochi, a major initiative known as the “Shimanto Seaweed Eco-Innovation Co-creation Hub Project” is currently underway. It is an effort in which government, businesses, researchers, and local residents are collaborating to cultivate seaweed and create new industries. Professor Hiraoka serves as the project leader.

Seaweed is viewed as a promising material for the future, with ongoing developments such as paper, fibers, and edible jellies made from seaweed—which can multiply three to four times in a single day—as well as biodegradable plastics derived from seaweed and research on the seaweed species Kagikeno, which, when added in small amounts to the feed of ruminants such as cattle, reduces methane emissions from their belches by 90 percent. Furthermore, given that one metric ton of seaweed absorbs one metric ton of CO₂, cultivating seaweed itself contributes to protecting the global environment. As a result, seaweed is currently attracting worldwide attention as a food source, a resource, and a material for shaping the future.

The post 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 first appeared on NIHONMONO.

Kochi Prefecture is a tropical region rich in natural beauty, nurtured by the bounty of the Pacific Ocean and its mountains and rivers. Among its areas, Haruno-cho in Kochi City is a warm region facing the Pacific Ocean. It features breezes blowing in from the sea, abundant sunshine, and a landscape where plains and hills intertwine. Drawing on these natural blessings, Farm Vegeco is paving the way for the future of agriculture.

Growing Vegetables in Greenhouses in Winter: A Reversal in Agriculture

About 90 percent of Kochi Prefecture’s land area is mountainous, and rivers flowing from the Shikoku Mountains rush down as rapids before emptying into the sea. As a result, sediment does not accumulate over wide areas, and the terrain is characterized by a lack of large-scale plains. So, how can this limited flat land be put to good use? Greenhouse horticulture—which yields high crop yields even on small plots—has developed as a solution to this challenge. Open-field cultivation takes place in the mountainous areas during the summer, while greenhouse cultivation occurs in the plains during the winter. By skillfully adapting to the seasons and the terrain, a unique agricultural system specific to this region has taken shape.

The cucumbers grown by Nagasaki Asahi at Farm Vegeco are transplanted in early October, and harvesting continues daily from mid-November through June. This is a reverse approach: growing in winter crops that typically bear fruit in summer when grown in open fields. The cucumbers, having endured the cold, lose their grassy bitterness and become sweeter. Cucumbers grown in winter greenhouses possess a quiet yet robust flavor distinct from their summer counterparts.

However, in cold regions, the high cost of heating makes it difficult to expand winter cucumber cultivation on a large scale. In this regard, the Pacific coast—with its warm climate and abundant sunshine—is an ideal region for growing winter crops. Among these areas, Kochi Prefecture ranks among the top in the nation for cucumber production, hovering around 6th or 7th place in recent years. It maintains a stable position as a major production center.

Prepare the soil, observe the leaves, and grow the fruit straight

Everything hinges on the three-month summer off-season for Farm Vegeco’s cucumbers. The Nagasaki family, who are also rice farmers, incorporate large amounts of rice husks and rice bran—byproducts of rice cultivation—into the soil and allow them to ferment. This soil preparation is the reason why their winter cucumbers are surprisingly sweet. Just as nuka-zuke pickles become sweet, soil enriched with rice bran brings out the cucumbers’ natural sweetness.

The Vitality of Greenery Thriving in the Greenhouse

Inside the greenhouse, farmers carefully identify the vines—which resemble a “body” and “limbs” extending from a single cucumber plant—and adjust the number of leaves to control the amount of photosynthesis. Each leaf plays a role in nurturing the nearby fruit, so farmers must be careful not to remove too many or leave too many.

In Japanese markets, “straight cucumbers” are in demand. If a cucumber touches a leaf, it bends; if it touches the ground, it turns yellow. Farmers watch over the growth of each individual cucumber, sometimes thinning the fruit and sometimes shaping it by hand to produce “Grade A” produce. “Grade A” refers to standard products that meet specifications for shape, color, and size, with few blemishes or bends. Of course, the taste remains the same even if they’re bent. Nevertheless, the reality is that market standards dictate farmers’ incomes.

