Katsuo, Japanese bonito is migratory fish, like Tuna and has firm red meat with rich protein. They go up from Kagoshima, South part of Japan to Hokkaido, North part of Japan in the Spring, and go down to South again in Fall. Katsuo in Spring is called "Hatsu-Katsuo" (First Katsuo), and Katsuo in Fall is called "Modori-Katsuo" (Going Back Katsuo). "Tataki" is one of Japanese traditional way to eat fresh fish. The surface of fish meat is burned with charcoal while the inside is remained raw. With this way, you can fully enjoy both of the two aspects of fish flavor, Raw and Smoked. It's often served with chopped or grated ginger in stead of wasabi.
This product is available until April 30th.