What is katsuo in sushi?鰹
This time, I looked into the various names and seasons for sushi katsuo.
How to call katsuo
【katsuo】bonito カツオ 鰹
There are multiple different names and local names for bonito. In Mie Prefecture, it is called “hesomotashi,” and the name comes from the fact that the heart of the bonito is wrapped in the belly button, which means the belly button = heart. Other famous names include Akigatsuo (bonito caught in autumn), Pomfret tuna, Ishigatsuo, Pomfret tuna, Yata, and Hongatsuo.
The peak season for katsuo
There are two seasons for bonito a year, and the name and taste of bonito differ depending on the season.
Spring (first bonito): March to May
During this period, skipjack tuna begin to move north along the Pacific Ocean, reaching the central Honshu region around April or May, when fishing reaches its peak.
It is low in fat, has a refreshing flavor, and has a firm texture, so you can enjoy its plump texture.
Autumn (returning bonito): September to November
During this period, bonito begin to migrate south to spawn.
Because they eat plenty of food while migrating, their bodies become fat and have plenty of fat.
For this reason, bonito during this season is also called Toro bonito” orfatty bonito,” and you can enjoy its rich flavor.
From the above information, we can say that the season for bonito is spring and autumn, and especially the first bonito from April to May and the return bonito from September to November are the most delicious. However, it is said that the meat becomes even more fatty and delicious from September to December. Choose fresh bonito during these seasonal seasons and enjoy its deliciousness to its fullest.
