Seafood lovers must visit Koichi, the southernmost prefecture of Shikoku, and try their specialty katsuo no tataki (鰹のタタキ).
Katsuo is the fish bonito with katsuo no tataki to mean the bonito out layer has been lightly broiled.
Traditionally, this is done over a straw fire.
Katsuo no tataki is served with finely chopped green onions, ginger and garlic.
Visitors can dip the piece of fish into salt or soy sauce with vinegar before consuming.
There is no “katsuo no tataki” specialty store.
However, visitors can visit any seafood restaurant or izakaya in Kochi to try this fresh, super delicious seafood.
Bonito flakes are used for seasoning in many foods.
It is also used for the stock in miso soup.
Kochi’s katsuo-bushi (bonito flakes) are among the best in Japan.
Visitors will find many store in Kochi selling katsuo (bonito) related souvenirs.
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