Kochi Shimanto City Tourism Association
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Kochi Shimanto City Tourism Association

Sep. 20, 2025
[Image1][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image2][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image3][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image4][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image5][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image6][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image7][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image8][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par
[Image9][Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)Following Par

[Shimanto City, Kochi Prefecture] Only in Shimanto City!! “Salt-Seared Bonito” (Part 2)

Following Part 1, Part 2 introduces recommended ways to enjoy the bonitos seared in Shimanto City that you can taste only here.

〇 Nakamura’s one-and-only “Traditional Salt-Seared Bonito”
When people think of delicious food from Kochi Prefecture nationwide, the first thing that comes to mind is the seared bonito. Sprinkling salt or pouring sauce before searing is said to be a food culture unique to Kochi. Yet within the same prefecture, the style in central Kochi City differs greatly from that in Nakamura in the southwestern Shimanto City: Nakamura’s salt-seared method stands apart.

Around Kochi City, the dish is a simple one of just sprinkled salt. In Nakamura, by contrast, chefs marinate the seared fish with proud house sauces featuring salt, vinegar, citrus juice, and other flavoring, letting the flavors meld.
Nakamura’s traditional salt-seared bonito piles on heaps of condiments—onions, garlic and more—until the fish is nearly hidden. Those generous toppings don’t just look appetizing; they make nutritionally balanced combinations, so the dish is also excellent as a healthy choice.

Nakamura’s traditional salt-seared bonito, found only in Shimanto City, carries an unshakable local food culture and history. Each restaurant crafts and serves its own proud version of this delicious salt-seared specialty.
From the searing process to the way it’s eaten, the condiments and the sauces, every establishment applies its own ingenuity and care to its salt-seared bonito. In Shimanto City, you can enjoy as many distinctive salt-seared styles as there are restaurants.
Would you like to go on a salt-seared tasting tour in Shimanto City and sample Nakamura’s traditional salt-seared bonito?

〇 Perfect match for salt-seared bonito: Shimanto Bu-chu Highball
A perfect companion to Nakamura’s traditional salt-seared bonito is the Shimanto Bu-chu Highball, made with the locally grown “forbidden fruit” bushukan. It’s a standard menu item at izakayas in Shimanto City.
The drink is ultra-refreshing from first sip to finish, with a crisp citrus flavor and a pleasant, moderate bitterness. Popular with both men and women, it pairs beautifully with food. Try Shimanto Bu-chu Highball with salt-seared bonito—you’ll likely get hooked after one sip.

〇 Shimanto-grown “forbidden fruit”—the bushukan
Why call it the forbidden fruit?
Bushukan is related to yuzu and sudachi but is an entirely different fruit. Once you taste it, ordinary vinegar-citrus fruits won’t satisfy—you’ll understand why it’s called the “forbidden fruit.” Its defining features are a clean, sharp acidity and a uniquely refined aroma. That elegant scent and tartness bring out the best in ingredients from mountains, rivers, and sea.
Beloved by citrus fans across Kochi, the “kingdom of sour citrus,” bushukan has long been nicknamed the “king of sour citrus.” Beyond its flavor, the tree is very vigorous: once it bears fruit, it will yield abundantly each year from late August through early October with little care.
While most citrus trees live for several decades, bushukan remains healthy and productive for over a hundred years.
Bushukan is also resistant to disease and pests and grows vigorously without heavy reliance on pesticides, making it a safe, reliable crop. This rare bushukan grows only in Shimanto City and is not shipped widely across Japan—why not come taste it for yourself?

How did you find this?
Perhaps the appeal of salt-seared bonito and bushukan has whetted your appetite. Please enjoy salt-seared bonito and a Shimanto Bu-chu Highball when you visit Shimanto City.

