Imo no kuki no itameni (stir-simmered potato stems)Su
Throughout the prefecture
In Kochi Prefecture, there's a food culture of eating the stems of sweet potatoes and kabocha squash. Though called "stems," both leaf and stem...
KOCHI
Kochi Prefecture
The surveyed city is Kochi. Of all 394 items in the household survey, Kochi Prefecture stands out most for Bonito — 4.5× the national average (Kochi 7,530 JPY / national 1,682 JPY). It is Japan’s top producer of Eggplant, Ginger, Garlic chives (Ministry of Agriculture data). Across the 52 surveyed cities, Kochi ranks No.1 for Bonito, Pickled Chinese cabbage, Happoshu and 5 more — 8 items in all.
4.5×Biggest standout
Bonito
per household / year
Bonito
per household / year
8Items ranked #1 nationally
30Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Kochi’s value as a multiple of the national average.
| Item | vs. average | Kochi | National | Rank |
|---|---|---|---|---|
| Bonito#1Seafood | 4.48× | 7,530JPY | 1,682JPY | #1 |
| Pickled Chinese cabbage#1Dried Foods, Seaweed & Soy Products | 3.36× | 2,072JPY | 617JPY | #1 |
| Other citrusFruit | 2.57× | 9,487g | 3,694g | #2 |
| Grilled meat (yakiniku)#1Dining Out | 2.31× | 19,541JPY | 8,444JPY | #1 |
| Baby formula#1Dairy & Eggs | 2.17× | 2,039JPY | 938JPY | #1 |
| Dried baby sardinesSeafood | 1.72× | 648g | 376g | #4 |
| Dried horse mackerelSeafood | 1.72× | 951JPY | 552JPY | #5 |
| Happoshu (low-malt beer)#1Alcohol | 1.69× | 14,116JPY | 8,363JPY | #1 |
| Dried bonito flakesSeafood | 1.63× | 290g | 178g | #2 |
| Drinking-out spendingDining Out | 1.58× | 28,541JPY | 18,073JPY | #4 |
| Boxed lunch (bento)#1Prepared Foods | 1.49× | 27,424JPY | 18,460JPY | #1 |
| Ground beef & pork mixMeat | 1.45× | 4,748JPY | 3,280JPY | #5 |
MADE
What Kochi produces most in Japan
From Ministry of Agriculture statistics (2024): items where Kochi ranks No.1 nationally by harvest or catch. This is about what the prefecture produces; the #1 list below is about what households buy.
Also No.2–3: Amberjack (farmed) (#2), Red sea bream (farmed) (#3), Bluefin tuna (farmed) (#3)
Source: MAFF Crop Statistics Survey and Marine Fishery Production Statistics (e-Stat, 2024 final figures).
#1
Where this prefecture ranks #1
Items where Kochi ranked #1 among the 52 surveyed cities.
- Bonito
- Pickled Chinese cabbage
- Biscuits
- Eggs
- Boxed lunch (bento)
- Grilled meat (yakiniku)
- Happoshu (low-malt beer)
- Baby formula
Q&A
Kochi food: common questions
What is Kochi famous for producing?
By Ministry of Agriculture statistics (2024), Kochi is Japan’s top producer of Eggplant, Ginger, Garlic chives.
What food is Kochi No.1 in Japan for?
In Japan’s household spending survey (2023–2025 average), Kochi ranked No.1 of 52 cities for Bonito, Pickled Chinese cabbage, Happoshu and 5 more. This ranks what households buy, not what the prefecture produces.
What to eat in Kochi?
Households here buy far more than the national average of Bonito, Pickled Chinese cabbage, Other citrus, Dried baby sardines, Happoshu.
What are the local dishes of Kochi?
Japan’s Ministry of Agriculture records 30 regional dishes from Kochi, including Imo no kuki no itameni (stir-simmered potato stems), Katsuo no tataki (seared bonito), Guru-ni (simmered root vegetables), Ryukyu no sunomono (vinegared taro stem).
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Sawachi ryori (large communal platter feast)
Main ingredients: Sushi, seared bonito, sashimi, simmered dishes, fried dishes, and more
→ Bonito is 4.3× the national average in Kochi (3,574 g, #1 nationally)
Guru-ni (simmered root vegetables)
Main ingredients: Daikon radish, carrots, taro, thick fried tofu, konjac, and more
→ Konjac is 1.2× the national average in Kochi (1,937 JPY, #6 nationally)
Kyuri to kawaebi no nimono (simmered cucumber and river shrimp)
Main ingredients: Trailing cucumber (jibai kyuri), river shrimp, shiso leaves
→ Cucumbers is 1.1× the national average in Kochi (7,044 g, #21 nationally)
Tofu no umezuzuke (plum vinegar-pickled tofu)
Main ingredients: Tofu, plum vinegar
→ Tofu is 1.0× the national average in Kochi (5,553 JPY, #15 nationally)
Kokera-zushi (layered sushi)
Main ingredients: Eggs, rice, carrots, shiitake mushrooms, fish (such as mackerel), and more
→ Fresh shiitake mushrooms is 1.0× the national average in Kochi (1,997 JPY, #26 nationally)
Himeichi to mikan no karashini (spicy simmered fish with citrus)
Main ingredients: Himeichi fish, mandarin orange (or yuzu, bushukan citrus) peel, chili pepper, and more
→ Mandarin oranges is 1.0× the national average in Kochi (4,610 JPY, #17 nationally)
DISHES
30 regional dishes from Kochi Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Katsuo no tataki (seared bonito)SuAuWi
Throughout the prefecture
Bonito, Kochi Prefecture's official fish, is eaten as an everyday ingredient. "Katsuo no tataki"...
