How to Choose and Recipes for Enjoying Seasonal Bonito: From Delicious Seared Bonito to Autumn Sashimi

Bonito is a migratory fish that travels north on the Kuroshio Current from Kyushu to southern Hokkaido from spring to summer, and then heads south around September. It is in season from spring to early summer, but the fatty bonito caught in late autumn is also exceptionally delicious

How to choose bonito

• If buying a whole fish : A good quality fish has a firm belly, a shiny silvery white color, and clear stripes.
• If buying whole : Look for bright red, shiny flesh.

Bonito is rich in iron, with the iron content concentrated especially in the dark parts of the fish

How to eat bonito

• Early summer bonito : It has a refreshing taste and is suitable for searing.
• Autumn bonito : As it is fatty, sashimi is recommended. It can also be enjoyed in a variety of other ways, such as simmered dishes, simmered blood meat with ginger, or in a soup made from the tuna belly.

Preparing Seared Bonito

The preparation steps for making bonito tataki are as follows

1. Preparation : Take two filleted bonito and place them skin-side down on a cutting board.
2. Skewering : First, insert a metal skewer into the center of the bonito, then skewer it on both sides, crossing them at the front to form a fan shape.
3. Grilling : When grilling, hold the skewer firmly by the center of the fan and hold it over an open flame, skin side down, until the surface turns white. Grill the flesh in the same way.
4. Cooling : Once cooked, immediately place in ice water to cool, then rotate the skewers to remove.

By following these steps, you can make bonito tataki and enjoy its unique flavor to the fullest. Bonito holds an important place in Japanese food culture, and its flavor changes with the seasons

Introducing recommended recipes using bonito

Bonito is a fish that occupies an important position in Japanese cuisine, and there are many different ways to prepare and eat it. Here are four recipes to introduce: Bonito Salad with Chinese Dressing, Simmered Bonito with Ginger, Sashimi-Style Seared Bonito, and Simmered Bonito with Burdock Root

Bonito salad with Chinese dressing

This recipe uses refreshing bonito sashimi, seasoned with colorful vegetables and a special Chinese dressing

1. Preparation : Cut the bonito into 4-5mm slices and thinly slice the cucumber, carrot, celery and bell pepper.
2. Prepare the wontons : Deep fry the wonton wrappers in oil and crush them into coarse pieces.
3. To serve : Place the bonito in a bowl and garnish with vegetables, green onions, wonton wrappers, and sesame seeds. Just before serving, pour the dressing over the top and mix well.

Bonito simmered in ginger

Ginger simmered in soy sauce is a dish that combines the rich flavor of bonito with the tangy taste of ginger

1. Preparing the bonito : Remove the blood and bones from the bonito and cut into 2cm cubes.
2. Stewing : Bring the bonito to a boil with the seasonings, then add the ginger and simmer.
3. Finishing touch : When the sauce has reduced, add the corn syrup and mix thoroughly. Serve in a serving dish.

Sashimi-style seared bonito

The tataki is made by combining bonito sashimi with refreshing grated daikon radish, which brings out its fresh flavor

1. Prepare the tataki : Cut the bonito into tataki, wipe off any excess water, and slice into 1cm thick pieces.
2. Prepare the grated daikon radish : Divide the grated daikon radish into two parts and mix the ginger and garlic into each part.
3. Presentation : Wrap the bonito in green shiso leaves and place grated daikon radish between the pieces.

Simmered dried bonito flakes and burdock root

The simmered dried fish and burdock root dish allows you to enjoy the traditional flavors of Japanese cuisine

1. Preparation : Break the dried bonito flakes into large pieces and cut the burdock root into 5cm lengths and boil.
2. Stewing : Put the seasonings, burdock root, and ginger in a pot and heat, then add the dried bonito flakes and simmer.

These recipes offer great ways to enjoy the many different flavors of bonito, allowing you to savor its diverse tastes and textures and experience the depth of Japanese culinary culture

We also introduce special recipes for epi recipes

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.