カツオのたたき （かつおのたたき / Katsuo no tataki）
Seared bonito sashimi
Katsuo no tataki is seared bonito sashimi and a specialty of Kochi Prefecture. Also called “Tosa-zukuri,” the straw-seared version is especially aromatic and flavorful.
When / How to Eat
Thin slices of bonito are served with condiments like green onions, garlic, or myoga, and eaten with ponzu sauce. Popular as an appetizer or at local restaurants.
Cultural Background
This local dish has long been enjoyed in Kochi, and the name “Tosa-zukuri” comes from the historical Tosa domain. During the fresh bonito season, some restaurants offer live straw-searing demonstrations.
Cautions
As it involves raw fish, freshness is crucial. Strong condiments like garlic or myoga may not appeal to all tastes.