[Sashimi Grade] Seared Bonito from Kochi Prefecture

Sashimi Grade Seared Bonito from Kochi Prefecture

The "Seared Bonito" is a traditional dish that is representative of Tosa cuisine, Kochi prefecture.

Reviews from purchasers:

"Very delicious and tasty with ponzu sauce and spring onions. Awesome!"

"The seared bonito is simply delicious!!!"

What is "Seared Bonito”?

The scales of the fresh bonito are scraped off, and the fish is then grated into 5 pieces and sliced into joints.
The skin is savory when it is grilled, but the inside is still rare and tender, just like sashimi.
These two flavors become one in the mouth and are irresistibly delicious.

How is it become Kochi's Traditional Dish?

TIn 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.
Bonito, the prefectural fish of Kochi Prefecture, is an everyday food.
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.

How to Enjoy

1. defrost in a bag in the refrigerator or under running water (about 4 minutes)
2. slice into 1 cm thick slices, sprinkle salt lightly, and tap the slices lightly with the palm of your hand.
3. Serve with sashimi soy sauce, salt, etc. 
*If you are worried about the fishy smell, cut off the brown blood.

Recipes to Enjoy

- Simply Eat with sauce-

Lay the onion slices on a plate and arrange the bonito on top.
Arrange your favorite condiments (garlic slices, green onions, etc.) on the
plate.
Serve with the original yuzu ponzu sauce.

- Kochi Prefecture Staff recommendation, Tosa Style Tataki -

A little extra before sprinkling with salt!
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, and then sprinkle salt on the fish.

- Seared Bonito Don-

Ingredients
・Hot rice　
・Bonito
・Green onion
・Egg yolk
- Sauce -
・2 tablespoons sesame oil
・2 tablespoons soy sauce
・1 tablespoon miso
・2/3 tbsp vinegar
・1 tsp soy bean sauce
・A pinch of grated garlic

Preparation
1. Cut bonito into thin slices. Cut green onions.
2. Mix the ingredients for the sauce in a bowl. Add bonito and mix well, then add green onion and give it a stir.
3. 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 -

Ingredients
・Tataki bonito　
・Onion
・Daikon radish
・Lettuce
・Carrot
・Ponzu soy sauce 2 tablespoons
・Olive oil 1 tbsp.
・1 ginger 1 sprig

Preparation
1. Thinly slice onions, carrots, and radishes, blanch quickly, and tear lettuce.
2. Grate the ginger and mix with ponzu soy sauce and olive oil to make a dressing.
3. 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.

All Products from Kochi Prefecture