Japan's Best Kept Culinary Secret!

#shorts #food #japan #katsuo #bonito

In the world of sushi and sashimi, maguro (tuna, especially bluefin tuna) currently reigns supreme.
It’s so popular that large specimens of the fish fetch ridiculous, headline-grabbing prices at the Tsukiji wholesale market in Tokyo.
The fish that reigned supreme before it was skipjack tuna — better known as bonito, and as katsuo in Japanese.

Katsuo is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi, one of the main ingredients in dashi stock, the foundation of Japanese cooking.
But katsuo is also eaten in many other ways: The most popular way it’s served these days is as tataki — seared on the outside, still raw on the inside, sliced and eaten as sashimi. Katsuo tataki is a speciality of Kochi Prefecture, where it’s seared over a sweet-smelling straw fire.

Have fun trying this fire fish!

There are many more such fun, enjoyable and unique aspects of Japan! Feel free to let me know if you have any video requests :)

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