| Name (Japanese) | Bonito (Katsuo / カツオ / 鰹) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★★☆ |
| Reference Price |
Value: ★★★★★ Price range: $18~$32/lb |
| Best Season | Spring and autumn (two main seasons) |
| Did You Know? | Katsu (勝つ) means victory, so it has been treated as a lucky charm. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 鰹 (Katsuo) English Name: Skipjack Tuna Scientific Name: Katsuwonus pelamis Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Scombriformes • Family: Scombridae • Genus: Katsuwonus • Species: K. pelamis Average Size: 40–80 cm Key Features: Streamlined body, metallic blue back with silvery belly, rich umami flavor, often enjoyed fresh or lightly seared |
| 2. Habitat & Distribution |
Found in tropical and subtropical oceans worldwide. Commonly caught in Japanese coastal waters during warmer months. Prefers surface to mid-depth waters. |
| 3. Seasonality |
Best season is late spring to early autumn (May–September). Peak flavor during warmer months when fat content increases. |
| 4. Sushi Ingredient Profile |
Common Uses: Nigiri, sashimi, tataki (lightly seared) Flavor: Strong, savory umami with slight sweetness Texture: Firm yet tender flesh Fat Content: Variable, generally lean to moderate depending on season |
| 5. Preparation & Craftsmanship |
Often prepared as tataki: seared quickly over charcoal and cooled immediately. Requires freshness for sashimi. Marinating and serving with ponzu or garlic enhances its flavor. |
| 6. Recommended Pairings |
Sushi Rice: Lightly seasoned white vinegar rice Condiments: Grated ginger, garlic, ponzu, scallions Drinks: Dry sake, crisp white wine, light beer |
| 7. Nutritional Information |
Rich in protein and omega-3 fatty acids. Contains vitamins B6, B12, niacin, and selenium. Known for benefits to cardiovascular health. |
| 8. Trivia & Cultural Notes |
Considered a traditional favorite in Japanese cuisine. Tataki style is believed to have originated in Kochi Prefecture. Often celebrated in regional festivals and seasonal menus. |
| 9. Recommended Sushi Styles |
• Katsuo nigiri fresh or with light soy glaze • Katsuo sashimi with grated ginger and scallions • Katsuo tataki with ponzu and garlic • Marinated Katsuo with soy and citrus |
