If you’re planning a trip through the area, here are the experiences, foods, and small local discoveries that define a Shimanto journey.

Take It Slow on a Yakatabune Cruise(House boat)

One of the most relaxing ways to meet the Shimanto River is aboard a yakatabune, a traditional roofed sightseeing boat. The 50-minute cruise drifts downstream before turning back near the famous Sada Submersible Bridge. Because the deck sits close to the water, you can clearly see river plants, the reflections of the sky, and the gentle flow beneath you.

The moment the boat turns quietly just before the bridge is surprisingly beautiful—you look up at the low structure from almost water level, a perspective you can’t get from land.

Cruises often depend on weather and water levels; after heavy rain, rising water may pause operations. But when the river is calm, each season offers its own charm: soft breezes in spring, clear views in autumn, and crisp, sunlit days in winter. Some operators even serve meals onboard, letting you enjoy local flavors in a slow, distinctly Japanese setting.

The Submersible Bridges: Living With the River

The Submersiblea bridges of Shimanto are local icons. Built deliberately low and without railings, they are designed to sink underwater during floods, allowing driftwood and debris to pass without destroying the structure. More than 20 remain in use today.

The most photographed is the Sada Chinka Bridge, stretching across one of the widest sections of the river. The combination of open water and mountain ridges captures the spacious feel of Shimanto’s landscape.

In the midstream areas where the water is especially clear, you might even spot fish gliding under your feet. Crossing by bicycle or car requires a steady hand, but the simplicity of the scene leaves a lasting impression.

Canoeing and SUP: Meeting the River Up Close

If you want to experience the Shimanto more directly, join a canoe or stand-up paddleboard (SUP) tour. The flow is gentle, making it approachable even for beginners, and long-running local operators provide guided routes ranging from short half-day paddles to full-day downstream courses.

The river changes mood with the seasons: cherry blossoms in spring, cool splashes in summer, glass-clear water in autumn, and peaceful silence in winter. On snowy mornings, the stillness of the river makes the experience feel almost otherworldly.

Nonaka Cycle: A Small Shop With a Big Heart

In central Shimanto City, a tiny shop with bright pinwheels spinning at the entrance marks Nonaka Cycle. The shop has been around for more than 45 years, but these days it functions less as a repair shop and more as a gathering place for curious travelers.

The pinwheels catch the eye of people passing through town, and many wander in just to say hello. Since around 2008, the owner has taken commemorative photos with visitors—now filling five albums with people from 18 countries and 34 prefectures in Japan. Some even return on later trips. It’s the kind of warm, unexpected stop that makes rural travel memorable.

Tenjinbashi Shopping Arcade: Everyday Shimanto

At the center of the city lies the Tenjinbashi Shopping Arcade, a simple, low-key covered street lined with local shops. There’s nothing flashy here—just traditional sweets stores, delis, and small household shops that locals visit in their daily routines. Because it wasn’t built for tourists, the arcade offers an authentic glimpse into everyday life.

A short walk through the quiet alleys provides a grounding contrast to the riverside scenery.

Roadside Station “Yotte Nishi-Tosa”

If you’re exploring the river by car, Yotte Nishi-Tosa, a riverside roadside station, is an easy and convenient stop. Japan’s roadside stations serve as rest areas offering local food, souvenirs, and travel information—and this one does all three well.

The restaurant features regional dishes such as Shimanto ayu (sweetfish), Shimanto pork, and vegetable-focused meals. The shop is stocked with river nori, yuzu products, and other flavors unique to Shikoku. Behind the building, the river flows quietly, and many visitors step outside to take photos or simply enjoy the open scenery.

Make Something by Hand: Workshop Kurogane 

Beyond nature, the Shimanto region offers hands-on craft experiences. At this workshop, you can try blacksmithing—heating iron, striking it with a hammer, and shaping it into a tool. Some courses even let you make your own knife.

The process requires focus but is surprisingly intuitive, and the final result becomes a meaningful travel memento. It’s also a great rainy-day option.

Taste the Local Favorite: Janmen

When hunger hits, look for Janmen, a hearty local noodle dish with a rich, savory broth. At Manshuuken, a well-known shop in Shimanto City, you can try Janmen-han, a set that pairs the noodles with rice for an extra-satisfying meal. It’s popular among locals and easy for travelers to drop in between sightseeing stops.

