Kochi Food Guide: Katsuo no Tataki, Hirome Market & the Best Local Dishes in Shikoku
Kochi’s food culture is one of the most distinctive in Japan, and it begins in the water. The Pacific Ocean currents that sweep past Tosa Bay drive schools of katsuo (bonito) close to shore from March through November, and Kochi has been catching, processing, and eating this fish for centuries. The result is a culinary confidence around bonito that you will not find anywhere else in Japan: the tataki preparation — briefly searing the outside of a bonito fillet over a rice straw fire and serving it sliced thick with garlic, ginger, green onion, and ponzu — was invented in […]