Guru-ni (simmered root vegetables)Wi
Throughout the prefecture
"Guru-ni" refers to a simmered dish centered on winter root vegetables like daikon, carrots, and taro...
Ryukyu no sunomono (vinegared taro stem)SuAu
Throughout the prefecture
In Kochi Prefecture, the petiole connecting leaf and stem of hasuimo (a taro-family plant) is called "ryukyu"...
Itadori no aburaitame (stir-fried Japanese knotweed)
Throughout the prefecture
"Itadori" is a knotweed-family plant that grows wild in the mountains. Because its center is hollow like bamboo...
Himeichi to mikan no karashini (spicy simmered fish with citrus)AuWi
Throughout the prefecture
Himeichi is a small fish caught in small-scale bottom trawl nets in Tosa Bay; its formal name is Upeneus japonicus...
Koushi meshi (rock seaweed rice)Wi
Otsuki Town
Otsuki Town is a coastal town in the southwestern part of the prefecture; its industries include rice farming, tobacco cultivation, and greenhouse horticulture...
Kirazu-mochi (okara rice cake)Wi
Ogawa district, Sakawa Town
Okara, a byproduct of tofu-making, is eaten throughout Japan under names like "unohana" and "kirazu"...
Tofu no umezuzuke (plum vinegar-pickled tofu)
Tsunoyama district
Tofu began to be eaten in Japan in the late Heian period, after being introduced from China...
Kure no nimono (year-end simmered whale)Wi
Throughout the prefecture
The local dish eaten in Kochi Prefecture to see out the year is "kure no nimono," simmered with whale meat...
Taimo no korobashi (sesame-coated taro)AuWi
Throughout the prefecture
In Kochi Prefecture, taro is called "taimo," and has long served as a valuable nutrient source second only to rice...
Hachiku to endo no nimono (simmered bamboo shoots and peas)SpAu
Throughout the prefecture
Bamboo shoots are widely eaten in Kochi Prefecture. In early spring, moso bamboo shoots appear on the market...
Sawachi ryori (large communal platter feast)
Throughout the prefecture
"Sawachi ryori" is representative of Kochi's food culture. It isn't a specific dish, but rather a style of serving...
Imobera azuki (sweet potato stalk with azuki beans)
Ino Town
Ino Town, known for producing Tosa washi paper, sits in the central part of the prefecture. This region has long...
Konchin (burdock and sesame fritter)
Otoyo Town
Otoyo Town, a mountain town in the central Shikoku Mountains. "Konchin" is made with thinly shaved burdock root...
Tsugani-jiru (mitten crab soup)Au
Shimanto River, Niyodo River, Monobe River basins
"Tsugani-jiru" is one of Kochi's representative local dishes. Tsugani refers to the mitten crab caught in the Shimanto and Niyodo rivers...
Chate no aemono (chayote salad)Au
Throughout the prefecture
As the hot summer passes and autumn approaches, chayote season arrives. Chayote is a tropical...
Zenmai no itameni (stir-simmered fiddlehead fern)Au
Mountainous areas
In mountain villages, dishes like oil-fried zenmai, shiraae, and simmered dishes have long been eaten...
Kobu-zushi (kelp-wrapped sushi)
Central prefecture (ita-kobuzushi), western prefecture (kuro-kobuzushi)
The recipe for "kobu-zushi" differs between the central and western parts of the prefecture; in the central region it's called "ita-kobuzushi"...
Kokera-zushi (layered sushi)
Muroto City
Sushi culture is one of Kochi's representative food traditions, with a wide variety of forms...
Kyuri to kawaebi no nimono (simmered cucumber and river shrimp)Su
Throughout the prefecture
"Kawaebi" refers to the whisker shrimp, a Kochi specialty caught in the Shimanto and Niyodo rivers; its body length...
Kibinago no hookaburi (silver-stripe herring wrapped in okara)
Throughout the prefecture
In Kochi Prefecture, "tamazushi," a nigiri sushi made with okara instead of rice and topped with vinegared sardines...
Ginburou-zushi (bean sushi)AuWi
Otoyo Town
"Ginburou" is a type of kidney bean grown for home use in the Nishitoyonaga district of Otoyo Town...
Hange dango (steamed dumplings)Su
Otoyo Town
Otoyo Town, in the central Shikoku Mountains, sits about 40km from Kochi City, the prefectural capital. Long ago...
Inaka-zushi (countryside sushi)
Throughout the prefecture
"Inaka-zushi" is sushi made with vegetables rarely used elsewhere in Japan, a dish passed down in Kochi's mountainous areas...
Kashikiri (acorn tofu)
Southern Aki City
"Kashikiri" is a tofu-like food made from kashi acorns (also called arakashi acorns, or donguri)...
Mushi-dai (steamed sea bream)
Plains and coastal areas
"Mushi-dai" is served at "okyaku," the celebratory gatherings frequently held throughout the prefecture for weddings, New Year's, and other occasions...
Negi to satsumaimo no nuta (green onion and sweet potato with vinegar-miso)
Nankoku City, and elsewhere
Nankoku City, in the center of Kochi Prefecture, was home to the provincial capital from the Nara through Heian periods...
Ha-ninniku no nuta (garlic leaf with vinegar-miso)SpAuWi
Throughout the prefecture
Nuta is a traditional Kochi seasoning made by mixing garlic with miso and vinegar, used with raw fish or konjac...
Saba no sugatazushi (whole mackerel sushi)Wi
Throughout the prefecture
Rooted as a food custom throughout the prefecture, "sawachi" cuisine is indispensable for celebrations, funerals, and religious rites...
NEARBY
Other prefectures in Chugoku & Shikoku
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