Inside the greenhouse, the cucumber vines stretch out thinly as if searching for air, their tips—which have yet to touch anything—gently swaying in midair. It is a quiet movement, almost like hesitation, before they reach out for support.

Within that subtle hint of movement lies the plant’s unwavering will, striving to choose the path its life will take from here on.

A Farm That Has Been in Operation for 50 Years and the Legacy Left by My Family

The history of Farm Vegeco dates back more than 50 years. My father, who had been working at a travel agency, was adopted into a farming family that had been growing melons and tomatoes since my grandmother’s generation, and he took over the farm. He had no prior experience in farming. Nevertheless, with his artisan’s spirit, he engaged with the soil, immersed himself in every task, and honed his skills.

By his side was my mother, who had also worked at the same travel agency. My mother, who possessed the ability to forge connections between people and nature, established the Farm Vegeco brand under the philosophy of “Vegetable Communication & Collaboration.” Valuing dialogue with chefs, she grew not only cucumbers but also herbs and a diverse range of vegetables, continually responding to the needs of culinary professionals. Furthermore, by personally visiting supermarkets in Tokyo and actively participating in product competitions, she quietly yet steadily spread the name of Farm Vegeco among the general public.

To protect the farm his parents had built and pass it on to the next generation, Mr. Nagasaki chose to work the fields himself after a stint as a salaryman in Tokyo. However, in May 2025, his mother passed away due to illness. It was his fourth year back at the farm. Though the time he spent learning directly from her was brief, the spirit she instilled in him—farming to bring joy to people’s faces—remains unchanged and continues to breathe life into the very heart of this farm.

The Reality Facing Farmers Caught Between the Market and Direct Sales

Currently, 70% of Farm Vegeco’s produce is shipped to markets, while 30% is sold directly to consumers. The farm has stopped shipping through the JA. JA shipments involve high commission fees, which can sometimes cut farmers’ take-home pay in half. Pricing is also determined by the JA, making it difficult for farmers to proactively choose their customers. On the other hand, there are significant advantages to entrusting collection, sorting, and sales to the JA, as this ensures stable sales channels.

The appeal of shipping to the market lies in the low commission—around 10 percent—which increases the farmers’ take-home pay. However, this requires farmers to handle all sorting, packing, and shipping themselves, and they are responsible for maintaining consistent quality and building trust. Even so, their love and pride in the cucumbers they grow led them to choose the path of building their own brand.

The unit price of cucumbers is determined by market rates, and farmers have no say in setting the price. Even Grade A cucumbers fetch only about 30 yen per cucumber. It’s a harsh world where non-standard cucumbers sell for just 50 yen per kilogram. Rebuilding a greenhouse costs between 30 million and 40 million yen. Even repairs alone cost millions of yen every year. This is why the number of young farmers isn’t increasing.

Even so, Mr. Nagasaki says, “Farming is fun.”

“I was fortunate to have a foundation because I took over my parents’ farm. But starting from scratch presents a high barrier to entry. If the government had a system to lease unused greenhouses to young people, the farming population would surely grow,” he says.

Increasing direct sales and building connections with chefs and supermarkets that buy at fair prices—that is the path to survival for small-scale farmers. In fact, since winning the Grand Prize at the Vegetable Sommelier Summit in 2013, Farm Vegeco’s profile has risen, and chefs from Tokyo restaurants and international hotels have begun visiting Kochi in search of the farm’s cucumbers. Some overseas chefs even seek out tiny cucumbers still bearing their blossoms. The creativity of these chefs is bringing new perspectives to the farmers.

A “Flavor” We Want to Preserve for the Future: The Aspirations of a Young Farmer

When you take a bite of a cucumber from Farm Vegeco, juice bursts out immediately after harvest, filling your mouth with freshness. What’s more, that freshness is slow to fade, even after several days. Growing slowly in winter tightens the cells, strengthening the fruit’s ability to retain moisture.
Furthermore, the fruits that have endured the winter cold have little of that grassy taste and are surprisingly sweet.

