- #Local specialty
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ウツボの唐揚げ
Utsubo no Karaage is a local dish from Kochi Prefecture, made by frying moray eel. Despite its fearsome appearance, it has fragrant crispy skin and tender, springy white flesh.
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カツオのたたき
Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the straw-seared version is especially aromatic and flavorful.
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黒造り
Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often enjoyed with sake.
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けんちん汁
Kenchin-jiru is a soup made by sautéing root vegetables and tofu in sesame oil before simmering them in broth. Originally a Buddhist vegetarian dish, it avoids meat and fish.
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豚の角煮
A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creating a melt-in-the-mouth texture. While little known in the West, it is a beloved dish in Japanese homes and izakaya.
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ほうとう
Hōtō is a traditional dish from Yamanashi Prefecture, featuring thick flat noodles, pumpkin, and root vegetables simmered in miso broth. Especially comforting on cold days.
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水炊き
Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Unlike other hot pots, it is not seasoned with soy sauce or salt during cooking.
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明太子
Mentaiko is spicy cod roe seasoned with chili. Its unique spicy flavor makes it a versatile ingredient in dishes like pasta, grilled mentaiko, squid with mentaiko, and rice balls.
