Culture

Kochi Prefecture: A Visit to See Pristine Landscape and Culture 2

08-20-2015

Kochi Prefecture: A Visit to See
Pristine Landscape and Culture

Part 2: Daily Life Culture

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Kochi Prefecture’s Delicious Seared Bonito Fillet

According to a survey by the Jalan online hotel and travel booking service, Kochi Prefecture ranks number one in Japan in terms of having much delicious local food and is described as a “treasure house of food ingredients obtained from the blessings of nature.” Kochi’s food culture, created by various cooking techniques using seasonal produce harvested from the ocean, mountains, and rivers, makes both local people and travelers smack their lips. In particular, locals and visitors alike love Kochi’s seared bonito fillet (katsuo tataki), and many outsiders visit the prefecture just to partake of this iconic prefectural dish.
  There are many explanations of where the word tataki in katsuo tataki comes from. One of the most plausible is that in preparing the dish, people used to roast the bonito, cut it up, add seasoning or sauce, and then beat it (tataku) so that the flavor sank in. That cooking method is not used very much these days, though.

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