One of Kochi’s most famous dishes is katsuo no tataki, a seared bonito.
It is a type of tuna caught all around Japan, especially in Kochi prefecture.
No one knows how to prepare katsuo quite like people in Kochi. They are grilled over a fire, giving it an extraordinary smoky flavor. When the outer layer is seared, the fish is plunged into iced water to stop the cooking process, leaving the center raw. The fish fillet is cut into thick slices and served either dipped in salt, or ponzu dressing (soy citrus), alongside with chopped spring onions and sliced raw garlic.
The best type of sake to go with your seared bonito is a dry sake type slightly chilled, such as Kure junmai ginjo.
What ingredients you need for your Katsuo no tataki:
Ponzu dressing (citrus soy sauce)
Chopped spring onions (scallions)
Grated ginger
Sliced raw garlic
Sea salt
Shiso leaves (optional)
This melt-in-your-mouth delicacy is one of Japan’s best-kept culinary secrets! Don’t leave Kochi without trying it! You can find the full recipe here.
The Nihonshu
Drinking alcohol can severely damage your health. Please drink in moderation.
The best type of sake to go with your seared bonito is a dry sake type slightly chilled, such as Kure junmai ginjo.
What ingredients you need for your Katsuo no tataki:
Ponzu dressing (citrus soy sauce)
Chopped spring onions (scallions)
Grated ginger
Sliced raw garlic
Sea salt
Shiso leaves (optional)
This melt-in-your-mouth delicacy is one of Japan’s best-kept culinary secrets! Don’t leave Kochi without trying it! You can find the full recipe here.
The Nihonshu
Drinking alcohol can severely damage your health. Please drink in moderation. 