Katsuo no Tataki: Kochi's Proud Rustic Sea Bounty Enjoyed Seared Over Straw

Katsuo no Tataki: The Straw-Searing Culture That Kochi is Proud to Show the World

"Katsuo no Tataki," the representative local dish of Kochi Prefecture, is a dish of fresh bonito outer surface generously seared with straw flames, leaving the inside nearly raw (tataki style). Eaten with condiments of garlic, ginger, and scallions, and salt or ponzu.

Straw-Searing Technique

The characteristic of Kochi's katsuo no tataki is the manufacturing method called "wara-yaki (straw searing)." By lighting rice straw and searing at high temperature all at once, a savory charred exterior is created while the inside remains nearly raw. This high-temperature, short-time treatment maximally draws out bonito's inherent umami.

First Bonito and Return Bonito

Spring (April–May) is "hatsugatsuo (first bonito)" with little fat and a refreshing flavor. Autumn (September–October) is "modori-gatsuo (return bonito)" with fat and rich umami. It is a food-culturally important ingredient, also said that "one who has not seen the first bonito in spring is not a man."

How to Eat in Kochi City

Can be enjoyed throughout the city at Hirome Market, local fish shops, and izakayas. At restaurants performing straw searing live in front of you, freshly made tataki can be eaten along with the impressive performance of rising flames.

Access

Widely enjoyed at izakayas, restaurants, and markets throughout Kochi city. Access from Kochi Airport is also convenient, making it perfect as the first night's dinner during a trip.