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Soaking and Seasoning: The Aromatic Pleasures of “Yuzu”

The yuzu, or Japanese citron, is prized for its fragrance and is used to enhance a variety of cuisine, from sushi to sauces and sautés. The fruit is also a frequent addition to bathwater, where its warming properties and gentle scent soothe winter bathers.
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Rice from the Mountainside

The top award for the Best Rice competition in 2010 went to a little-known name rather than a nationally established brand. We spoke with the producers of the rice—Tosa Tenkū no Sato Nikomaru, or “Nikomaru of Tosa, Home of the Heavens”—which is grown on terraced paddies in the mountains of Kōchi Prefecture.
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