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 Arguably Kochi's most famous dish is katsuo no tataki, a fresh, very softly broiled, sliced bonito tuna dish served on a bed of spring onions, ginger, garlic and topped with seasoning salt or soy sauce and vinegar or citrus Traditionally, katsuo no tataki is meant to be broiled over a straw fire until the outer layer is ever so gently grilled273 KB KatsuoTatakijpg 500 × 375; 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 Bites Of Oishii Food Highlights From My Castle Hop Around Japan Kochi Castle Katsuo No Tataki Seared Tuna In Kochi Tai Meshi Raw Sea Bream In Uwajima The Story T Co Onck5tjxp3 Japan Japanesefood Katsuo no tataki