GINZA ICHIBUN

Bonito (Katsuo)

【Nigiri sushi: Akami】
Bonito that are heading up north along the Japanese islands called noborigatsuo (初鰹 or 上り鰹), which has a moderate amount of fat and light taste. Bonito that is going down south is modorigatsuo (戻り鰹 or 下り鰹), very fatty and best eaten with green long onions and ginger. It loses freshness easily, so it was not used for sushi until after the Showa Period began.

Grained ginger served together with bonito fish is common to get rid of the smell of bonito fish. When skewered and its skin grilled over a direct flame, the strong smell disappears and the characteristic aroma of Bonito fills the air. This allows the full savory umami quality of the meat just below the skin to emerge.

Also called Arctic bonito or Ocean bonito or Skipjack or Striped bellied bonito or Watermelon.