[Sashimi Grade] Seared Bonito from Kochi Prefecture

Seared Bonito from Kochi

A taste of Japan’s coast — clean, rich, and quietly addictive.

If you’ve ever enjoyed omakase or sashimi in Japan, you might know Katsuo no Tataki — bonito seared just enough to bring out its aroma while keeping the center raw and tender.

It’s one of Kochi’s proud coastal dishes, known for its balance of depth and freshness — with none of the fishiness you might expect.

The Secret Behind the Clean Taste

Each bonito is caught one by one using the traditional ippon-zuri pole-fishing method, a 400-year-old practice that avoids stress on the fish and preserves its natural flavor.

Immediately after being landed, it’s flame-seared and flash-frozen — locking in peak freshness the moment it’s at its best.

That’s why this seared bonito often tastes even cleaner than “fresh.”

Easy to Prepare

Comes in a vacuum-sealed block of about 300 g — perfect for 3 to 4 people.

1. Defrost in the bag under running water for about 4 minutes.
2. Slice into 1 cm-thick pieces.
3. Lightly salt and pat with your palm.
4. Serve with ponzu or soy sauce — or simply with salt for a clean finish

Try It the Traditional Way
Sprinkle with salt, drizzle ponzu, and top with garlic, ginger, and sliced onion.
Simple, direct, and full of life — just as it’s served in Kochi.

- A Popular Recipe Idea -
Bonito Salad with Chickpeas and Peppers

Ingredients :
・1 portion sashimi-grade bonito
・2 tablespoons chickpeas
・2 small sweet peppers (red or yellow)
・A handful of baby greens
・Fresh leafy herbs of your choice

Dressing :
・Lime juice, olive oil, salt & pepper — with balsamic or a little mayo if you like.

Instruction :
1. Slice the bonito into thick sashimi-style pieces.
2. Combine the sliced peppers, chickpeas, baby greens, and herbs in a large bowl.
3. Mix the dressing ingredients and toss with the vegetables until evenly coated.
4. Arrange the bonito slices on top so their deep red stands out against the greens.

Each slice carries the quiet spirit of Kochi — the sea breeze, the flame’s edge, and the care of fishermen who’ve perfected their craft over centuries.
A simple dish that reminds us: freshness isn’t speed, it’s intention.

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