Mr. Nagasaki says, “Even after my father is gone, the last thing I want to hear is that the taste has changed.” . He has no intention of expanding the number of greenhouses. Rather than chasing scale, he prioritizes preserving flavor. And he aims to connect with people who truly appreciate their produce and are willing to pay a fair price for it. That is the future vision for Farm Vegeco.

A single cucumber grown during the winter in Kochi. Behind it lies a family’s history, the local climate, the memory of the soil, and the bonds between people. Inside the quiet greenhouse, even today, a small vine striving to grow straight is reaching out, searching for support.

The post Carrying our family’s hopes into the future. With love from “Farm Vegeco” / Kochi City, Kochi Prefecture first appeared on NIHONMONO.

Safe and secure “Nikomaru” brand rice

Rice from Kochi may not be a familiar name to many people. However, “Nikomaru,” produced in Niida Town, is a brand-name rice that has won awards in numerous contests, including the Rice and Taste Analysis Contest and the Monde Selection.
NIKOMARU is a heat-tolerant variety that originally originated in Nagasaki. In Niida Town, 63 rice farmers cultivate this rice using only organic fertilizers. The rice is also milled and shipped with the utmost care. It may not be familiar in the Kanto region, but it is quite popular in western Japan and is sold at high prices in local stores.

The town of Niida has been known as a rice-producing area since the days of the Tosa Clan. The reason why the rice tastes so good is said to be the large temperature difference between daytime and nighttime of more than 10 degrees Celsius during the summer and pre-harvest period due to its high altitude, and the clear water of the Shimanto River. Miyauchi Shoten’s contract farmers also insist on “safe and secure rice production. Seedlings are grown before rice planting, and it is important to disinfect the seeds at this time. If this is not done, the seeds can easily become sick and cause serious damage. However, the farmers contracted by Miyauchi Shoten do not use pesticides for disinfection, but instead use an environmentally friendly method of rice cultivation called “hot water disinfection of seed rice” in which the rice is soaked in hot water at 60°C for 10 minutes. In addition, the farmers have repeatedly devised and researched various other methods, and their rice has won awards for 15 consecutive years in the “Rice and Food Taste Analysis Contest,” in which rice production areas nationwide compete for the best taste of their rice.

Sweets made with rice

The freshly cooked rice was indeed glutinous and tasty. The rice is indeed glutinous and tasty, and when served with bonito tataki, a specialty of the highlands, one’s chopsticks are sure to go straight to one’s mouth. You also make sweets, don’t you?
Hidetoshi Nakata, who loves rice but also has an eye for sweets, was attracted by the Niida rice sponge cake. Miyauchi Shoten sells sponge cakes, baumkuchen, roll cakes, and other products made from Niida rice flour. The moist and glutinous texture makes them popular as souvenirs. We have been making rice-flour pastries since 2006, and thanks to the recent increase in the number of gluten-free customers, they are becoming increasingly popular,” he says.
There is no reason why sweets made from rice that are made with the finest ingredients can’t be delicious. The reason for the name “Nikkomaru” is that it is delicious and makes people smile. The “Nikomaru” grown in Niida Town is bringing smiles to many faces in various ways.

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Makino Botanical Garden, a comprehensive botanical garden

Tomitaro Makino (1862-1957), a botanist from Kochi, Japan, is known as the “father of Japanese botany.” At a time when Japanese flora had not yet been fully understood, he walked the country on his own two feet and conducted almost self-taught botanical surveys and research. He named more than 1,500 species of plants, including new species and varieties, and left behind about 400,000 specimens and botanical drawings. The Makino Botanical Garden was opened in 1958 as a facility to pass on his achievements to future generations. When it opened, it was a public botanical garden that mainly cultivated and exhibited plants native to Kochi Prefecture, but in 1999, the Makino Tomitaro Memorial Museum was opened, and it has become a comprehensive botanical garden that conducts plant research, disseminates plant knowledge, and provides a place for relaxation through plant exhibits.
The museum is currently engaged in the research, collection, and conservation of wild plants in Kochi Prefecture and Japan, as well as the elucidation of plant diversity overseas and the exploration of resource plants, making it a facility that attracts plant experts from around the world,” said Seiko Fujii, Cultivation Technology Section.

