- 2021.05.28
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Will you take on the ultimate bonito challenge?
Will you take on the ultimate bonito challenge?
Kochi is the country’s highest consumer of katsuo (bonito), where 400-year-old traditional fishing methods are still practiced today, and the community has perfected the art of cooking (and eating!) it. In other words, Kochi is Japan’s katsuo haven
As you walk through the retro Kure Taisho Town Market in Nakatosa in search of the morning’s fresh catch, you might even see a few locals wearing shirts that read “No Katsuo, No Life”. This certainly says a lot about how important the fish is to Kochi’s identity
The most popular way to serve it is katsuo no tataki. A whole filet is seared over a blazing rice straw fire, then cut into beautiful thick slices that you dip into a refreshing citrus-based ponzu sauce and top with some salt and sliced garlic. A perfect bite of Kochi’s ultimate soul food
However, you can also find bonito served as raw sashimi, rolled in seaweed with garlic and perilla, broiled with salt, fermented, and more! Each cooking method brings out a different texture, flavor and color of the bonito, making it a fun mission and challenge to go find, try, and compare all of these katsuo dishes
If you ever get to experience this ultimate foodie challenge, let us know which one was your favorite!
Learn more about katsuo here: https://visitkochijapan.com/en/taste-of-kochi/katsuo
Kochi is the country’s highest consumer of katsuo (bonito), where 400-year-old traditional fishing methods are still practiced today, and the community has perfected the art of cooking (and eating!) it. In other words, Kochi is Japan’s katsuo haven
As you walk through the retro Kure Taisho Town Market in Nakatosa in search of the morning’s fresh catch, you might even see a few locals wearing shirts that read “No Katsuo, No Life”. This certainly says a lot about how important the fish is to Kochi’s identity
The most popular way to serve it is katsuo no tataki. A whole filet is seared over a blazing rice straw fire, then cut into beautiful thick slices that you dip into a refreshing citrus-based ponzu sauce and top with some salt and sliced garlic. A perfect bite of Kochi’s ultimate soul food
However, you can also find bonito served as raw sashimi, rolled in seaweed with garlic and perilla, broiled with salt, fermented, and more! Each cooking method brings out a different texture, flavor and color of the bonito, making it a fun mission and challenge to go find, try, and compare all of these katsuo dishes
If you ever get to experience this ultimate foodie challenge, let us know which one was your favorite!
Learn more about katsuo here: https://visitkochijapan.com/en/taste-of-kochi/katsuo
