Our theme this episode is cooking with the su-mikan fruits of Kochi. Kochi is not only a major producer of yuzu, a su-mikan fruit that has garnered attention worldwide of late, but with its plentiful sunlight and clean, pure water, Kochi is a veritable agricultural treasure trove. These su-mikan fruits such as yuzu, encompass a huge number of fruits such as bushukan, naoshichi, and hanayu. We’ll learn from a master chef who has learned in his 45-year career how best to use this abundant variety of local produce as different varieties come into season throughout the year.