Tosa Katsuo No Tataki Fire-Seared Bonito Kochi
Kochi (Tosa) Prefecture — wara-yaki tataki documented as regional specialty since Edo period
Katsuo no tataki (鰹のたたき) from Kochi (formerly Tosa) Prefecture is the definitive regional preparation of bonito — the fish that defines Kochi's culinary identity. Unlike conventional tataki which may use a pan or torch, the Kochi method uses straw fire (wara-yaki), burning rice straw in a furious high flame that sears the bonito's surface in seconds, imparting intense smoke and char while the interior remains completely raw. The searing is so fast (20-30 seconds per side) that the smoke doesn't fully penetrate — only the surface is affected. The fish is then sliced and served with copious amounts of sliced raw garlic, thinly sliced leek, myoga, shiso, and ponzu or tosazu.