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Katsuo or skipjack tuna is a difficultly delicate fish to eat. If ate before the fresh stiffens, it tastes extordinaly delicious. You have to eat in 4-5 hours after the fish landed, no icing. You have to visit fishing port around the pacific coast from Kagoshima to Chiba for this "mochikatsuo".

Some gourmets of Edo period pawned their wives for season's first katsuo. Left over to the next day fed cats and dogs.

This made katsuobushi ie steamed, fermented, dried katsuo which is one of the secrets of japanese cooking.

More simple way to keep katsuo had been to salt it like bacalhau in catholic culture.
Shiokatsuo, salted katsuo had been one of the most popular fish around the market until cold train introduced in 1908. Today, you have to make it yourself. One of the exception is shiokatsuo from port Tago in Izu peninsular. They serve it as a New Year's ritual food.

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Additional Photos by Keiichiro Koyama (Koyama) Silver Star Critiquer/Gold Note Writer [C: 28 W: 0 N: 98] (607)
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