Sushi Visual Dictionary | SushiUniversity


Red flesh fish

Bonito (Katsuo) Bonito (Katsuo)

Bonito (Katsuo)

Bonito that are heading up north along the Japanese islands called noborigatsuo, which has a moderate amount of fat and light taste. Bonito that are going down south are modorigatsuo, very fatty and best eaten with green long onions and ginger. It loses freshness easily, so it was not used for sushi until after the Showa Period began.

Main production area

Kochi Wakayama Chiba

Famous production area

Wakayama Katsuura

Season

Spring・Autumn