Shikoku Island (the smallest island in Japan) may have only four prefectures, but when it comes to regional cuisine, it is very wealthy. I had the chance to eat my way through the whole island when living in Japan. What struck me the most, was that, although most of the cuisine is fish-based, I neverRead On >
Shikoku Island
Katsuo no Tataki: Seared Bonito Sashimi with Garlic
Katsuo (Bonito) is a seasonal Japanese delicacy of early summer. The most popular way to eat it is as katsuo no tataki (“pounded bonito sashimi”), a traditional dish from Kochi Prefecture on Shikoku Island. (Part of Thanks for the Meal’s regional Japanese recipe collection.) This is a unique type of sashimi, the only kind toRead On >