Pickling ginger, which Kochi has the largest produce in Japan, with red ginger, honey, or plum vinegar
More than 60% of the Japanese gingers grown outside are produced in Kochi prefecture. Particularly those grown in the area of Shimantogawa, a river called the last clear waters, are large and have little fiber. It is said that rich flavored gingers grow in Kochi because of the large temperature difference within one day. Harvested gingers are salted and matured, dried under the sun and pickled with red plum vinegar to make red pickled ginger. Other pickled gingers are made such as with honey or with plum vinegar, each having a different taste.