Shimanto Tourism Association: Your Base for Bicycling

Near Nakamura Station—the gateway to the region—the Shimanto Tourism Association offers maps, brochures, event support, and bicycle rentals. The association moved to its current location around ten years ago, but the rental service has been running even longer.

Because scenic spots along the river are spread out, bicycles are a practical way to explore. In addition to standard rentals, the association offers “Rinrin Cycle”, a one-way system that lets you return your bike at several riverside facilities—perfect for flexible itineraries.

Why the Shimanto Area Leaves a Lasting Impression

A trip to Shimanto blends nature, food, and hands-on experiences into a relaxed, well-balanced journey. Whether you’re drifting along the water on a yakatabune, crossing the chinka bridges, paddling through clear currents, tasting local dishes, or joining a craft workshop, the region offers something approachable for every traveler.

Most spots require little preparation, making Shimanto an ideal destination for a slow, unhurried trip surrounded by one of Japan’s most beautiful rivers.

The post Discover the Shimanto River: A Gentle Journey Through Japan’s Last Pristine Waters first appeared on [Kochi Prefecture Official]The comprehensive website 'Kochike's 〇〇' provides all sorts of information about Kochi Prefecture..

Kure Taisho-machi Market dates back to the mid-Meiji period.

It began when fishermen’s wives started selling their daily catch in this area. Over time, more fishmongers and produce vendors gathered, forming a lively local market. Today, the market has evolved further, with many seafood shops also operating their own small restaurants.

Although compact, the market is packed with fresh seafood, dried fish, and locally grown fruits and vegetables. It has become a popular destination not only for locals but also for visitors.

Kure Taisho-machi Market offers a glimpse into the charm of a traditional fishing town.

In this article, we will explore what makes this market so special.

This Is Where You Eat Bonito

Kure in Nakatosa Town has been a center of bonito (katsuo) pole-and-line fishing for over 400 years.

Unlike net fishing, this traditional method prevents damage to the fish, resulting in superior freshness. It is also environmentally sustainable, as it avoids overfishing entire schools.

Here are three must-visit spots in the market where you can enjoy exceptional katsuo.

Tanaka Fresh Fish Store

Run by a self-proclaimed “Katsuo sommelier,” this shop offers top-quality bonito selected with expert precision.

You can purchase sashimi or dried fish from the store and bring it to the nearby the restaurant “Fisherman’s Hut” where you can add rice and miso soup to create a complete meal.

Tanaka Fresh Fish Store
TEL: +81-889-52-2729
Hours: 9:00 AM – around 5:00 PM
Fisherman’s Hut: 10:00 AM – 2:30 PM (Last order 2:00 PM)
Closed: Wednesdays

Yamamoto Fresh Fish Store

This shop features an eat-in space attached to the fish store.

Their katsuo is prepared using locally sourced straw and grilled with a unique smoking technique that enhances the aroma. The smoky flavor spreads richly across your palate.

Yamamoto Fresh Fish Store
TEL: +81-889-52-3373
Hours:
Fish store: 10:00 AM – 4:00 PM
Dining: 11:00 AM – 2:00 PM (until sold out)
Closed: Mondays and Thursdays

Tommy’s Kitchen

A former bonito fisherman runs this restaurant, serving authentic “fisherman’s meals.”

The menu includes a wide range of dishes such as set meals and rice bowls, along with unique options like katsuo namerou (minced seasoned fish) and even katsuo curry.

Tommy’s Kitchen
TEL: +81-90-7141-3570
Hours: 10:30 AM – 2:30 PM
Closed: Irregular

[Late Summer Only] Try “Mejika no Shinko”

One of the most anticipated seasonal delicacies in Kochi is “Mejika no Shinko”, young frigate mackerel.

This fish spoils extremely quickly—locals say it should be eaten by noon if caught in the morning. Because of this, it is rarely distributed outside the region.

From mid-August onward, many Kochi residents visit Kure specifically to enjoy this dish.

The best way to eat it is as sashimi.

Grate the peel of bushukan (a local citrus), squeeze the juice generously, add soy sauce, and enjoy. Its chewy texture and rich flavor pair perfectly with the refreshing citrus.

If you visit at the right time, this is a must-try.

