Jizake in Kochi

by Rei

It was a heavy rainy day when I visited the sake factory in my home town of Kure. I went to that store after, I don’t know, several years, and it had not changed at all. It’s an old Japanese building and at the front of the factory hangs a brown sakabayashi the symbol of sake making. Continue reading Jizake in Kochi

Making Tosawashi

by Riyo

The sound of dripping water can be heard in a small room and a man who wears casual clothes and an old woman who wears an apron are working to make special paper. They rinse out materials from the water which includes a paste made from plant extracts.

This is the way Tosawashi has been made for ages. They make many kinds of special paper but it takes so much time. To make, or “pull”, a piece of paper, the whole process is repeated 300 to 350 times. Continue reading Making Tosawashi

Kawauso: River Otter

The scientific name of the locally extinct otter is Lutra lutra whiteleyi. Taxonomy is Animalia, Chordata,Vertebrata, Mammalia, Carnivora. It inhabits Australia, waterside and the sea of a whole world except New Zealand. It is good at swimming and adapts myself to life in the water. It is an extinct species in the wild in Kochi. But it can be seen in Wanpak Kochi. Continue reading Kawauso: River Otter

Aokabi: Blue Mold

Blue mold is very useful for human life, such as Antibiotic, foodstuffs like a Gorgonzola and Roquefort cheese the composition of citric acid or nucleic acid is utilized widely as useful bacterium. Still, if mold grow on our food, people feels of displeasure, but blue mold don’t make a mycotoxin, that is why, they are a completely harmless mold. Continue reading Aokabi: Blue Mold

Skipjack Tuna

Skipjack tuna is the English name. Japanese name is katuo. And scientific name is Katsuwonus pelamis. And there are seasonal Japanese namea, that for example is modorigatuo and kudarigatuo. The Skipjack tuna is designated as Kochi prefecture’s fish.

Skipjack tuna is eaten as tataki and sashimi in Kochi. And pole-and-line fishing of Skipjack tuna in Kochi is famous. And also raw Skipjack tuna in Kochi is very famous all over the country.

Skipjack tuna can grow to a body length of 1m of large size and to a body weight 18kg. Its form is spindle-shaped that has low hydrodynamic drag. Section is nearly ring shape.

Skipjack tuna belong to katuwonus of scombridae of scombroidei of perciformes of actinoptergii of vertebrate of chordate of animalia.

There are some varieties of scombridae; the striped bonito (Sarda orientalis), the Skipjack tuna (Katuwonus pelamis), the kawakawa (Euthynnus affinis).

Striped bonito is smaller than Skipjack tuna, but has a lot more of teeth than skipjack tuna, and also back color is different each other. Striped bonito’s color is blue, but Skipjack tuna’s color is deep indigo. The kawakawa, which range at over a large area of the tropical zone subtropical zone of the Indian Ocean, is heavier and has bigger withers weight than Skipjack tuna.

Skipjack tuna’s rage is the temperate zone and the tropical zone area of sea all over the world. ;It exists between the north latitude of 40° and the south latitude 40°of the equator’s both sides. Skipjack tuna visit each the Pacific Ocean side to the south of Hokkaido and Kyushu west coast at Japan. Skipjack tuna’ rage is very large, so discovery skipjack tuna’s migration course is very difficult.

As the above-mentioned, Skipjack tuna is living at temperate and tropical zone. This reason is that Skipjack tuna had a liking for water temperature 17~30°. Principally Skipjack tuna swim by school at sea surface of coast confine.

Skipjack tuna’s back body color is deep indigo and abdominal color is silver white of plain. This back and abdominal color is defense method to so-called counter shadowing. In that connection let me say that a lateral stripe come up to the abdominal when it is excited, and when it die , a vertical stripe and disappear a lateral stripe rise up to the abdominal.

Skipjack tuna is flesh-eating fish. They eat small size fish, crustaceans and cephalopoda. And they are migratory species of fish, so they move during the season, in other words, they goes up north in summer and go down south in autumn.

Usually Skipjack tuna swim at 25~50 kilometers an hour, and at times they swim about 100 kilometers an hour. But they die when they stop swimming. The reason is that skipjack tuna get a lot of oxygen from gills while they swim at high speed. So they experience oxygen shortage when they stop. Skipjack tuna stand higher rank of food chain, but t hey make large school so-called nagura, and play group action.

Skipjack tuna migrate along the Japan Current, so we can see at open sea of the Pacific Ocean (the Japan Current,) in early in summer to autumn in Kochi.

Ruddy Kingfisher

“Akasyoubin” are kind of kingfisher and range over the forest and can be seen as a summer bird In Japan. Because they have a red bill like fire and red body, they are called “fire bird”. Then their English name is “Ruddy Kingfisher” and scientific name is “Halcyon coromanda”. Though their bodies and legs are red, they have the vertical lines of cobalt blue on waists. Their length is about 27cm. Continue reading Ruddy Kingfisher

Shiitake mushrooms

Shiitake (Lentinus edodes) classified Hiratake department and Matsuouzi genus. There are three species Donko, Kouko and Kousin. Shitake is so healthy. Recently metabolic syndrome is increasing. Shiitake is low calorie and has vitamin D2. That takes down blood pressure, prevents for stroke and arteriosclerosis. That reduce cholesterol by Eridanin. Vitamin D2 promote calcium to born. So it prevent for osteoporosis. Continue reading Shiitake mushrooms

Umibudou (Caulerpa lentillifera)

Umibudou( Caulerpa lentillifera) is seaweed. It classified in Iwazuta (caulerpares) family, iwazuta (caulerpaceae) genus. It follows Kubirezuta and another name is green cavior. In Okinawa that called longevity grass. People in Okinawa said, when people are sick, they eat the Umibudou and they recovered from serious illness. Another use is effective for heat injury. Continue reading Umibudou (Caulerpa lentillifera)