高知県·特産品
Kochi Chives
Gyoza, hot pots, stir-fried liver with chives—did you know that Kochi Prefecture actually supports the star of those aromatic dishes with the largest production volume in the country? Kochi Prefecture boasts the highest shipment volume of chives in Japan, accounting for approximately one-quarter of the national total. Greenhouse cultivation began in Konan City, the central production hub, in the 1960s. By skillfully combining greenhouse and open-field cultivation, they continue to provide a steady supply throughout the year without interruption. Grown under a warm climate, Kochi's chives are thick and possess an exceptionally powerful aroma. With a commitment to unique packaging technology that maintains freshness for longer, these chives are delivered to dining tables across the country while remaining succulent. Please try incorporating the highly aromatic chives of Kochi into your daily cooking.
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