KOCHI SPECIALS
Buntan is a variety of pomelo with an excellent balance of sweetness and sourness. It has a thick pith to protect the sweet, firm flesh within. Typically the flesh of the buntan is eaten raw. The plump flesh adds freshness and texture to salads and fish dishes. The juice is ideal for cocktails and sauces, and the aromatic rind is ideal for jams and confectionery. The buntan is in season from September till March.
OTHER FRESH PRODUCTS
YUZU
Discover yuzu, Kochi's signature fruit. This distinctive citrus fruit adds a fresh note to Japanese and Western dishes, and coc…
KONATSU
Konatsu is a citrus that isn't well-known outside of Japan, but its balance of sweet and sour flavors is worth discovering.
BERGAMOT
Bergamot adds a delicate citrus note to teas and beverages. In Kochi, it thrives near the region's tea fields.
SANSHO PEPPER
Sansho pepper is known for its subtle balance of pepper and citrus flavors, enhancing traditional Japanese dishes.
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