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.
OKAKI-sun
Japan
Tokushima Prefecture is located on Shikoku island and they hold one of the most famous dance festivals across Japan once a year in summer. Awa Odori has a very long history whose origins date back 40…
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5@example.com
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Former Deep Japan Writer
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5@example.com
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Natalie
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Taka Saito
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Kanagawa P.G.T.D.