Translated with DeepL.com (free version)

Dr. Makino’s study is recreated at the Makino Botanical Garden

The vast area, which covers almost the entire upper half of Mount Godaisan in Kochi City, is home to more than 3,000 species of plants that delight the eyes of visitors. In addition to the actual specimens and botanical drawings left by Dr. Makino, the park also features a recreation of his study “Yojo Shokuyoku,” a room filled with his materials. There is a café and restaurant in the garden, serving original blends of Makino Botanical Garden tea based on plants related to Dr. Makino, as well as a botanical store, making it a good place to take a break during a stroll.

Makino Botanical Garden recreates natural conditions

Learn about the great achievements of Dr. Tomitaro Makino at the Memorial Hall and stroll through the park. The Tosa Botanical Ecology Garden, which recreates the nature that nurtured Dr. Makino, an area with traditional Japanese horticultural plants and other Oriental plants that add color to the four seasons, and a greenhouse with a water garden and jungle zone, are all overgrown with trees that look like they were originally there in the wild, but in fact they have been precisely arranged to recreate the natural state of the forest. The large greenhouse is home to rare tropical plants and ecology. In the large greenhouse, visitors can learn about the ecology of rare tropical plants, but “in mid-summer it is so hot that it is cooler in the greenhouse (laughs).

Sustainability is also the theme of the architecture.

Another highlight of the botanical garden is its architecture, which is based on the theme of sustainability and uses an abundance of wood. The circular entrance gives a sense of openness, as if the sky has been hollowed out, and the corridor leading from there to the Tomitaro Makino Memorial Museum is in perfect “symbiosis” with the many plants. The building was designed by one of Japan’s leading architects, Mr. Hiroshi Naito. It has received numerous awards, including the 13th Togo Murano Award, as an outstanding building that shows the direction of environmentally friendly architecture that takes the landscape into consideration.
The Makino Botanical Garden is a botanical garden that can be enjoyed by those without much interest in plants. Just walking around or taking a deep breath is pleasant. The fact that one naturally becomes interested in the plants as one strolls through the garden is probably due to the fact that Dr. Makino’s passion and love for plants has been passed down to him.

The post The Kochi Prefectural Makino Botanical Garden, where you can experience the plants loved by Tomitaro Makino, the father of botany in Japan. first appeared on NIHONMONO.

Fully fermented tea “Gosekicha” for good health

There are many types of tea in Japan, but a rare fermented tea is produced in Otoyo-cho, Nagaoka-gun, Kochi Prefecture, in the middle of Shikoku. Goishi tea, a fully fermented tea that has been attracting attention in recent years as a health food rich in lactic acid bacteria, has been produced for more than 400 years in this mountain town rich in nature.

It is said that Goishi tea was introduced from China about 400 years ago. It is characterized by its unique flavor produced through a two-step fermentation process. At its peak, more than 100 tons were produced, but by the end of the Showa period, only one house was producing it, and it was in danger of disappearing for a while. But a cooperative was formed to preserve this traditional tea, and now four farmers and one corporation make Goishi tea.” (Yuji Yoshimura, Otoyo Town Goishi Tea Cooperative)

Take a sip of Goishi tea and a slightly peculiar sour taste fills your mouth. It tastes similar to pu-erh tea, a fermented Chinese tea, but it has a mellower taste, and as you get used to the sourness, the deeper taste becomes addictive. The vegetable lactic acid bacteria contained in abundance by the two-step fermentation is said to be 23 times more than that in Pu-erh tea, and since vegetable lactic acid bacteria work in the body without losing out to other microorganisms, it has a beneficial effect on intestinal regulation, hay fever, flu prevention, hyperlipemia, inhibition of arteriosclerosis, and lowering of blood pressure. The effects of plant lactobacilli have been announced at academic conferences and other occasions.

