Kochi’s warm, sunny climate and abundant rainfall make it one of Japan’s leading producers of vegetables and aromatic crops. The prefecture grows the nation’s largest share of ginger, myoga (a fragrant ginger bud used as a garnish and pickle), eggplant, and green peppers, while its mountain villages — Umaji among them — are famous for yuzu, the fragrant citrus that flavours so much Japanese cooking. These aromatic ingredients are the backbone of Tosa cuisine, brightening its seared bonito, hot pots and pickles. Visitors can taste them at their freshest here: yuzu drinks and ponzu, myoga pickles, and just-picked local vegetables at markets and restaurants. It is a fragrant, healthy side of Kochi’s celebrated food culture.
🗓️ At a Glance
| Location | Umaji Village & across Kochi |
| Hours | Markets/shops vary |
| Admission | Varies |
| Time needed | Part of a meal or market visit |
| Best time | Yuzu in autumn; vegetables year-round |
What to Try
- Fragrant yuzu citrus, drinks and ponzu.
- Myoga ginger buds, ginger and local vegetables.
- Aromatic ingredients central to Tosa cooking.
- Just-picked produce at markets and restaurants.
Combine Your Visit
- Combine with the Kochi Sunday Market for produce.
- Pair with katsuo tataki , brightened by yuzu.
- Read our Kochi overview .
Getting There
- At markets: the Sunday Market and Hirome Market sell local produce.
- In the hills: Umaji Village is the home of Kochi yuzu.
Tips
Look for local yuzu products like juice, ponzu and sweets as easy, fragrant souvenirs, and try myoga and fresh ginger in season to taste Kochi’s aromatic specialities. Sample produce at the Sunday Market where farmers sell direct, notice how yuzu and myoga brighten dishes like katsuo tataki, and buy yuzu ponzu to recreate Tosa flavours at home.
