The world of bonito: An explanation of the bounty of the ocean and its appeal as a food ingredient that deeply lives in the Japanese food culture!

Features

Skipjack tuna (scientific name: Katsuwonus pelamis) is a fish belonging to the family Scombridae in the order Perciformes. It is a large carnivorous fish that can reach a total length of 1m and weigh 18-20kg, with a deep indigo blue dorsal side and a silvery white ventral side. It is particularly distinctive in that horizontal stripes appear on its ventral side when it is excited

ecology

Skipjack tuna are widely distributed throughout tropical and temperate waters around the world, and are commonly found on the Pacific coast of Japan. They prefer warm waters between 19 and 23 degrees Celsius, and in the waters around Japan they migrate seasonally, heading north in the spring and south in the fall. They are carnivorous, feeding on a wide range of fish, crustaceans, and cephalopods

Bonito fishing and culture

The role of fishing

Bonito occupies an important position in Japan's fishing industry. The first bonito of the year, known as "hatsuo," is especially prized in Japan. In autumn, when the bonito is fatty, it is called "modori-katsuo" and offers a different flavor

Cultural background

Bonito has been eaten in Japan since ancient times, and processed products such as dried bonito are also important. During the Edo period, there was a special demand for the "first bonito" and it was very expensive. There are also bonito-related cultures and events all over Japan

Use of bonito as a food ingredient

dried bonito flakes

Katsuobushi, made by drying and smoking bonito meat, is an essential seasoning in Japanese cuisine, and Makurazaki City in Kagoshima Prefecture boasts the highest production volume in Japan

Sashimi and

Seared bonito sashimi is all about freshness. If it's fresh, it won't have much of an odor and can be enjoyed simply with grated daikon radish and soy sauce. Seared bonito is typically made by searing the skin over straw and then marinating it in ice. The key is to enjoy it as close to raw as possible, without overcooking it

Canned foods and hand-kneaded sushi

Bonito is also an important ingredient in canned foods, with the majority of the world's bonito catch being canned. In Japan, bonito marinated in a soy sauce-based sauce is sometimes used to make hand-kneaded sushi

Recommended recipes using bonito

Preparation and recipe for seared bonito

Preparation

1. Prepare two bonito pieces by filleting them and place them skin-side down on a cutting board
2. First, insert a metal skewer into the center of the bonito, then cross it over at the front to form a fan shape (see photo ①)
3. When grilling, hold the central part of the skewer firmly and hold the skin side over an open flame until the surface turns white. Turn it over and grill the flesh in the same way, then immediately place it in ice water to cool
4. Remove the metal skewers by turning them and wipe off any excess water with a dish towel

Seared bonito with raw vegetables

Ingredients (serves 4)

• Bonito (for sashimi): 300g
• Cucumber: 150g
• Carrots, celery, and bell peppers (combined): 70g
• Wonton wrappers: 6-7
• Roasted white sesame seeds: 1 tablespoon
• Chinese Dressing Ingredients

How to make it

1. Cut the bonito into 4-5mm thick slices. Thinly slice the cucumber, carrot, celery, and bell pepper
2. Cut the green onions into thin strips lengthwise, soak them in water, then drain. Deep fry the wonton wrappers in oil and crush them roughly. Mix the dressing ingredients together
3. Arrange the bonito in a bowl and top with the chopped vegetables, green onions, wonton wrappers, and sesame seeds for a colorful look. Just before serving, pour the dressing over the dish, mix well, and serve

This recipe starts with basic preparation of seared bonito, then combines it with raw vegetables to create a healthy and colorful dish. The rich flavor of the bonito and the crunchiness of the fresh vegetables are a perfect match, adding a touch of spring and summer color to your table

summary

Bonito is a fish beloved by many people due to its unique ecology and its important role in Japanese food culture. One of the charms of bonito is that you can enjoy its seasonal flavors, from the "first bonito" in spring to the "returning bonito" in autumn. Bonito, used in a variety of dishes including bonito flakes, is an indispensable part of the Japanese kitchen

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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.