Seared Rosy Seabass Sushi [Nodoguro no Aburi]
Katsuo
ITADAKIMASU Japan
Seared Bonito Sushi [Katsuo no Tataki]
Katsuo
Japanese Name and Pronunciation:
[katsuo-no-tataki]
In Japanese cuisine, there is a delightful sushi variation known as “Katsuo no Tataki” nigiri sushi.
Katsuo no Tataki is made from fresh bonito, where the outer skin is seared to enhance its flavor, while the inner part remains raw. This cooking method, known as “tataki,” involves searing the bonito over high heat, with a particular focus on the skin side, to remove excess fat and infuse a smoky aroma, resulting in a richer taste.
To create Katsuo no Tataki nigiri sushi, a thin slice of the tataki bonito is carefully placed on top of a small bed of vinegared sushi rice. The searing process preserves the natural freshness and firm texture of the fish, complemented by the tangy and slightly sweet sushi rice.
The dish is often accompanied by a drizzle of soy sauce or a touch of grated ginger to accentuate the flavors. The combination of the light sear, tender fish, and savory seasoning makes Katsuo no Tataki nigiri sushi a delightful and popular choice among sushi enthusiasts.
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 Katsuo no Tataki, I recommend trying it with “Hatsu-gatsuo,” which has less fat and a light, refreshing taste.
