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ChefYoshikatsu Uka

With a career spanning more than 45 years, his experience at restaurants including high-class Japanese cooking in Kyoto, Italian cooking, and more means that he is equally at home with Western and Japanese cooking. He only uses the freshest ingredients from Kochi, which he purchases himself daily.

Dec. 11, Fri. 2015

Authentic Japanese Cooking

Artisan edition : The Vegetables and Citrus Fruits of Kochi

Our theme this episode is cooking with the su-mikan fruits of Kochi. Kochi is not only a major producer of yuzu, a su-mikan fruit that has garnered attention worldwide of late, but with its plentiful sunlight and clean, pure water, Kochi is a veritable agricultural treasure trove. These su-mikan fruits such as yuzu, encompass a huge number of fruits such as bushukan, naoshichi, and hanayu. We’ll learn from a master chef who has learned in his 45-year career how best to use this abundant variety of local produce as different varieties come into season throughout the year.