Photo: 京浜にけ / CC BY-SA 3.0
The manThe low-ranking samurai who talked two enemies into ending an era
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The dishBonito seared over burning straw, and eaten before the smoke clears
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The festivalInvented in 1954 to cheer up a struggling city — now danced in every prefecture
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The craftsA thousand years of paper, six hundred of forging, in a province of forest and water
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The marketA kilometre long, three hundred years old, every single Sunday
Read the story →Cruise seasons run spring to autumn, but the port changes underneath them.
The first northbound bonito — lean and clean. The purists' season.
One of only twelve original keeps, framed in blossom.
Bamboo shoots at the Sunday Market and comfortable walking everywhere.
Kochi gets serious rain. Hirome Market is roofed and full of people waiting it out.
Yosakoi teams practise in the evenings across the city.
18,000 dancers, roads closed, the whole city out. The Sunday Market pauses for it.
Modori-gatsuo — the returning fish, fat and rich. The other camp's season.
Clear, dry, comfortable, and the market at its most abundant.
The prefecture that grows most of Japan's yuzu, at its peak.
Kochi rarely freezes; the Sunday Market runs regardless.
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