Skipjack Tuna (Katsuo) in Japanese cuisine


Skipjack tuna is used extensively in Japanese cuisine, where it is known as katsuo. It is smoked and dried to make katsuobushi, the central ingredient in dashi(=a common Japanese fish stock).
Besides being used as katsuobushi, it can be eaten seared (katsuo tataki) and raw in sushi and sashimi. As there are many cooking technique for Katsuo, please enjoy a variety of flavors while you are in Japan.

by Hideki Tazawa

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