抄録
Located in the south of Shikoku (Japan's smallest main island), Kochi Prefecture faces the Pacific Ocean with 713 kilometers of coastal line running from east to west. To the north of Kochi lies the Shikoku mountainside with densely packed woodlands boasting 84% forest area: the highest in Japan. Blessed by a warm climate and rich natural environment from the surrounding mountains, rivers, and sea, Kochi is a treasure trove of delectable dishes. The numerous varieties of su-mikan and sushi are distinguishing features of Kochi's culinary culture. Su-mikan refers to the highly aromatic and acidic citruses found in Japanese cooking. Most notably, Kochi Prefecture prides itself as Japan's number one producer of the yuzu citrus: holding 53% of the market share nationwide (as of 2018). Yuzu was imported to Japan from China during the Nara Period and has been used in cooking as a vinegar alternative and for medicinal purposes throughout the ages. When yuzu juice is added to sushi rice, this local delicacy is called "Tosa sushi" (or Tosa-zushi). Each region of Kochi has a different variation of Tosa sushi, making it possibly the most diverse type of sushi in Japan. Most popular among these is "Tosa inaka sushi" (or Tosa country sushi), eaten commonly in the mountainous regions of Kochi and consisting of mountainous ingredients such as myoga (Japanese ginger), takenoko (bamboo shoots), shiitake mushrooms, and konnyaku (a jelly-like food made from konnyaku potatoes). While not only healthy and visually appealing, this sushi is also unusual in that its ingredients make it acceptable for both vegetarian and vegan consumers.
