Local specialties
Katsuo no Tataki
- 39Kochi
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- 39Kochi
Dish log
A Kochi dish of bonito quickly seared on the surface, cut into thick slices, served with garlic and other condiments, and eaten with a mixed vinegar dressing.
Dish profile
About this dish
- Main ingredients
- bonito, salt, soy sauce, vinegar, onion, garlic, green onion, ooba (shiso leaves), citrus peel
- History and origin
- There are various theories about its origin; it is said to derive from the practice, in times without preservation techniques, of patting bonito that had lost its freshness with salt on board ship to suppress its fishy smell before eating. There is also a theory that after the Battle of Sekigahara, Yamauchi Kazutoyo, lord of the Tosa domain, ordered that raw fish be grilled before eating, so people seared only the surface to make it look like grilled fish.
- When it is eaten
- Besides everyday meals, it is indispensable as one of the dishes of sawachi ryori for ceremonial occasions such as weddings and funerals and for Shinto rituals. Bonito tastes different in spring as hatsugatsuo (first bonito) and in autumn as fatty modorigatsuo (returning bonito).
- How it is eaten
- The surface of bonito cut into fillets is seared, patted with salt, and cut into slices about 1.5-2 cm thick. It is served with plenty of condiments such as sliced garlic, ooba, green onion and myoga, and eaten with a mixed vinegar dressing that varies by area.
Sources
- カツオのたたき｜にっぽん伝統食図鑑：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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