鰹- Katsuo

Bonito

Katsuo is a fish known for its strong umami flavour and moderate fat content. Fresh katsuo has a tender texture that breaks apart softly in the mouth, making it especially appealing. It is commonly served as nigiri sushi or "tataki", a popular preparation method where the outside is lightly seared to add a roasted flavour. Katsuo, being a migratory fish, has two peak seasons and is enjoyed as "hatsu-gatsuo" (first katsuo) in spring and "modori-gatsuo" (return katsuo) in autumn. Hatsu-gatsuo in the early summer is characterised by its low fat content and refreshing taste, while the autumn's modori-gatsuo is richer in fat, with a more intense flavour. Katsuo pairs well with condiments like ginger, garlic, and spring onion.