Tea that can only be made in Ootoyo Town, Kochi Prefecture

While black tea, a type of fermented tea, undergoes oxidation fermentation, Goishi tea is fermented using microorganisms. First, tea leaves are placed in large barrels along with their branches, steamed, then the branches are removed, and the leaves are spread out on mats to allow air to circulate and mold to form. In the second stage, the leaves are placed in wooden barrels for fermentation. The tea leaves layered in wooden barrels resemble “tea pickles.” These are then cut into small pieces and sun-dried to complete the Goishi tea. Due to the fermentation process using microorganisms, Goishi tea can only be made using the mats and wooden barrels from Ootoyo Town in Kochi Prefecture.

“Goishi tea is made from June to August. We choose sunny days for sun-drying, and the name comes from its pitch-black appearance when dried. When viewed from a distance, the sun-dried tea resembles a row of go stones.”

Fermenting tea using microorganisms is rare worldwide, with only a few places like Yunnan Province in China and the border region between Thailand and Myanmar known for it. Yet, in Japan, there are four production areas, and three of them are in Shikoku, which is quite intriguing.

Like many agricultural and traditional industries, the production of Goishi tea is facing an aging population, making it difficult to pass down the craft. However, once people discover its taste and benefits, I believe more fans of Goishi tea will emerge. It’s delicious and healthy. I hope more people around the world come to know about this tea that exists in Japan.

The post Goishi tea, a fully fermented tea that is attracting attention in Japan, a nation of fermented foods / Otoyo Town, Kochi Prefecture first appeared on NIHONMONO.

Located in Tosa City, Kochi Prefecture, this bonito flakes manufacturing company has won the Minister of Agriculture, Forestry and Fisheries Award, and is well known to those in the know.
It is said that the tradition of making dried bonito flakes spread from Tosa City.
They preserve the taste of Tosa-bushi in the original place of dried bonito flakes making.

Takeuchi Shoten’s traditional dried bonito flakes compete with high quality.

When one thinks of bonito, one thinks of Kochi, and when one thinks of Kochi, one thinks of bonito, so we went to Takeuchi Shoten in Tosa City. Takeuchi Shoten is a well-known manufacturer of dried bonito flakes that won the Minister of Agriculture, Forestry, and Fisheries Award at the 2012 National Dried Bonito Flakes Fair. The company’s name is well-known throughout Japan, and many chefs come to the store to buy their dried bonito flakes for the taste of the soup stock they produce.

Kochi and Kagoshima are famous for katsuobushi, but Kagoshima is by far the largest producer. Kagoshima produces 74% of all bonito flakes in Japan, and Shizuoka 25%. Only 0.6% is produced in Kochi,” says Taichi Takeuchi, senior managing director of Takeuchi Shoten.

Quality over quantity. While preserving traditional techniques, Takeuchi Shoten pursues high quality and taste. You can feel their pride as the originator of katsuobushi production.

Traditional dried bonito flakes and its making process

The tradition of making dried bonito flakes spread from Tosa. Many people moved to Makurazaki and passed on their skills, and until a short time ago, Tosa dialect was sometimes used in Makurazaki,” says Executive Director Takeuchi.

If the quantity of Tosa-bushi is small, there is no other way but to produce quality Tosa-bushi, so Takeuchi Shoten continues to produce katsuobushi with the traditional flavor, color, and shape. The recipe is the very essence of their commitment.

There are three types of dried bonito flakes: “Ara-bushi,” “Kare-bushi,” and “Hon-kare-bushi. Ara-bushi” is made by removing the bones one by one from boiled bonito and smoking it for about a month, which gives the bonito a charred black color. This “ara-bushi” is what is usually sold. Kare-bushi” is made by fermenting and aging the dried bonito in a room called “muro,” and then drying it in the sun. The kare-bushi produced at Takeuchi Shoten, however, is made by repeating the process of kabi-ing and sun-drying, which takes nearly half a year to complete. The result is “honkare-bushi,” which is full of flavor and richness.

