[Sashimi Grade] Seared Bonito from Kochi Prefecture
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Enjoy Restaurant Quality Bonito, with no Fishy Taste
The "Seared Bonito" is a traditional dish that is representative of Tosa cuisine, Kochi prefecture.
If you are a frequent diner in Japanese omakase or sashimi restaurants, you may be familiar with Katsuo no Tataki 鰹のタタキ (Seared Bonito), a traditional Japanese sashimi dish that is seared outside and raw on the inside.
Reviews from purchasers:
"Very delicious and tasty with ponzu sauce and spring onions. Awesome!"
"The seared bonito is simply delicious!!!"
A quality as better than fresh and no fishy taste
Bonito fish is caught near the coast of Kochi Prefecture, using the traditional ipponzuri (fishing with a pole) method that has been preserved for nearly 400 years, rather than just scooping them up using nets.
And bonito fish is not easy to handle fresh in terms of maintaining its optimal taste. This bonito fish is immediately seared and frozen through rapid freezing technology. This is why it has no fishy taste and quality may be better than that of other fresh bonito fishes.
Kochi Prefecture's everyday food
The skin is savoury when it is grilled, but the inside is still rare and tender, just like sashimi. These two flavours become one in the mouth and are irresistibly delicious.
How is it become Kochi's Traditional Dish?
In spring, Bonito move northward on the Kuroshio Current off the coast of Kochi Prefecture, and in autumn they do the opposite, returning from north to south. It is said that "Seared Bonito" was originally served on board boats to fishermen, and was then introduced to the general public.
In an age when there was no preservation technology, the reason for this was to eat bonito that had lost its freshness on the boat, and also because grilling the surface softens the hard skin and makes it easier to eat, while at the same time removing the fishy smell. It is said that the cooking method called "Seared" developed from this.
Easy to Prepare, just defrost and cut
You will receive it in vacuumed pack of approximately 300g, perfect to for 2-3 pax.
- Defrost in a bag under running water (about 4 minutes).
- Slice into 1 cm thick slices, sprinkle salt lightly, and tap the slices lightly with the palm of your hand.
- Serve with sashimi soy sauce, salt, etc.
- Simply eat with sauce, traditional Kochi style-
Sprinkle with salt and ponzu sauce topped with raw garlic, ginger and onion. (If you do not have ponzu sauce, soy sauce is also fine).
Kochi Prefecture Staff recommendation
- with sake -
- Fill your hand with about 3 tablespoons of sake.
- Drizzle a little sake between your fingers, tap it on your hand to blend it in
- Sprinkle salt on the fish and serve
- Seared Bonito Don-
- Hot rice
- Green onion
- Egg yolk
- - For Sauce -
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon miso
- 2/3 tbsp vinegar
- 1 tsp soy sauce
- A pinch of grated garlic
- Cut bonito into thin slices. Cut green onions.
- Mix the ingredients for the sauce in a bowl. Add bonito and mix well, then add green onion and give it a stir.
- Place the rice in a bowl, and top with the bonito and scallions from step 2 in equal portions. Place the egg yolk in the center of the bowl and sprinkle with the scallions. Mix all the ingredients together and enjoy.
- Seared Bonito Salad -
- Tataki bonito
- Daikon radish
- Ponzu sauce 2 tablespoons
- Olive oil 1 tbsp
- 1 ginger
- Spring onion (garnish)
- Thinly slice onions, carrots, and radishes, blanch quickly, and tear lettuce.
- Grate the ginger and mix with ponzu soy sauce and olive oil to make a dressing.
- Cut the bonito flakes into bite-size pieces. Place the tataki on top of the vegetables, sprinkle the small green onions on top, and pour the dressing over the vegetables.
Kochi Prefecture Collaboration
It is blessed with great natural beauty, including the Shimanto River, said to be the last clear stream in Japan, the magnificent Pacific Ocean with the Kuroshio Current flowing through it, and the Shikoku Karst, one of the 3 major karsts in Japan.
The area is also home to some of the best surfing, paragliding, rafting, fishing, and other activities in Japan.
Kochi is also famous for its local foods such as bonito, which is the prefectural fish of Kochi and a representative food material of the region, gamecock, which was loved by Ryoma Sakamoto, and Tosa red cow, which is called "fantastic wagyu beef," as well as local cuisine such as saabachi dishes and country sushi with yuzu vinegar.
In the past 14 years, it has been ranked No. 1 seven times in Jaran's (one of the largest travel companies) ranking of "the most delicious foods unique to the local area.
[Sashimi Grade] Seared Bonito from Kochi Prefecture
|Country of Origin||Japan|
Bonito (Skipjack Tuna)
1 year from date of manufacturing
|How to store||
Keep frozen (under -18°C)
Consume as soon as possible once defrosted.
|Sold by||Reginaa Pte. Ltd.|
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