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Both types of Katsuo and symbolic of it’s own season, with the taste of Hatsu Katsuo being likened to the aroma of cherry blossoms in spring, and Modori Katsuo being likened to the aroma of chrysanthemum blooming during the autumn. This analogy of course, is more symbolic than accurate. There are taste differences between both tunas however.

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Jan 27, 2018 · Katsuo is a popular sushi fish in Japan native to the Tokyo bay. Unfortunately, it is still difficult to find outside of Japan, in part because the flesh quickly spoils after the animal's death. Like most tunas, the myoglobin in the flesh produces a bright red hue.

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Katsuo tataki is a speciality of Kochi Prefecture, where it's seared over a sweet-smelling straw fire. Katsuo has been a perennial favorite in Japan, perhaps because it was and still is very...

Mar 18, 2022 · In Tokyo, the first fish start showing up in late spring as they migrate north. These skipjacks are called hatsugatsuo (初鰹), or “first katsuo.” They’re smaller and leaner katsuo with a delicate flavor. Skipjack put on more weight and fat in the summer and fall.

May 3, 2019 · Katsuo dashi (かつおだし) is made from katsuobushi (かつおぶし, 鰹節), dried and fermented bonito/skipjack tuna that is shaved into thin flakes. In Japanese cooking, the distinct umami taste from katsuobushi plays an important role in heightening flavor and aroma.