About YUUHow katsuo no tataki began
Seared bonito from Kochi is said to have spread from meals fishermen ate on their boats.
👀 At a glance
📍WhereKochi
⛵OriginFishermen’s meal at sea
👋NameFrom “tataku” (to pat)
📜 How it began
⛵
Long ago
It’s said to come from meals fishermen ate on their boats[1]
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The idea
With no way to keep fish fresh, it was a way to eat bonito that had lost freshness. Making tataki also reduces the fishy smell[1]
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Today
In Kochi, it’s a standard in “sawachi” platters for celebrations and ceremonies[1]
💡 About the name
“Tataki” means “patting”. It’s said to come from patting salt or sauce into the fish so the flavor sinks in[1]
🐟 Best season
Autumn bonito is fatty and said to be best for tataki. Early-summer “first bonito” is popular too[1]
⚠️ Be careful
- Only the outside is seared; the inside is raw. Use bonito labeled for sashimi (safe to eat raw)
- Refrigerate it right away, and eat it the same day
- Raw fish can carry anisakis (a parasite). Check carefully as you slice