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The katsuo no tataki takes pride of place on the table But the parts of the bonito that we removed are also served up in various ways, fried, grilled or in a soup, as an accompaniment to the main dish As they bring them out, the serving ladies tell you what parts they are – the fins, the heart, the belly fat It's foodie heaven Everything is fresh and delicious This simple, tasty foodKatsuo no Tataki (seared bonito), Kochi Prefecture Introducing Kochi's signature fish – the Bonito! Katsuo no Tataki came into being during the Meiji Era (), as a dish to serve to foreigners that would be similar to steak The fish itself must be roasted above the rice straw which gives a unique taste to the fish During the sessions of roasting bonito fish, Ishikawasan, in her 60's, explains that the bonito fish they are using Steven Kochi Famous Dish Katsuo No Tataki Katsuonotataki 鰹のタタキ Lightly Broiled Sliced Bonito Springonions Ginger Garlic Grilled T Co 5x6qt69e T Co Fdhzo3pnyz Katsuo no tat