In Kochi, bathed in the summer sun, "seared bonito" is a supreme delicacy that emits vibrant colors and a mellow aroma. It's a Kochi specialty known throughout the country, but tasting it in its original location is an exceptional experience. In this article, we'll explore the appeal of seared bonito, a symbol of Kochi's summer, and introduce all aspects of Kochi's food culture, from its history to how to choose a good restaurant and even recipes to enjoy at home.

After reading this article, you will surely want to take a trip to Kochi.

The history of "Seared Bonito," a symbol of Kochi's food culture

Kochi Prefecture has long been a region with a thriving bonito fishing industry. Facing the Pacific Ocean and blessed by the Kuroshio Current, the waters off the coast of Kochi are known for their high-quality bonito fishing grounds. Bonito fishing is an industry deeply rooted in the lives of Kochi residents, and bonito is more than just a food ingredient; it can be said to have shaped Kochi's history and culture. There are various theories about the origins of bonito tataki, but the most widely accepted one is that it began when Tosa Domain lord Kazutoyo Yamauchi banned the eating of raw bonito due to concerns about food poisoning. However, it is believed that the dish originated when samurai desperately wanted to eat bonito devised a secret technique of searing only the surface before eating it. This became the prototype of "tataki," and it is believed to have gradually spread to the common people. The origin of the name "tataki" is also interesting. One theory is that the name comes from the fact that the surface of the grilled bonito is sprinkled with salt and then "beaten" with the palm of the hand to allow the flavor to blend in.

Another theory is that the name comes from the fact that seasonings such as green onions and garlic are pounded and mixed in. Either way, bonito tataki is truly a "soul food" born from the wisdom and ingenuity of the people of Kochi Prefecture.

The reason why Kochi's seared bonito is so delicious

Some people may think that seared bonito is the same no matter where you eat it, but the seared bonito you taste in Kochi is different from that of other regions.

There are several reasons why it's so delicious.

Fresh bonito

Kochi Prefecture is one of the top prefectures in Japan for the amount of bonito landed. In particular, the "Tosa pole-and-line" bonito caught off the coast of Tosa is carefully caught one by one, preventing damage to the body and ensuring freshness when delivered to the market. Fresh bonito has firm flesh, a chewy texture, and a rich flavor.

Straw grilling

Sake and Cuisine Yamamoto "Famous Seared Bonito" https://tenposstar.com/ja/merchant/65f8e042bb42d

When talking about Kochi's seared bonito, "straw grilling" is an essential part. It is a traditional cooking method in which raw straw is burned and the surface of the bonito is seared over the flames. The flames of the straw reach a high temperature in an instant, allowing only the surface of the bonito to be seared in an instant. This locks in the umami of the bonito while giving it a fragrant aroma.

The smoky aroma of the straw further enhances the flavor of the bonito, creating an appetizing, mellow aroma.

A bold way to eat

Kochi's seared bonito is also generously seasoned. The Kochi style is to eat it with plenty of fragrant condiments, such as sliced garlic, sliced onion, green onion, myoga ginger, and shiso leaves. It is also common to pour a citrus-based ponzu sauce over it for a refreshing taste. Kochi also has a way of eating it called "salt-seared bonito." This is a simple dish in which freshly grilled, hot bonito is sprinkled with coarse salt and topped with garlic and wasabi on each slice.

This is an irresistible way to eat bonito for bonito lovers, as it allows you to directly experience the umami flavor of the bonito.

If you want to try seared bonito in Kochi, this is the place to go!

There are many restaurants in Kochi Prefecture that serve seared bonito. It's delicious no matter where you eat it, but if you have the chance, try a restaurant that specializes in seared bonito to enjoy the authentic taste.

Hirome Market: Very popular with tourists!

Hirome Market, located in the center of Kochi City, is a lively market where you can experience Kochi's food culture. Inside the market, there are rows of shops offering seared bonito, and you can watch them being grilled over straw right in front of you. The market is set up like a food court, so you can purchase seared bonito from any shop and eat it at your leisure at a table. Another attraction is that you can enjoy it with local Kochi sake purchased at other shops and other dishes.

If you are visiting Kochi for the first time, we recommend you visit here first.

Recreate the taste of Kochi at home! Seared Bonito Recipe

If you can't forget the taste of the seared bonito you had in Kochi, here's a recipe that will help you easily recreate the taste of Kochi at home.

material

• Bonito flakes (for sashimi)

• Salt • Garlic slices

• Sliced myoga ginger

• Green onion (chopped)

• Sudachi

• Ponzu sauce

【How to make】

1. Grilling the bonito: If you have a gas burner, grill the surface of the bonito evenly over high heat. If you don't have a burner, you can heat a frying pan and grill the surface of the bonito over high heat for short periods of time. If you don't have straw, sprinkle a little salt on the bonito before grilling to enhance the flavor.

2. Cooling: Quickly dip the seared bonito in ice water to cool it down. This keeps the outside crispy and the inside fresh.

3. Slice: After wiping off the excess water, cut the bonito into slices about 1.5cm thick.

4. To serve: Place the onion slices on a plate and arrange the bonito on top.

5. Garnish with condiments: Place plenty of garlic slices and green onions on top of the bonito.

6. Add ponzu sauce: Just before eating, add a generous amount of your favorite ponzu sauce. Tip: If you want to recreate the flavor of straw-grilled bonito, you can light a little dried straw on the grill to create a smokey atmosphere when you grill the bonito. However, be careful when handling fire.

Summary: Summer in Kochi is all about seared bonito!

Seared bonito is a summer staple in Kochi. It's not just delicious; it's a special dish that embodies Kochi's history, culture, and the passion of its people. Fresh bonito, traditional straw-grilled cooking, and a hearty way of eating it all come together to create a unique flavor you won't find anywhere else. This summer, why not visit Kochi and try authentic seared bonito? The flames of the straw burning before your eyes, the savory aroma, and the delicious flavor that fills your mouth with every bite are sure to make your summer memories unforgettable. And even after you return from your trip to Kochi, you can recreate the flavors of Kochi at home and bask in the lingering summer vibes.

The summer heat is still lingering. Please enjoy Kochi's summer bounty, seared bonito, to your heart's content.