The company ‘s mission is not to preserve tradition, but rather to produce the best tasting bonito flakes possible. We don’t think that just because it’s “authentic” and we put a lot of time and effort into making it, that’s enough, ” says Takeuchi.

Japanese food is now attracting attention from around the world. The flavor of dried bonito flakes is at the core of the history of Japanese food. The people who preserve the “real” taste support the foundation of Japanese food.

More than preserving tradition, we place importance on how to make delicious dried bonito flakes. We don’t think that just because it is authentic and we put a lot of time and effort into making it, that makes it okay. We are happy if you can enjoy the pure taste of our dried bonito flakes.

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The post 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 first appeared on NIHONMONO.

This workshop makes Tosa knives, a traditional craft that has been passed down in Kochi for over 400 years.
While 90% of Japanese kitchen knives are made in Osaka and Sakai, 60-70% of these knives are actually made in Kochi.
The workshop is constantly improving its skills to “raise the value of Tosa kitchen knives even higher.

Tosa knives have been handed down for more than 400 years.

The traditional Kochi craft of “Tosa cutlery ” is said to have started when Motochika Chosokabe, the lord of the time, brought back sword smiths when he participated in Hideyoshi Toyotomi’s conquest of Odawara. Thus, the history of Tosa cutlery is long, and it has been carefully passed down through the years to the present day.

Makoto Tadokoro of Tosa Kitchen Knife Studio Tadokoro Cutlery, one of the best sharpeners in Japan, says that he first trained at an “edging shop” in Susaki City.

At first, I just watched and was not allowed to touch the knives. I hated to lose and felt frustrated, so I began to think that I should learn the technique too, and before I knew it, I was hooked. The harder I worked, the more skill I acquired, so it was much more fun than studying or playing.”

Incorporating Sakai’s knife technology into the new Tosa cutlery

After 17 years of training in his hometown, Mr. Tadokoro traveled around the country to various knife production areas in order to further enhance the value of Tosa knives. There, he met his current master in Sakai, Osaka, the home of kitchen knives.

He said, “I wondered what I had done in Kochi, and my previous skills and knowledge were not applicable. If we were to do the same work in Kochi, there would be 10 processes, but at my master’s place, there would be 20 or 30. Anyway, he puts in a lot of time and effort to sharpen the work. I really felt that I had to learn this technique.

The sharpening process is divided into “rough sharpening,” “medium sharpening,” and “finish sharpening. Mr. Tadokoro, who was shocked at Sakai, spends a whole day carefully sharpening his knives in order to breathe new life into Tosa knives.

He grinds by feeling everything: the vibration, the sound, and the color of the sparks transmitted to his hands. As I gain more experience, I acquire a sense of these things.

The sharpness of the knife makes the food tasty.

Tadokoro’s knives, the result of his careful work, are beautiful and have excellent sharpness.

A knife that sharpens well does not put pressure on fish, meat, vegetables, etc., so the food tastes better,” he says.

In fact, if an ingredient is cut with a knife that is difficult to cut, it may taste bitter and cloying, and the flavor may be lost. A sharp knife is not only beautiful to look at, but also has great power to change the taste of food.

It is said that 90% of Japanese kitchen knives in Japan are produced in Sakai, but in fact, 70% of them are made in Kochi.

We cannot continue to be a “subcontractor” to Sakai forever. I think we must somehow raise the value of Tosa kitchen knives.

Mr. Tadokoro continues to pursue sharpness today in order to enhance the value of Tosa kitchen knives.

Japanese kitchen knives are attracting attention not only from Japanese chefs but also from all over the world, so much so that French chefs sometimes come all the way to Japan to buy kitchen knives. If you use a good kitchen knife, your food will taste better. Please try a good knife and see how sharp it is.

You can find more information here.

The post Traditional kitchen knife sharpening makes cooking more delicious Tosa Kitchen Knife Workshop Tadokoro Cutlery Makoto Tadokoro / Tosa City, Kochi Prefecture first appeared on NIHONMONO.