Street Food You Shouldn’t Miss

Kure Ten (Fish Cake)

At Okamura Kamaboko Shop, established in 1938, you can buy “Kure Ten” from just one piece.

Made from small fish caught off the coast of Tosa, it has a soft texture and deep umami flavor—perfect for snacking or as a souvenir.

Okamura Kamaboko Store
TEL：+81-889-52-2956
Hours: 9:00 AM – 5:00 PM
Closed: Wednesday

Grilled Katsuo Belly (Haranbo)

At Kushiyaki Ponkichi, you can try haranbo, the fatty belly portion of katsuo—equivalent to toro in tuna.

Grilled over charcoal, it is juicy, rich, and highly flavorful. This is a rare local specialty you won’t easily find elsewhere.

Kushiyaki Ponkichi
TEL：+81-889-52-2956
Hours: 10:00 AM – 1:30 PM

Handmade Donuts and Sweets

Nishimura Confectionery Shop, located at the entrance of the market, is a nostalgic sweet shop offering handmade treats and traditional snacks.

There is also an eat-in space where you can enjoy shaved ice in summer or local strawberries in winter.

西村菓子店

TEL：0889-52-2953
営業時間：午前9時~午後４時30分
定休日：火曜・水曜

Nishimura Confectionery Shop
TEL：+81-889-52-2953
Hours: 9:00 AM – 4:30 PM
Closed: Tuesday, Wednesday

Avoid the Lunch Crowds: Zeyopia

During busy lunchtime hours, many restaurants can have long wait times.

In such cases, head to Zeyopia, a tourist facility where you can bring your own food and enjoy it in a relaxed environment. It also has restrooms, making it a convenient break spot.

Take a Walk by the Sea

After your meal, take a short walk to the nearby coastline.

Visit Kure Hachimangu Shrine, then continue to Kure Bay.

The contrast of blue sky and sea, along with the gentle sound of waves, creates a calm and relaxing atmosphere.

Access

Kure Taisho-machi Market is located about 50 minutes west of Kochi City by car.

By train, take the JR Dosan Line from Kochi Station (about 50 minutes), followed by a 5-minute walk.

Parking

There are three free parking areas within walking distance of the market.

Summary

Kure Taisho-machi Market is a place where the traditions and daily life of a fishing town are still alive.

Here, you can enjoy fresh local cuisine while experiencing the warm, welcoming atmosphere unique to Kure.

If you visit Kochi, this is a destination worth adding to your itinerary.

Kure Taisho-machi Market Information

Address: Taisho-machi, Kure, Nakatosa Town, Kochi Prefecture
Hours:
Weekends & Holidays: 9:00 AM – 4:00 PM
Weekdays: 10:00 AM – 4:00 PM
Admission: Free
Closed: New Year’s Day, stormy weather days, varies by store

The post Kure Taisho-machi Market Guide: Best Bonito, Local Food & Must-Try Spots in Kochi first appeared on [Kochi Prefecture Official]The comprehensive website 'Kochike's 〇〇' provides all sorts of information about Kochi Prefecture..

In Kochi, hot pots are not trendy inventions or modern fusions. They are dishes shaped directly by local ingredients, geography, and everyday food culture.

Conger eel, free-range game chicken, and spiny lobster each reflect the land and sea that sustain the region.

Here are five places where visitors can experience authentic Kochi-style hot pots, all accessible for travelers and deeply rooted in local food traditions.

Conger Eel Sukiyaki (Kure, Nakatosa Town)

This hot pot is made with conger eel caught off the coast of Kure, a fishing town known for bonito. In winter, the local specialty is sukiyaki prepared with conger eel.

Although conger eel is now considered a luxury ingredient, it was once an everyday food for fishermen’s families in Kure.

The flesh has very little odor and releases gelatin-rich fat when cooked. Combined with a sweet-savory sukiyaki sauce, it produces a bold umami distinct from beef sukiyaki. Vegetables simmered in the broth are an essential part of the dish.

Stories from local fishermen, including those connected to the manga Tosa no Ipponzuri, show that this dish is deeply tied to everyday life in Kure.

Kure Taisho Town Market
Location: Kure Taisho Town Market, 6372-1 Kure, Nakatosa Town, Takaoka District, Kochi

Game Chicken Hot Pot (Otesuji, Kochi City)

This dish features game chicken hot pot served at a long-established restaurant specializing in traditional Tosa cuisine, located near Kochi City’s downtown area.

