For a taste of the local food culture of Kochi Prefecture, come learn how to make the regional specialty inaka sushi (countryside sushi) during this cooking class in Kochi!

Kochi is known for having the highest ratio of forested land of all the 47 prefectures of Japan. As 84% of its area is covered by forest, Kochi food culture has been influenced by a diverse range of vegetables. Before modern transportation, people who lived in forested areas didn't have access to fresh fish, so instead of using raw seafood for sushi, they adapted to their environment, using local vegetables and plants.

In Kochi, the tradition of making inaka sushi is still alive and well. As the ingredients are local and the sushi is mainly plant-based, this is a wonderful way to experience a sustainable meal in Japan.

The sushi toppings, like simmered shiitake mushrooms and myoga (ginger), are so well-seasoned that they don’t require any soy sauce for dipping. Meanwhile, the flavor of the sushi rice is vibrant, using local yuzu juice and zest, ginger, and other special ingredients.

An original local tomato miso product also adds a burst of flavor to the gunkanmaki-style sushi, with its well-rounded sweet and slightly spicy flavor. Made with sweet local tomatoes and umami miso, it’s a mouthwatering combination that’s also echoed in the miso soup, which features whole tomatoes and somen noodles–a combination that’s refreshing and somehow summery-tasting, despite being served warm.

Located in the Hidaka Village, along the Niyodo River, come explore Kochi Prefecture’s rich traditional culture as well as inventive new flavor combinations, learning Japanese cooking techniques passed down from the older generations!