Katsuo 鰹

Although katsuo is best known as the fish used for katsuobushi (dried bonito), it spoils quickly. For centuries it was preserved as portable dried food or enjoyed as tataki, lightly seared on the outside.

Today it is increasingly eaten raw, and its changing character across the seasons is part of its appeal. Spring hatsu-gatsuo is lean and refreshing. In autumn, modori-gatsuo returning south after feeding in northern waters is rich with fat and full-flavoured.

Origin: Shizuoka, Miyagi and others Season: spring and autumn