Coastal Erosion of Tosa Bay
The Kuroshio current reworks this shoreline continually; the beach's shape changes within decades.
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The Kuroshio current reworks this shoreline continually; the beach's shape changes within decades.
The prefecture's industrial technology center. Paper and fermentation: it handles the technology of Tosa washi and shochu.
Tosashimizu Shokuhin in Tosashimizu. It processes sodabushi.
A food factory in Tosashimizu. It processes bonito into retort-pouch products.
A roadside station in Kuroshio, in a corner of the Irino pine grove, looking out over the Pacific.
A hot-spring inn in Kami, the closest to Ryugado cave, open for day bathing.
A workshop in Kochi prefecture, making preserves from bonito and young ginger.
A tonkatsu restaurant in Kochi prefecture, serving meatballs made with ginger.
A tea garden in Niyodogawa, where you eat sweets looking out on the river and the tea fields.
An izakaya in Kochi prefecture, using local fish and ingredients.
A farm stand beside Aki Station, with local vegetables and souvenirs.
A shop in Tosashimizu selling sodabushi dried fish and set meals made with it.
An izakaya in Kochi City, serving fish sent direct from Susaki with Tosa wagyu and gamecock.
A shop in Tosashimizu founded in 1912, where the shed for making sodabushi can be toured.
A centre in Shimanto Town, a market and eating house gathering ingredients from the Shimanto basin.