It’s almost impossible for most people in Kochi to imagine a life without katsuo (bonito)...and that’s no hyperbole!
Kochi locals eat katsuo throughout the year, either seared, as part of the prefecture’s signature dish katsuo no tataki, or raw as sashimi. But people get particularly excited twice a year when the schools pass through local waters, and its proximity means katsuo in local markets are the freshest
Katsuo that swim by on their way north between the months of March and May are known as hatsu katsuo (first katsuo of the year). With a light and refreshing taste, hatsu katsuo is usually best enjoyed seared and paired with some green onions, garlic and ponzu citrus dressing
Perhaps nowhere gets more excited about hatsu katsuo than the fishing town of Kure. Take a stroll through its retro streets down to the market and you’ll soon realize what a huge deal this fish is to both the economy and culture of the area. One of the most colorful expressions of this are the huge, brightly-colored fishermen flags that hang along the narrow alley of the Kure Taishomachi Ichiba Marke
Fancy Japanese restaurants can be found all around the world, but to taste fresh katsuo, straight off the boat, served by those who have caught it? That’s true luxury that can be found in Kure
Read more about this charming traditional town: https://visitkochijapan.com/en/see-and-do/10415