In light of Tochiozan’s upset of Terunofuji, I thought I would put in a quick plug for Kochi, his home prefecture. I have not been to his actual home town but I visited Kochi city with my family and a friend and we took the Anpanman train to Shimanto-gawa (Shimanto river). It’s an amazing place. The people we met were really friendly. Kochi is the source for a lot of yuzu and is famous for a particular fish dish called katsuo no tataki. We ate it at a really good restaurant, and we were invited to the house of a friend of a friend for dinner so we had it there, too. I’m no connoisseur of fish but it was good – I can tell salmon from tuna (raw or cooked) but when it comes to white fish, I’m lost. Aji might as well be catfish. It’s all good, whether baked or fried. When it comes to yuzu, though, that is about as distinctive of a flavor as you can get. It’s a citrus but it’s not an orange, lemon, lime, or grapefruit. It’s just different.