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  • hey guys I'm really excited because today I'm flying to Shikoku the smallest

  • of Japan's four main islands for the next few days I'll be staying in Kochi

  • Prefecture surrounded by green mountains and bright blue water trying to cover as

  • much of the culture as I can starting with the food this is gonna be my first

  • time in Kochi Prefecture and I'm so excited the itinerary for this trip is

  • going to be perfect wild crazy fabulous and that's not all I get to do this trip

  • with one of my favorite trying to remember the last time I saw it they

  • might remember I've lost like it should always been like a year my goal for this

  • trip Sharla and I took advantage of Cochise tourism campaign visitors from

  • overseas who present their passport and the returning flight ticket can receive

  • a welcome package with 10,000 yen or roughly $100 in gift cards that can be

  • spent anywhere in Japan

  • Wow it's beautiful mutters like sparkling we stopped for

  • lunch in shimanto City choosing a small restaurant located along with shimanto

  • River which is famous for its beautiful color and clarity but also its

  • contributions to the fishing and seaweed industry in the area so we've just

  • thought for lunch and we are inching on the city so I am

  • here gettin shimanto unagi eel this one it smells very very nice it looks so

  • good and I love that comes with causes and it's game on all this is among key

  • chips these are made from the bones in a very crispy and crunchy and you just you

  • just chew on them very cool seaweed tempura never had this actually

  • smells really good it smells amazing

  • no it's like mochi like a roasted nori flavors mmm but the

  • texture of the mochi and then it's deep-fried if I enter in country it's

  • really really good at night we checked into SH Montano yato a luxurious yokan

  • located near the mouth of the shimanto river if you've never stayed in one

  • before a joke on is a bit different from a hotel the rooms are often more

  • spacious with more minimalist decor they're designed for lounging and

  • relaxing including luxuries such as onsen facilities and full course

  • breakfasts and dinner room where is often provided and you can lounge around

  • your hotel in the yukata making it easier to enter the public

  • baths whenever you please if you're really lucky you can get a room with

  • your very own private Lotan butoh or open-air bath and enjoy a relaxing yokan

  • own Sun experience without ever having to leave

  • yeah this summers but for now I gotta go out and meet Charlotte for dinner oh my

  • god so one of the best parts of eating at at yokan is that the dinners are

  • always so carefully prepared and you get a little bit of everything and the

  • quality is always amazing and like my mom where are you saying like everything

  • will be amazing yeah that's like it's like one of the biggest things to look

  • forward to besides bailenson yeah yeah yeah this is nice to eat yes all right

  • so you might have noticed there's a ton of seafood here but that's uh you know

  • one of the benefits to being on the ocean is that you can get tons of fresh

  • seafood here in shimanto City we're right on the ocean and this is all

  • probably probably fresh fish we've also got she Montagu which is a special beef

  • from this region as well and then you can see it has beautiful marbling which

  • means that it's going to have lots of oils and it could be very tender and

  • juicy so this is the second time we've seen this today this is Alison Odie and

  • it's taken from the shimanto River and apparently this is a famous food around

  • here I didn't realize it when we had it at lunch but it's a specialty here and

  • this seaweed is has a very very deep green color

  • it has to be alright finally for dessert we have this beautiful daifuku this is a

  • very traditional Japanese snack with mochi on the outside and I'm not sure

  • what's on the inside so let's cut it open and find at the center of this

  • daifuku is chestnut another popular produce from the

  • shimanto region

  • hey guys so now we're in the town of coeur Toshio we're right here on the bay

  • right on the ocean and we've come to do a cut solo Takaki hi Ken you too can cut

  • seared bonito if you follow this is the 24 step plan it's very simple it's very

  • simple so basically it's Kentucky if you've never seen it it's a type of

  • cooking raw fish where it's only seared on the outside and then the middle of

  • serve raw and it's a very popular way to enjoy the cuttlefish and so today I'm

  • going to do a quick little experience here where I'm going to learn how to cut

  • the fish and serve it and although tuna has a reputation for being the king of

  • sushi in Japan cut soul or body dough is a versatile fish in Japanese cuisine

  • that has roots all the way back to the aido era it's leaner meteor and it has

  • many uses including becoming dashi fish stock which is a staple flavoring in

  • many traditional Japanese dishes especially here in the oceans around

  • Shikoku which is why katsu tataki remains a

  • popular traditional dish here in Kochi luckily but there

  • in Kochi it's common to slice the cut soul a bit thicker than usual this makes

  • cuts o tataki a harder and heavier snack than your average sashimi once sliced

  • all you have to do is season the fish with some salt and chopped green onion

  • and that's it you're done I'm a foodie I love food and I love traveling around

  • Japan and trying the different local specialties because there's so much of

  • culture that's like hidden in the food and the eating habits and like how

  • people cherish the ingredients that are plentiful in their region so first I'm

  • gonna just try it with salt and onion and then if I feel like it needs more

  • flavor you can use ponzu and you can pour ponzu on top

  • now the thing I really like about this is that it's smoky it has a very strong

  • smoky like smoke infuse flavor that I love it's really really nice even with

  • salt that's good this is good even with salt right yokan number two for this

  • trip and this one is a little bit smaller check out the scenery from this

  • hotel room I cannot believe this this is all my favorite stuff we've got the

  • twisting winding roads we've got the little houses a little port some rocks

  • moody clouds ah this is beautiful this is exactly my type of scenery

  • alright guys it's time for dinner again and as you know my Gio Kahn's always go

  • L interesting to see what comes out tonight and Charlotte's got like this

  • amazing spread of vegan food if you're vegetarian or vegan and you have dietary

  • restrictions staying in yokan pretty much guarantees you'll be taken care of

  • right as long as you tell them beforehand it's actually so impressive

  • that they can pull this together and this pasta looks so good I love okra and

  • Kinoko and eggplant and over here she's got a vegetable knob in it which is

  • great too oh wow I love namecard I should have

  • gotten yours it's crazy because it's like this is one table which would

  • normally be a table for like four people and it's like like two thirds of the

  • table is just Charlotte food we are getting fed tonight because Shikoku is a

  • small island surrounded by plenty of water it's no surprise that the majority

  • of the meals we had were from the sea but the variety and the combinations

  • were endless making each meal unique and exciting

  • if you come to Kochi Prefecture definitely try some of these specialty

  • foods for yourself now that you know what to eat what can

  • you do in Kochi find out next time when Sharla and I explore the Prefecture by

  • both land and sea thanks so much for watching and make

  • sure you stop by Charlotte's channel to check

  • the video we did over there as well alright guys see you next week bye

hey guys I'm really excited because today I'm flying to Shikoku the smallest

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B1 prefecture fish charlotte mochi seaweed cut

Eating Kochi Prefecture With SharlaInJapan 高知の名物食べてみた!

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    Summer posted on 2020/12/15
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