The game chicken has a firm texture and strong flavor. When cooked in a hot pot, the bones and meat create a robust broth with depth and richness.

The meal is typically finished with rice cooked in the remaining broth, allowing diners to fully enjoy the flavor of the stock.

Tosa Cuisine Tosakko

Location: 1-5-9 Otesuji, Kochi City, Kochi
Telephone: +81-88-823-2101

Spiny Lobster Hot Pot (Uranouchi, Susaki City)

This hot pot uses spiny lobster freshly caught in the waters near Uranouchi. The restaurant has specialized in spiny lobster dishes for over forty years.

Lobsters are caught daily using traditional gill nets and prepared the same day.

The highlight of the hot pot is the broth extracted from the lobster legs and shell. It is rich yet clean, with a natural sweetness. Both sashimi and hot pot preparations are typically served, allowing guests to experience the ingredient in different forms.

Nakahira

Location: 244 Uranouchi, Susaki City, Kochi
Telephone: +81-88-856-1651

Game Chicken Hot Pot (Obiyamachi, Kochi City)

Located inside Hirome Market in central Kochi City, this restaurant specializes in a purebred local strain of game chicken known as Gomen Kenkashamo.

In addition to hot pot, the menu includes grilled chicken, lightly seared dishes, and fried preparations. This allows visitors to gain a broad understanding of Kochi’s game chicken cuisine in one place.

Syamoden

Location: 2-3-1 Obiyamachi, Kochi City, Kochi
Telephone: +81-88-855-5815

Seasonal Hot Pot (Nijudaimachi, Kochi City)

Among the many izakaya in Kochi City, this restaurant is known for its consistent quality and careful preparation.

The seasonal hot pot is supported by a menu that includes sashimi, simmered dishes, and small plates, all prepared with attention to detail. While not flashy, the food reflects the everyday dining culture of Kochi.

Toyoki
Location: 11-4 Nijudaimachi, Kochi City, Kochi
Telephone: +81-88-873-1208

Conclusion

Hot pot dishes in Kochi reflect the region’s seasonal ingredients and long-standing food culture. Although Kochi is best known as a summer destination, winter offers its own culinary rewards.

Through these hot pots, visitors can experience the deeper, everyday flavors of Kochi Prefecture.

The post Five Local Hot Pot Dishes to Try in Winter in Kochi, Japan first appeared on [Kochi Prefecture Official]The comprehensive website 'Kochike's 〇〇' provides all sorts of information about Kochi Prefecture..

One of the earliest records of Kochi’s drinking culture appears in Tosa Nikki (The Tosa Diary), written in the Heian period (10th century) by the poet Ki no Tsurayuki.

In the diary, he describes sake parties in Tosa where: people of all social classes—adults and even children—were drunk together.

This passage suggests that, even more than 1,000 years ago, sake in Kochi was not reserved for elites or special occasions.
It was something shared openly, bringing people together regardless of status.

Through later periods, stories continued to appear:

・People secretly drinking despite prohibition laws
・Local rulers known for their strong tolerance for alcohol

Over time, this culture of drinking naturally developed into a culture of making sake.

Why Kochi Sake Tastes the Way It Does

Most Kochi sake shares several defining characteristics:

・Clean, abundant water from rivers such as the Niyodo and Shimanto
・A warm climate and rich natural environment
・A strong tradition of enjoying alcohol with food, not on its own

Because of this, Kochi sake is generally described as dry, clean, and refreshing.

Rather than strong sweetness or heavy aromas, Kochi sake is designed to:
・Match seafood and local cuisine
・Be easy to drink over a long meal
・Encourage conversation and shared enjoyment

In short, Kochi sake is not about showing off—it is about eating well and drinking together.

18 Sake Breweries, 18 Different Personalities

Kochi Prefecture is home to 18 sake breweries, each reflecting its local water, rice, and philosophy.

Below is a concise introduction to every brewery, written to help you quickly find one that suits your taste.

All 18 Sake Brands in Kochi

Minami

A small brewery using underground water from the Yasuda River.
Dry and clean, yet layered with gentle sweetness and depth, making it especially appealing to experienced sake drinkers.

Suigei

One of Kochi’s most iconic breweries.
Its sharp, dry profile pairs exceptionally well with fish and seafood, making it an ideal introduction to Kochi-style sake.