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Oct. 4, 2025
[Shimanto City, Kochi Prefecture] A complete introduction to must-try pleasure boat cruises on the Shimanto River! Do you associate the Shimanto River only with summer? That image isn’t quite right. In fact, plankton declines in winter, and the river’s clarity improves dramatically. You can see the riverbed in winter when summer visibility doesn’t allow it. Why not experience the Shimanto River’s winter charm aboard a sightseeing boat that brings you closer to the water…? 〇 Want a discount on cruise tickets? Stop by Shimanto City Tourism Association Visitors to the Shimanto City Tourism Association can buy sightseeing boat tickets at a 10% discount. The staff can also help make reservations on your behalf. They can assist foreign visitors too! 🛅🆓 Free baggage storage [8:30–17:30] 🛜🆓 Wi‑Fi available 🚶 Located inside Nakamura Station rotary If you want to buy sightseeing boat tickets cheaply, please stop by the Shimanto City Tourism Association! 1. Sada Chinkabashi “Sakoya” This yakatabune (traditional roofed pleasure boat) departs from the downstream-most, longest sinking bridge on the Shimanto River, Sada Chinkabashi. The route passes under both Sada Chinkabashi and Sanri Chinkabashi. The tour lasts about 50 minutes. *Reservation required; operation starts from two people.* There is a period when the engine is stopped and the boat glides forward using only hand‑rowed oars, letting you escape the bustle of daily life and fully enjoy the Shimanto River’s peaceful atmosphere. During the yakatabune cruise you will also be served karintō (deep‑fried sweet sticks) seasoned with Shimanto River blue‑nori. During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals (boxed lunches) available. *Reservation required; available only for private bookings.* 🚗 About 20 minutes by car from Nakamura Station. 🚲 About 50 minutes by bicycle. 2. Sanri Chinkabashi “Shimanto no Ao” This yakatabune is based at Sanri Chinkabashi, the second sinking bridge from the river mouth. The course goes under Sanri Chinkabashi and runs toward the area near Sada Chinkabashi. The tour lasts about 50 minutes. Scheduled sightseeing yakatabune service [Operating hours 9:00–16:00], departing on the hour. Bring friends or family and drop in to enjoy the Shimanto River at your leisure. You can board without advance reservation, but it can get crowded, so booking ahead is recommended. (Open year‑round) During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals available. *Reservation required by 12:00 the day before.* 🚗 About 25 minutes by car from Nakamura Station. 🚲 About 1 hour by bicycle. 3. Takase Chinkabashi “Nattoku” This yakatabune is based at Takase Chinkabashi, the third sinking bridge from the river mouth. The route goes under Takase Chinkabashi and travels the most upstream section among the three locations that retain the Shimanto River’s original scenery. The tour lasts about 50 minutes. Scheduled service [Operating hours 9:00–16:00], departing on the hour. Among the Shimanto River sightseeing boats, this one uniquely offers seating with tables and chairs. It’s suitable for passengers with limited mobility and wheelchair users. You can board without advance reservation, but it can get crowded, so booking ahead is recommended. (Open year‑round) During firefly season, a special firefly boat operates so you can enjoy the river’s swirling fireflies from the deck. (Reservation required) 🍽️ Onboard meals available. *Reservation required by the day before.* In addition to scheduled and meal courses, there is a private gourmet charter. Meal courses and the private gourmet charter require reservation by the day before. The private gourmet charter is available from three people. 🚗 About 30 minutes by car from Nakamura Station. 🚲 About 1 hour 40 minutes by bicycle.
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Sep. 20, 2025
[Shimanto City, Kochi Prefecture] You can only eat this in Shimanto City!! "Salt-Seared Bonito" (Part 1) When you think of delicious food from Kochi Prefecture, the first thing that comes to mind nationwide is the seared bonito known as "katsuo no tataki." Katsuo is a famous specialty of Kochi, and as everyone knows, it actually has two peak seasons! In this piece about the katsuo beloved by Kochi residents, Part 1 explains the timing and characteristics of each season, and Part 2 will cover recommended ways to enjoy it that you can only taste in Shimanto City. 〇 The seasons of katsuo: hatsugatsuo and modorigatsuo Katsuo is a well-known specialty of Kochi, but its name changes with the fishing season (peak season) to "hatsugatsuo" or "modorigatsuo." Here we introduce these two types of katsuo with different names, describing each season, their characteristics, and Kochi-specific recommended ways to eat them. 〇 Light-flavored hatsugatsuo! Hatsugatsuo, loved since long ago as one of spring’s seasonal ingredients, originally referred to katsuo landed at the start of the year, as suggested by the prefix "hatsu" (first). In recent years, however, the term has come to mean katsuo landed from spring into early summer. Juvenile katsuo hatched from eggs ride the Kuroshio Current northward around spring to seek food and grow into adults. Katsuo landed during this northward migration are called "hatsugatsuo," also known as "noborigatsuo." The exact landing locations vary, but in Kochi the season runs mainly from spring to early summer (around March to May). Young, fast-growing hatsugatsuo have translucent red flesh, a clean, springy texture, and a firm bite. They have less of the characteristic katsuo aroma, making them easy to eat even for those who are not fond of strong fishy smells. Because hatsugatsuo is low in fat and light in flavor, it’s recommended to serve it as tataki together with the fatty skin. This is the season for the Nakamura-style salt tataki enjoyed with plenty of condiments. We will introduce Nakamura-style salt tataki in the next article, "Salt-Seared Bonito You Can Only Eat in Shimanto City!! (Part 2)." 〇 Rich-flavored modorigatsuo! On the other hand, the katsuo that migrated north in search of food reaches southern Hokkaido, where falling water temperatures prompt them to head south again in search of warmer waters. Katsuo landed during this southward migration are called "modorigatsuo." In Kochi, the season is around autumn (September to November). Because modorigatsuo feed heavily and are landed after growing large, they are rich in fat and are also called "toro katsuo" or "abura katsuo." They have long been cherished as an autumn ingredient. The flesh of a large modorigatsuo is deep crimson in color, with fatty, pale areas near the skin and a rich, chewy flavor. How was that? Are you starting to get curious about katsuo? In Part 2, we will introduce the salt-seared katsuo you can only taste in Shimanto City!

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