Salmon Sushi
Katsuo
ITADAKIMASU Japan
Bonito Sushi [Katsuo]
Katsuo
Japanese Name and Pronunciation:
[katsuo]
Nama-gatsuo, also known as fresh bonito, is a highly sought-after delicacy in Japanese cuisine. It refers to bonito that has been freshly caught and prepared for sushi. The use of freshly caught bonito ensures the utmost quality and flavor, making it a special and cherished ingredient in sushi-making.
To create nama-gatsuo nigiri sushi, a small slice of the fresh bonito is skillfully placed on top of a bed of vinegared sushi rice. The delicate texture and rich umami of the bonito complement the slightly tangy and sweet sushi rice, resulting in a harmonious and delightful taste experience.
Due to its exceptional freshness and natural flavors, nama-katsuo nigiri sushi is often enjoyed with minimal seasoning. It may be served as it is or accompanied by a light touch of soy sauce, green onion and ginger to enhance the natural taste of the fish.
The peak seasons for Katsuo are “Hatsu-gatsuo” from April to May and “Modori-gatsuo” from mid-August to late September. If you want to enjoy raw Katsuo, I recommend “Modori-gatsuo,” which has a rich, fatty flesh that offers a satisfying eating experience. On the other hand, “Hatsu-gatsuo” has less fat and a light taste, making it ideal for enjoying as “tataki” (lightly seared) preparation.
The opportunity to enjoy nigiri sushi with raw Katsuo is limited to certain seasons and places, but if you have the chance, I highly recommend trying it. The freshness and unique taste of raw Katsuo nigiri sushi are an exquisite delight worth experiencing.
