Nichiyoichi Sunday Market — 300 Years of Commerce

**Best arrival time:** 7:00–9:00am is ideal — early enough for full selection, late enough to avoid the 5am hardcore crowd. By noon, many vegetable stalls have sold out. Arrive early if you want the best produce. **What to buy:** Yuzu products (yuzu juice, yuzu kosho spice paste) are Kochi specialties — buy directly from farmers for half the price of souvenir shops. In autumn, look for fresh yuzu sold by the kilo. Also: inaka-zushi (rural-style sushi wrapped in bamboo leaves), imo-kenpi (sweet potato chips), and handmade miso. **Street food:** Several stalls grill imo-ten (sweet potato tempura) and ayu no shioyaki (salt-grilled sweetfish) on charcoal. Eat these standing at the stall. The imo-ten is served hot, crispy, and dusted with sugar — a perfect walking snack. **Crafts section:** The lower half of the market (toward Haridamae) focuses on crafts: handwoven baskets, wooden kitchen tools, hand-dyed textiles. Quality is high and prices are reasonable — a handmade bamboo colander (zaru) costs ¥1,500. **Combine with Kochi Castle:** The market starts at the base of Kochi Castle hill. Walk the market first (60–90 minutes), then visit the castle at 9:00 when it opens. Sunday is the only day you can do both in one morning. **Language:** Almost no English, but pointing works. Vendors are accustomed to tourists and very patient. Bring small bills (¥1,000 notes or coins) — most stalls cannot break ¥10,000.