What I ate 16/05/2023 in Hirado, Nagasaki, Japan

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1. お家御飯
   カツオタタキ 冷奴 日本酒
   homecooking
   katsuo bonitofish tataki tofu hiyayakko sake

   Katsuo no tataki is a specialty of Kochi Prefecture in Shikoku, Japan. It involves lightly searing a block of bonito fish over low heat. The surface of the fish is cooked while the inside remains raw. The seared fish is then sliced into sashimi-like pieces and soaked in a sauce called “Tosa-su” (made with soy sauce, vinegar, sake, and sweet cooking rice wine) before being eaten. In Kochi Prefecture, when enjoying katsuo no tataki, instead of using wasabi, sliced raw garlic is used. Having lived in Kochi for five years, even in my old age, I still love it.