Bijofu

Brewed with extremely soft water, resulting in an exceptionally smooth and balanced sake.
Its gentle character and wide lineup also make it approachable for beginners and casual drinkers.

Kameizumi

Known for its fruity aroma and elegant flavor profile.
Often favored by wine lovers who are exploring sake for the first time, especially when served chilled.

Kure

One of the oldest sake breweries in Kochi Prefecture.
Dry in style, yet rich in rice flavor with a well-balanced acidity that appeals to those who enjoy depth and structure.

Tosatsuru

A legendary name that helped establish Kochi’s reputation for dry sake nationwide.
Meticulous rice polishing and precise brewing result in a refined, classic expression of Kochi sake.

Takiarashi

Brewed with water from the Niyodo River system, known for its exceptional clarity.
Clean, smooth, and unobtrusive, it is especially well suited for enjoying alongside meals.

Tsukasabotan

A historic brewery said to have been favored by Sakamoto Ryoma.
Its elegant dryness and refined aroma offer a taste of Kochi’s sake heritage.

Momotaro

Specializes in sake that shows its best character when gently warmed.
Slightly sweet and mellow, it provides a comforting and approachable drinking experience.

Bunkajin

Produced with minimal filtration to preserve freshness and liveliness.
Light, fruity, and refreshing, it is particularly appealing to those new to sake.

Akitora

A small-scale brewery dedicated to traditional craftsmanship.
Its full-bodied dry sake delivers strength and character, appealing to drinkers who enjoy bold flavors.

Keigetsu

Uses locally grown rice cultivated in terraced fields.
With styles ranging from dry to extra-dry, it is designed to complement everyday meals.

Mishio

Created to highlight the differences between sake rice varieties.
Brewed under identical conditions, the lineup invites drinkers to explore how rice alone shapes flavor.

Ryuso

A sake inspired by a local dragon legend and made entirely with Kochi-grown ingredients.
Its balanced structure and elegant aroma make it suitable for special occasions.

Fujimusume

Made exclusively with Omachi rice.
Soft and gently expressive, it also reveals added complexity when enjoyed warm, particularly in winter.

Yamada Daiko

Characterized by clean acidity and mild dryness.
Easy to enjoy in relaxed settings, whether with snacks or casual meals.

Kikusui

An extremely clean, water-like dry sake.
Its purity and restraint pair especially well with seafood and simple dishes.

Dabadahiburi (Chestnut Shochu)

While not sake, this chestnut-based shochu is one of Kochi’s most famous spirits.
Sweet and aromatic, it offers an inviting alternative for those who prefer something different from sake.

Final Thoughts: Sake That Brings People Together

Kochi sake is known for being:

・Not overpowering
・Easy to drink with food
・Made for sharing

Rather than focusing on technique or prestige, Kochi’s sake culture values connection.

Don’t overthink it.
Enjoy it with good food, good company, and an open heart.

Eat well. Drink together.
That’s the Tosa way.

The post Japanese Sake in Kochi: 18 Breweries, 1,000 Years of Drinking Culture first appeared on [Kochi Prefecture Official]The comprehensive website 'Kochike's 〇〇' provides all sorts of information about Kochi Prefecture..

写真提供：（公財）高知県観光コンベンション協会

Kochi Sunday Market is a large open-air street market held every Sunday in the center of Kochi City, on the island of Shikoku, Japan.

The market stretches for about 1 kilometer along Otesuji Street, near Kochi Castle, and features around 300 stalls. Every week, more than 17,000 people visit — locals buying fresh food for the week and travelers eager to experience Kochi’s culture up close.

What makes Sunday Market truly special is its history.
Founded in 1690, it has been held for over 330 years, making it the longest-running street market in Japan.

What It’s Like to Visit Kochi Sunday Market

Visiting Nichiyoichi feels less like sightseeing and more like stepping into everyday Kochi life.

You’ll see farmers arranging freshly harvested vegetables, locals chatting casually with vendors, and visitors strolling slowly while eating street food. The atmosphere is relaxed, friendly, and lively — conversations happen naturally, even if you don’t speak Japanese.

As you walk down the long boulevard, the scenery keeps changing: colorful produce, sizzling food stalls, handmade tools, flowers, and the smell of fried sweet potatoes drifting through the air.

