Kochi Prefecture is a beautiful region known for its fresh seafood and local specialties, among which “Katsuo no Tataki” is particularly famous. This dish uses bonito (katsuo), which is briefly seared on high heat, leaving the inside raw, captivating visitors with its unique savory flavor and texture. As the name “tataki” suggests, the surface of the fish is “hit” by high heat. This cooking method gives the fish a charred flavor on the outside while keeping the inside fresh and juicy.

There are two bonito fishing seasons, spring and autumn. With the spring bonito being considered delicious due to its high fat content. To use fresh bonito, it is transported directly from the sea to the market and cooked immediately. Some local restaurants continue to comply with the traditional method of searing the surface with straw. This method adds a unique savory flavor, enhancing the overall taste. Katsuo no Tataki is served with condiments such as grated ginger, thinly sliced garlic, and green onions, and is enjoyed with a special soy sauce or salt. My recommended way to eat is to layer the tataki with garlic and add a pinch of salt, which pairs very well with alcohol!

In Kochi Prefecture, you can enjoy fresh Katsuo no Tataki all year round. Thanks to advances in freezing technology, bonito can be preserved in a fresh state, allowing you to enjoy its deliciousness even out of the fishing season. For visiting tourists, it is also recommended to find fresh bonito at local markets and cook it yourself. Some roadside stations offer straw grilling experiences, where you can eat freshly prepared tataki on the spot.

When you visit Kochi Prefecture, be sure to savor this local delicacy. The rich flavor of fresh bonito and the simple cooking method that enhances it will fill your mouth. Enjoy this traditional dish and the bountiful blessings of the sea in Kochi Prefecture!