Katsuo is the Japanese word for bonito and Tataki means seared. This type of seared bonito is Kochi-prefecture’s signature dish.
Kochi is located on the southwestern part of the island of Shikoku and their annual consumption of Bonito is nearly four times that of other prefectures. People in Kochi are very proud of this dish and you should be able to find it in any Izakaya in this prefecture. The proper way of making this dish is to quickly grill the bonito in an open fire preferably fueled by straw. This method emits a distinguished aroma which compliments the rich flavours of the Bonito very well. This dish is usually garnished with onions, garlic and ginger and then dipped in Ponzu (citrusy soy sauce).
One of the great aspects of Japanese food culture is that it encourages people to enjoy the specific flavours of each season. Katsuo no tataki is one of the dishes where the taste is difference depending on the season. If you like rich and fatty flavours, try it in autumn but if you prefer light and refreshing flavours then try it in spring.
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