Katsuo-no-Tataki (Lightly Grilled Bonito)
It is needless to point out, but “Katsuo-no-Tataki” is the representative dish of Kochi Prefecture. There are several theories about its origin. One of them is that Yamanouchi Kazutoyo, the feudal lord of Tosa, prohibited his people from eating raw katsuo (bonito) due to the possibility of food poisoning and “Katsuo-no-Tataki” was served as grilled fish even though only the surface of bonito was grilled. It is said that speed is the most important factor when preparing it. Fresh katsuo will be grilled on strong burning straw in quickly on the same day as its catch. This is the reason why it has a rich flavor with its distinctive roasting aroma. Please enjoy it with plenty of specialty sauce and condiments. Salted tataki is also recommended.
Nabeyaki Ramen (Ramen Hot Pot)
It is the food culture of Susaki, born right after World War II in Susaki, and has been loved by local people for almost 50 years. Its broth is based on chicken bone and soy sauce. Preferable ingredients are considered to be chicken meat, green onions, raw egg and tube-shaped fish paste. It is served piping hot in an earthen pot (porcelain clad pan, or iron pan), and when you remove the lid from the pot or pan, you will be wrapped in its steam and surrounded with the aroma of chicken broth. It is said that this is the hottest ramen in Japan and its soup and noodles are perfectly balanced.
Utsubo (Moray Eel)
Utusbo is a rare ingredient which Susaki citizens can’t help but love. They are called “the gang of the sea” because of their fierce appearance, but Moray eel has a “jelly like texture” and is rich in “collagen.” Its “delicate” flavor is completely opposite from its “fierce” appearance and the difference between them is one of its appeals. The regions where people eat Utsubo are very rare nationwide. In Kochi City, it started to be eaten in the 50s, but it was a familiar enough food for people in Susaki City as it was already a local delicacy by that time. One of the main reasons for the development of Utsubo food culture in Susaki City is that there are many highly-skilled chefs who are specialized in the hard-to-clean Utsubo, which has many bones.
It looks like ice cream, and it has crunchy texture similar to clashed ice.
Banana flavor is standard. In addition, you can try many other flavors like strawberry flavor or chocolate flavor. It used to be sold all over Japan, but lately, only in Kochi prefecture it can be bought in the city. Aisukurin is popular in Kochi prefecture amongst many people regardless of age or gender.
You can get it in Kawauso no Sato Susaki, at “Sawayaka Aisu no Mise” on the 1st floor.
In Susaki, weather is warm year-round and there are a lot of hours of sunlight in a day.
Therefore, vegetables grown in a temperate climate like cucumbers, green peppers, and Shishitogarashi (sweet green pepper) are often grown in Susaki. Even among them Mioga (Japanese ginger) is grown the most in Japan.
You can purchase at farmers market ”Kawauso Ichi” not only seasonal vegetable and fruits, but also flowers, pickles, and home made daily dishes. This farmers market is popular among the tourists and local people.
Yaki Katsuo(Grilled bonito)
“Katuo-no-Tataki” is often eaten in Susaki, but Yaki Katsuo is also popular.
It is only made from fatty “Toro Katsuo”(fatty bonito), which is carefully selected. It is roasted in its own process without any artificial additives, using clear water (“Muroto Kaiyou Sinsousui”). In this process, all “umami” of the bonito is held in it. Therefore you can enjoy its deep fla