Why Kochi Sunday Market Is So Special

Kochi Sunday Market is not a market created for tourists — it is a place locals genuinely rely on.

・It is officially operated by Kochi City
・It has continued almost every Sunday for over three centuries
・It is considered the longest street market in Japan

While many traditional markets have disappeared, Kochi Sunday Market remains an essential part of local life, which is why the experience feels authentic and alive.

What You Can Find at the Market

Although food is a major highlight, Nichiyoichi offers much more than snacks.

・Fresh vegetables and fruit from local farms
・Ready-to-eat street food and traditional dishes
・Local crafts, tools, and everyday goods
・Flowers, plants, and seasonal items

Sweet Potato Tempura (Imo-ten)

One of Kochi’s most famous street foods.

Imo-ten is made from locally grown sweet potatoes, coated in a light batter and fried until crispy. The outside is crunchy, while the inside stays soft and naturally sweet.

The stall Ohira Shoten is especially popular and often has a line, but service is fast. Many locals say this snack is addictive once you try it.

Inaka-zushi (Country-Style Sushi)

A regional specialty unique to Kochi.

Instead of seafood, inaka-zushi uses mountain vegetables such as bamboo shoots, shiitake mushrooms, myoga ginger, and konjac. The rice is lightly seasoned with citrus like yuzu or mandarin orange, giving it a refreshing flavor.

Each stall prepares it differently, so tasting several versions is part of the experience.

Ice Kurin

A nostalgic local dessert perfect for warm days.

Ice kurin is lighter than regular ice cream and closer to a sorbet. It is mildly sweet, refreshing, and available in several flavors — ideal for a short break while exploring the market.

Ame-yu (Sweet Ginger Drink)

A traditional drink made with starch syrup and fresh ginger juice.

・Served cold in summer
・Served hot in winter

It gently warms or cools the body and is a comforting local favorite rarely found outside western Japan.

Imo-kenpi & Shio-kenpi

Deep-fried sweet potato sticks coated in syrup.

・Imo-kenpi: sweet and crunchy
・Shio-kenpi: lightly salted, with a balanced sweet-salty taste

They are popular souvenirs and enjoyed by all generations.

Tosa Knives

Nichiyoichi is known for Tosa forged knives, a traditional craft with over 400 years of history. These knives are durable, practical, and surprisingly affordable.

A popular souvenir is the whale-shaped knife, reflecting Kochi’s historical connection to whaling.

Dried Fish(Himono)

Stalls sell a wide variety of dried fish from the Tosa coast. Horse mackerel is especially popular and often sells out before noon.

Flowers and Plants

From cut flowers to seedlings and bonsai, these stalls show another side of everyday Kochi life and are especially loved by local residents.

Mochi Rice Cakes

Colorful mochi flavored with shrimp, mugwort, red beans, or brown sugar make great snacks or souvenirs.

Ginger and Yuzu Products

Kochi is Japan’s top producer of ginger.

You’ll find ginger ale made with local ginger, as well as yuzu vinegar (yunosu), a staple seasoning used in dishes like bonito tataki.

How to Get There

From JR Kochi Station

・About 10 minutes on foot
・Or take the Tosaden Tram to Hasuikemachi-dori stop

From Kochi Airport

・Airport bus to Hasuikemachi stop
・Short walk to Otesuji Street

Final Thoughts

Kochi Sunday Market is more than a place to shop.
It is a weekly gathering where history, food, and everyday life come together.

From crispy sweet potato tempura to friendly conversations with local vendors, Kochi Sunday Market offers a side of Kochi that guidebooks alone cannot show.

If you are in Kochi on a weekend, Sunday morning belongs to Kochi Sunday Market.

Practical Information

Location
Otesuji Street, Kochi City
(From Kochi Castle’s Otemon Gate, walk east for about 1 km)

Hours
Around 6:00 AM – 3:00 PM
Best time to visit: 8:00 AM – 12:00 PM

Open
Every Sunday
Closed on: January 1–2, During the Yosakoi Festival (Aug 10–12, if they fall on Sunday)

The market is usually held rain or shine.

The post Kochi Sunday Market: A 330-Year-Old Street Market at the Heart of Local Life first appeared on [Kochi Prefecture Official]The comprehensive website 'Kochike's 〇〇' provides all sorts of information about Kochi Prefecture..