Katsuura Port is one of Japan’s major fishing ports for bonito. In this lively port town, visitors can find restaurants serving a variety of dishes made with freshly caught bonito, allowing them to enjoy the fish at its best.
One of the most popular choices is bonito tataki, a staple of local bonito set meals. The surface of filleted bonito is quickly seared over high heat, while the inside remains fresh and tender. It is then served generously with aromatic condiments such as ginger and myoga Japanese ginger.
The firm texture and rich flavor of freshly caught bonito make this simple preparation especially satisfying. The contrast between the lightly seared exterior and fresh interior highlights the natural taste of the fish.
Another specialty of Katsuura is namabushi, a semi-dried bonito product made during the traditional process of producing katsuobushi, or dried bonito flakes. The bonito is partially dried, creating a concentrated flavor while retaining more moisture than fully dried katsuobushi.
Namabushi is used in a variety of dishes and is also valued as an ingredient for making flavorful dashi broth. It can be easily pulled apart by hand and added to dishes such as chirashi sushi.
When namabushi is combined with chirashi sushi and other ingredients, its concentrated umami enhances the entire dish, creating a rich and refined flavor. For visitors to Katsuura, trying local bonito cuisine is a delicious way to experience the fishing culture and culinary traditions of this coastal town.