[Tosa Travel Fuku] Tosa tenugui 2 types set (with picture postcard) association

It's not just bonito! Kochi has a lot of vegetables to boast about! We will deliver a set of two adorable tenugui patterns from "Tosa Tabifuku," which are dyed with the traditional method of "Chusen" to depict the famous vegetables of Kochi. (It also comes with a postcard with Matching style pattern!)

●This is an example of a set that will be delivered in one shipment. This is a set of four items: two hand towels (yuzu and ginger) and two postcards (yuzu and ginger). Write a message on the postcard and attach it to the hand towel to make a great gift.

●This is an example of a set that will be delivered in one shipment. This is a four-piece set that includes two hand towels (Myoga and Ryukyu) and two postcards (Myoga and Ryukyu).

●This is an example of a set that will be delivered in one shipment. This is a set of four items: two hand towels (four-sided bamboo and eggplant) and two postcards (four-sided bamboo and eggplant).

It would be fun to use it like a placemat.

Hang it in the basket bag you use for storage to keep out dust.

[Ginger] Kochi is the number one producer of ginger in Japan. It seems that cultivation in Kochi began in 1868. The varieties cultivated are mainly root ginger grown outdoors, new ginger grown in greenhouses, and "Tosaichi," a native species of ginger in Kochi Prefecture. Root ginger is harvested in autumn, and the base of the ginger when freshly harvested is a beautiful pink color. It is then stored and aged until the skin turns amber, making it possible to ship it all year round. The main production areas within the prefecture are Kochi City, Tosa City, Konan City, Kami City, Nangoku City, and Shimanto Town. Thanks to the power of ginger, production volume is on the rise. Anyway, I'm a Tosa person who likes to be the best at everything, so it can't be helped.

[Yuzu] Kochi Prefecture is famous for yuzu. In autumn, the yellow yuzu are harvested all at once in the mountains of Tosa, including Umaji Village, Kitagawa Village, Aki City, Mononobe, Kami City, and Ootoyo Town. Full-scale cultivation began in the 1950s, but yuzu trees have been growing wild in the mountains since ancient times. There is a legend that they were brought there by Heike clan fugitives long ago. It is a story that is full of the scent of yuzu and romance. At the peak of the season, yuzu is either shipped as is or squeezed to make "yuzu vinegar." Tosa people, who love everything to have vinegar, love "yuzu vinegar." Oh, the scent is truly amazing.

[Ryukyu] A slender beauty that looks back at you in the summer fields, Ryukyu is a long-standing plant. In Kochi, this is what the lotus potato has been called since ancient times. The edible part is the stem, which has many holes and is sponge-like in cross section. The standard way to make a vinegared dish is to peel the skin, slice it, rub it with salt, and add yuzu vinegar. In Kochi, it has long been said that cucumbers go well with octopus, radishes with sardines, and Ryukyus with swordfish are good combinations for vinegared dishes. They are harvested from summer to autumn, and can be harvested multiple times in a summer. The crisp texture is irresistible for the people of Tosa, providing a refreshing summer taste. However, be careful, as some people get an unbearable itch if the white juice that comes out from the cut end gets on their hands.

[Myoga] Kochi Prefecture is number one in production in Japan. It is the top by far. The light pink color of Kochi Prefecture's greenhouse myoga is really beautiful. It is harvested twice a year, with the one harvested from May to August being called summer myoga and the one harvested from September to October being called autumn myoga. By the way, did you know that what we eat is the flower bud of myoga? It grows out of the ground, and people who see it for the first time seem to be surprised. It is produced in Susaki City, Shimanto Town, Aki City, etc. Its unique aroma and flavor make it an indispensable condiment for seared bonito. It is also delicious when pickled in sweet vinegar. Myoga turns a cute pink color when you pour vinegar over it.

[Eggplant] Eggplant is a summer vegetable, but in Kochi Prefecture, it can be harvested almost all year round. Kochi is particularly proud of its production of "winter-spring eggplants," which are harvested from October to June. The eastern part of the prefecture, including Aki City, Geisei Village, and Yasuda Town, are major producers. There are many varieties, but the most commonly produced in Kochi is the "Ryuma" variety. "Eggplant leaves have a lot of thorns on the underside, so if you wrap a towel around them when working in a greenhouse, they get caught. Hand towels are very useful," says an eggplant farmer in Aki. He says Favourites these hand towels!

[Shiho-chiku] Not round, but square. In season not in spring, but in autumn. Shiho-chiku is a truly strange bamboo shoot about 50cm long. It is grown in some mountainous areas of Kochi Prefecture, and is harvested for a short period of about one month in autumn, so it is over in the blink of an eye. What is amazing, however, is the strong curiosity of the Tosa people, who thought, "I'll try eating this bamboo," which was originally used for ornamental purposes in hedges and gardens. The fibers are soft and chewy, and it has a different taste from spring bamboo shoots. When boiled, it turns a beautiful light green color. Although "Shiho-chiku bite-sized sushi," which is made by stuffing the hollow part with vinegared rice, is delicious, the producers recommend "pongiri-ni," which is sliced and boiled with chicken.

The set also includes a postcard with the same design as the Matching style.

[Meeting Tosa Tabifuku] The owner of "Foo's Note", Fu, fell in love at first sight with an adorable tenugui with a pattern of his favorite foods (myoga, ginger, and yuzu) that he found while searching for souvenirs in Kochi. Tosa Tabifuku's main items are tenugui with patterns of vegetables and fruits that are famous in Kochi, dyed using the traditional method of "chusen".

[Country Sushi] The hand towels we deliver have designs selected based on the "country sushi" we encountered on our trip to Kochi. "Country sushi" is a local dish made in the mountainous areas of Kochi, where it is difficult to catch fish, using the bounty of the countryside. Its most distinctive feature is that vinegar made from citrus fruits such as yuzu is used in the vinegared rice. It is a local dish loved by a wide range of generations, from children to the elderly, and is always served as a dish at banquets, for ceremonial occasions, festivals, and in picnic bento boxes. The photo was taken at the Sunday Market in Kochi City.

I ate some country sushi I bought at the Sunday market in a nearby park. The ingredients of country sushi include myoga, shiitake mushrooms, konjac, Ryukyu, and bamboo shoots. The refreshing vinegared rice with yuzu vinegar goes well with it. The simple and gentle taste is irresistible! I fell in love with it.

[Ryukyu] The dynamic composition is unique!

Message from Fu, Owner of Food's Note [LOVE Local] It's not just "your hometown" that's important. Traditional techniques, local specialties, love for your hometown, etc. I hope we can discover great things and experiences from "everyone's hometowns" all over Japan, and think, "That's nice! That's wonderful!" We can use and enjoy them as much as we like, while also cherishing and protecting them. That's what I think.