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FEATUREKochi now (autumn)Autumn colors reach the Niyodo River as modori-gatsuo bonito comes into season.See the feature r18 INO (PACHIMO) · CC BY 3.0

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JAPAN GUIDE

Things worth knowing about Japan

No worries even on a first trip to Japan. Useful things to know, explained clearly.

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Q. What do people get wrong about IC cards (Suica, PASMO) in Japan?

This answer is a draft. It stays unpublished until legal review and source verification are complete. The answ…

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Q. What do people get wrong about coin lockers and luggage forwarding in Japan?

This answer is a draft. It stays unpublished until legal review and source verification are complete. The answ…

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Q. What do people get wrong about Golden Week, Obon and New Year travel?

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REGIONAL SPECIALTIES

Meet the Japan you don't know yet.

It is not only the big cities. The regions are full of charm, and special experiences you can only have in each place are waiting.

Value Village

Japan's value, to the world.

Regional culture, tradition, food, sightseeing, nature and people. A directory that delivers the appeal of each to the whole world.

About Value Village
Value VillageLocal Value, Global Reach.
The photo is a generated image for concept purposes.

INSTAGRAM / 6

Official and local Instagram photos

Local governments, tourism accounts and local posts are shown with official embeds. Photos are not stored on Value Village; they link to the original posts.

THINGS TO DO / 6

Things to do in this prefecture

Choose from what you can only do here.

NEED TO KNOW

At a glance

  • AirportKochi Ryoma Airport
  • ShinkansenNone (nearest: Okayama Station)
  • From TokyoAbout 1 hr 25 min by air
  • Best seasonMarch–May and October–November
  • Local specialtiesSeared bonito · Sawachi cuisine · Nabeyaki ramen
  • Typical temperatureSummer: around 28°C / Winter: around 7°C

See all 297 entries in this prefecture →

BEST TIME TO TRAVEL

What each season brings

LOCAL FOOD / 12

Local food

What people have long eaten in this place. We collect the dishes themselves, not restaurants.

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Katsuo no Tataki (Seared Bonito)

Bonito filleted into three pieces is placed on a grilling rack and the surface is seared, then it is cut into thick slices, sprinkled with salt and lightly pounded. A sauce of yuzu vinegar or soy sauce is poured over it, with garlic, green onion and onion.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Sawachi Ryori

Sushi, seared bonito, sashimi, simmered dishes and fried dishes arranged together on a large platter for banquets. People gather around it and each person serves themselves onto a small plate.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Inaka-zushi

Vinegared rice made with citrus vinegar such as yuzu, topped with mountain ingredients such as ryukyu, the stems of hasuimo taro, pickled in sweet vinegar, myoga, sweetly simmered shiitake, bamboo shoots and konjac.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Saba no Sugata-zushi

Mackerel opened along the back is cured with salt, then soaked in vinegar, filled with vinegared rice mixed with ginger and sesame, shaped, and served with the head and tail still attached.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Guruni

Daikon, carrot, taro, burdock, konjac and thick fried tofu are cut into cubes, simmered in dashi made from small dried fish and seasoned with soy sauce. In some areas it is seasoned with miso.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Ryukyu no Sunomono

The stems of hasuimo taro are peeled, soaked in water and rubbed with salt, then dressed with fish such as cutlassfish or marlin that has been soaked in yuzu vinegar, along with ginger and sesame.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Itadori no Abura-itame

The wild plant itadori is peeled, dipped in boiling water and soaked in cold water to remove its harshness, then stir-fried in oil and seasoned with sugar and soy sauce. Deep-fried fish paste or chikuwa is sometimes added.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Kokera-zushi

Vinegared rice and toppings such as flaked fish, carrot, shiitake and egg are layered many times in a wooden frame, pressed firm and cut into pieces to serve. The largest use five sho (about nine liters) of rice.

Area:Muroto

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Tsugani-jiru

Mitten crab is ground up shell and all, strained into a pot of boiling water, and simmered with eggplant and the stems of hasuimo taro. Seasoned with soy sauce and sake.

Area:Shimanto, Niyodo and Monobe River basins

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Kibinago no Hokaburi

Okara toasted with salt and sugar is shaped into balls and wrapped in silver-stripe round herring that has been opened along the back and cured with vinegar. A small sushi that uses no rice.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

Imo no Kuki no Itameni

The tender parts of sweet potato vines are peeled and parboiled, stir-fried in a pot, then simmered in dashi and seasoned with sugar and soy sauce. Deep-fried fish paste is often added.

Area:Throughout the prefecture

Source:Ministry of Agriculture, Forestry and Fisheries (MAFF)

MICHI-NO-EKI / 26

Michi-no-Eki roadside stations

RestInformationLocal links

Rest facilities registered by Japan's national government. Each has parking and toilets open 24 hours, and by definition includes a facility that sells local products. This is where the making and the food of this prefecture can actually be bought.

There are 26 stations in this prefecture in all (national registry).

Source: MLIT register of Michi-no-Eki

LOCAL ACCOUNTS / 2

People posting this area

Japanese-language accounts that post about this area.

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INTERESTS / 13

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Only the interests found in this prefecture.

HIGHLIGHTS

Highlights of this prefecture

From entries with clearly licensed photos.

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SMILE NEWS / 136

Smile news from Japan and the world

Stories that lift your spirits a little, collected with their sources.

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Kochi

Kochi collector's 'Chikamori Collection' goes on show

An exhibition of scrolls and paintings kept at home by collector Shigeharu Chikamori opened at the Kochi Liberty and People's Rights Museum. It runs until 21 February 2027, with free entry for high-school students and younger and those 65 and over.

source: Yosakoi Kochi Culture Festival 2026 (Kochi Prefecture)
Patagonia National Park, Chile

Women rangers return Darwin's rheas to the wild in Chile

In Chile's Patagonia National Park, a women-led ranger team returned 13 Darwin's rheas to the wild in April 2026. Working with the Rewilding Chile Foundation, they care for the birds around the clock; surveys once estimated only about 11 to 15 remained.

source: Mongabay
Matusadona National Park, Zimbabwe

New 210-million-year-old dinosaur species named from Zimbabwe's Lake Kariba shore

A new dinosaur species, Musango matusadonaensis, has been described from rocks about 210 million years old in Matusadona National Park on the shore of Lake Kariba, Zimbabwe. The bipedal, not-yet-adult animal was about 4.5 metres long, and the find suggests Zimbabwe's dinosaur fauna differed from South Africa's.

source: Phys.org (The Conversation)

INSTAGRAM

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SEASONS & EVENTS

Seasons & events

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Your Japan is waiting.

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