The unparalleled taste of Kochi's produce stems from its unique geographic advantages. Sheltered by the Shikoku Mountains, the area benefits from a microclimate that brings ample rainfall and sunshine, creating ideal conditions for agriculture.

Ookimi is grown in the rich natural environment of Shimanto City, Sukumo City, and Kuroshio Town on the western edge of Kochi Prefecture, and takes about 45 days to grow slowly, so each ball is large, weighing an average of 35 grams. They are characterized by their longevity, flavor, and rich aroma. As a high quality strawberry, each strawberry is handled with care during harvesting, boxing, and packing.

Kochi Prefecture is the largest producer of yuzu in Japan. Yuzu is a refreshing and highly aromatic citrus fruit, and its juice is used as fruit vinegar and its peel as a condiment, both of which are very popular ingredients in Kochi households. Many processed products are made from the juice, such as yuzu vinegar.

In Kochi Prefecture, melons are grown using a cultivation method that produces only one ball per tree, producing a graceful melon that is both beautiful and tasty, and is popular as a gift. In addition to netted melons as the main crop, a wide variety of melons are grown in greenhouses throughout the year. Melons are cultivated in consideration of taste, appearance, planting time, and other factors.

It is produced year-round in greenhouses and in open fields throughout the prefecture, and is one of Kochi Prefecture's representative specialties. It is characterized by its plump roundness and bright red color. If sliced into round slices for use as a condiment, it has an appetizing aroma.