🍱 Bonito tataki

Bonito, the prefectural fish of Kochi, is a common foodstuff eaten on a daily basis. “Bonito tataki " was a fisherman's meal on board a boat, and was later introduced to the public. At a time when preservation techniques were not available, a method of “tataki” had been developed as a way of eating less fresh bonito on board. “Bonito tataki” reduces the fishy smell of bonito. The word "tataki" means "tataku (“beat” in Japanese) as the name implies. It is said to have originated in the cooking process, where it was tapped with salt or sauce to blend the flavors. Nowadays, “Bonito tataki” is a nationwide menu, but in Kochi Prefecture, the particulars and recipes vary slightly by region and community. In Kochi Prefecture, where tataki cuisine is popular, foodstuffs other than bonito fish are also eaten as tataki, such as moray eels and other fish, meat, shiitake mushrooms, pumpkins and eggplants, depending on the region. In the case of vegetables, tataki are boiled or fried and served with sauce or condiments on top. They also offer vegetables and fish tataki, which combine seasonal fish and vegetables, such as horse mackerel and eggplant.