Signature label with a soft and mild flavor

”Sake” from Tosa is famous for being ”dry”.
However, ”sake” from Arimitsu Shuzo is soft and mild. The mellow taste is due to the water sourced from the Akano River.
Located in Aki-city, in the eastern part of Kochi, the nearby Akano River is famous for delicious freshwater trout and clean water.

Squeezing with “Sakafune” method

At Arimitsu Shuzo, they squeeze the ”sake” using an old manual method called ”sakafune”. Compared to squeezing by machine, it requires a lot of time and effort.
After fermenting the rice, it reaches a stage called ”moromi” right before it is filtered. This is put in a ”sake” bag and placed on top of each other in a tub where the ”sake” will flow naturally as a result of its own weight. ”Sakafune” involves placing a cover on top and squeezing slowly. This enhances the richness of the flavor. One of the reasons Arimitsu Shuzo is able to use this labor intensive method, is their relatively small size operation compared to other breweries in Japan. Even if the brewery is small, they aim high with the ambition of making great ”sake”. Their determination and dedication creates ”sake” that is very mellow.

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The meaning behind the name “Suigei”

Similar to how whales gulp water, there is an expression for drinking a lot of liquor ”Geiin (drink like a whale)”. And a drunken whale becomes ”Suigei Shuzo (drunken whale ”sake” brewer)”. The word ”Suigei” originally comes from the head of the Tosa clan, Yodo Yamau whose pen name was ”Geikai Suikou” during the Bakumatsu period. It means ”drunken lord of the ocean where the whales live”. It is said he chose the name for himself, so Lord Yodo must have been quite a ”sake” lover.
He wrote many ”sake” themes poems. One of the most famous is ”Nishuu Shuro ni Insu (drinking for 2 large buildings)” which expresses the loneliness and nostalgia of being a lord.
It begins like this.
”Yesterday, I got drunk at the southern bridge, and today I get drunk at the northern bridge
When you have ”sake”, you should drink. I shall get drunk.”

Infusing the blessings of the water into “sake”

”Suigei”, which is named after Lord Yodo who loved ”sake”, is a mellow dry variety that has a strong character.
It is a signature ”sake” that uses water from Tosayama, Kochi (originally known as Tosayama village) where Kagamigawa River originates.
Kagamigawa River is where Ryoma Sakamoto swam and played as a child, and it is also featured in the novel ”Kagamigawa” by Shotaro Yasuoka. The name of the river (literally ”mirror river”) comes from a story that the fifth Lord of the Tosa feudal domain, Toyofusa Yamauchi said ”the river reflects my image like a mirror”. The water is clear and it is suitable for making ”sake” and has been used since the old times.
”Suigei”, a ”sake” from Tosa that brings makes you think of history and nature. You can drink like a whale, or cherish the flavor. But either way, we suggest you get drunk like Lord Yodo.

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Hotel with exquisite cuisine

Auberge is a French word for ”restaurant with accommodation”. It is a hotel where you can enjoy exquisite cuisine that is essential for a good trip. There is an Auberge which fits the description in Tosayama village in the middle of the mountains in Kochi. ”Auberge Tosayama” is located 30 minutes drive from the hustle and bustle of the city, surrounded by the mountains in a quiet location.
Needless to say, the most important feature of ”Auberge Tosayama” is the cuisine! They serve dishes with pride and confidence, using the best ingredients at their peak. It is somewhat a ”selfish” restaurant. Their wide selection of local ”sake” is also quite appealing.

Quite room with the ambience of Tosa

There are 12 rooms in the hotel complex and four villas across the red suspension bridge. The rooms in the hotel complex are quite charming, and blend into nature using natural materials such as cedar, cypress, Tosa paper and Tosa stucco. The villas built into the vast natural surroundings offer complete privacy. They are like hideaways allowing you to heal from the busy day to day life.
The bath is a natural Tosayama hot spring. Spread out your arms and legs in the hot spring to enjoy the changing seasons, and you are sure to leave your busy life behind.

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