Kochi Local Cuisine: Katsuo no Tataki

Hey there! Ever heard of ‘katsuo no tataki’? It’s a seriously delicious dish from Kochi Prefecture in Japan, and it’s all about seared skipjack tuna. What makes it special is the way it’s prepared – quickly seared on the outside, leaving the inside nice and raw. Trust me, the flavors are something else! You get this smoky char, the fresh taste of the tuna, and a zing from all the yummy toppings. It’s a real treat!

Dish Name: Katsuo no Tataki

• Region / Location: Kochi Prefecture
• Primary Area of Tradition: Throughout Kochi Prefecture
• Main Ingredients: Skipjack tuna (katsuo), garlic, and various garnishes like onion and green onions.

How It’s Eaten / Served

Katsuo no tataki is typically made by taking fillets of skipjack tuna and searing them quickly over an open flame, often straw, which gives it a unique smoky flavor. At home, a gas burner is more common. The seared tuna is then sliced into thick pieces, seasoned with salt, and often lightly pounded – this “pounding” is where the name “tataki” comes from. Finally, it’s served with a sauce made from citrus vinegar (like yuzu) and soy sauce, topped with thinly sliced garlic, green onions, and sometimes sliced onions. Each region and even household in Kochi might have their own little twist on how it’s prepared and served.

Cultural Background and Preservation

Skipjack tuna is the official fish of Kochi Prefecture, so it’s no surprise that it’s a staple in their diet. The story goes that ‘katsuo no tataki’ started as a simple meal for fishermen out at sea. Back in the day, without good refrigeration, searing the fish was a way to make slightly less-than-perfect tuna palatable. This method of quickly searing also helped to reduce the strong fishy smell of katsuo. While katsuo no tataki is now enjoyed all over Japan, Kochi locals have their own unique ways of making it. It’s such an integral part of Kochi’s food culture that it’s even a standard dish in ‘sawachi ryori,’ the elaborate platters served at celebrations and religious events. You can find katsuo no tataki in pretty much any restaurant or fish shop in Kochi. They even have dishes like “Tosa maki,” which is sushi rolled with katsuo no tataki, showing just how much they love this dish!

Additional information:

• Skipjack tuna (Katsuo): A type of tuna that is commonly eaten in Japan. It has a rich, slightly stronger flavor compared to other types of tuna.
• Searing: Cooking the surface of food quickly at high heat to create a browned crust while the inside remains raw or mostly raw.
• Yuzu vinegar: Vinegar made from the juice of yuzu, a Japanese citrus fruit known for its aromatic and tangy flavor.
• Sawachi ryori: A style of serving food in Kochi Prefecture where a variety of dishes are arranged on large platters for communal eating during special occasions.