Japanese name Edit

  • katsuo

About bonito or skipjack tuna Edit

Bonito is a type of tuna (skipjack), which is a member of the mackerel family, and one of the most important fish in Japanese cuisine. Rarely eaten fresh, the dark, oily meat is dried into very hard cubes, which must be ground or shaved with a special tool before use. Bonito shavings form the base for many Japanese sauces and stocks (such as dashi, made with bonito and seaweed).

Eating sustainably Edit

The best choice for katsuo is bonito / skipjack tuna which has been caught by trolling or pole-and-line.

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