Katsuo – [Sushi|Foodlore]

Description

• Katsuo. – (Skipjack, Bonito.) – Hiragana: かつお. Katakana:カツオ Kanji: 鰹.  – Seasons: June-November.

• About this fish: Katsuo are small ‘dwarf’ tuna, As a Nigiri it is often served smokey with the skin seared, it’s vibrant meaty red flesh on display, it tastes savory, like a blend between ‘Mackerel & Tuna.’ However, it’s not quite as overpowering in the scent or taste department! – This fish’s meat is also often cut up & Shaved into “bonito flakes”, dried and used as a topping called ‘katsuobushi’ (often seen on takoyaki) or used in Daishi broth; because these flakes are so light; when used as a topping, any amount of steam and heat will make them appear to dance! (first time I had them, I thought they where alive!)

‘Katsuo’ has a bit of a punny name, In Japanese; “katsu” sounds a lot like the word for ”victory” “勝つ” ; so it’s often said that people would buy it for a premium at the docks for that reason alone. [Quite similar as to why ‘kitkats’ are popularly marketed towards student graduates towards the summer. (For ‘victory’ over their exams!) – If there’s one thing I’ve learned over my time in selling stickers too, it’s that no matter the language: Wordplay and Puns are truly king!!] – The fish is also known for the thick, dark blue stripes which run along the sides of the body (which appear only after death.) A rather common kimono pattern with thick blue stripes is called “Katsuo-shima.”

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]

[katsuo ukioe print by Utagawa Hiroshige I (1797–1858)]