Fish Story – Bonito

Today’s fish is the Katsuo, a commonly known fish in Japan. Our wild Bonitos come from the seas of Portugal. Because this is such a delicate fish, it is interesting that we can get the fresh one from there.

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You don’t know about Bonito but already familiar with the rich taste if you enjoy the miso-soup. Katuo-bushi, a paper-thin slice of dried Bonito, is a key ingredient when making the broth for the miso-soup.

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Its firm texture and rich taste are best enjoyed as seared tataki with thinly sliced of garlic, chopped green onion, grated ginger, and ponzu soy sauce.

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The best season to enjoy the Bonito is during spring to fall.

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