Japanese Food 100 – #68 Katsuo no Tataki
Katsuo no Tataki is bonito sashimi with extra preparation method.
The surface of bonito is broiled over high heat and then quickly place into cold water with ice cubes.
Katsuo no Tataki is served with grated ginger, sliced garlic and chopped green onion as garnish and ponze sauce as a dipping sauce.
This method of extra effort is called Tataki and can be used to multiply the aroma.
Katsuo no Tataki is a specialty dish in Kochi prefecture and high seasons are April and October.
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