高知県·郷土料理
Seared Bonito (Katsuo no Tataki)
The straw flames roar upward, instantly searing the surface of the bonito. With the inside remaining tender and raw, only the skin becomes fragrant and charred; each slice, coated in salt or ponzu, releases the aroma of straw and the savory essence of the sea with every bite. This is the quintessential 'Katsuo no Tataki' of Tosa. Because rice straw is hollow, it burns intensely, reaching temperatures exceeding 800 degrees Celsius. It is precisely this high heat that makes the skin fragrant while keeping the flesh rare—trapping both the flavor and the moisture inside. There are various theories regarding its origin: some say it was born as a meal for fishermen on their boats, while others claim it began as a way to bypass official bans on eating raw fish by only searing the surface. While the exact truth remains unknown, it serves as a testament to how long this dish has been beloved. We invite you to experience that freshly seared fragrance for yourself.
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