Seasonings of Kochi

In Kuroshio Town, seawater is crystallized using nothing but sun and wind. Skipping the fire takes time, but the salt comes out without hard edges. This is a place where people eat seared bonito with salt rather than sauce.

Head inland from the coast and you reach Umaji Village. A small forestry village became known for what it does with yuzu. Press the fruit and the peel and seeds still get used. That resourcefulness turned into the village's industry.

• Salt crystallized by sun and wind, with no fire
• Umaji Village, where using every part of the yuzu became an industry