Wednesday, May 26, 2010

Katsuo, Bonito


It is season.
Bonito from Japan.
We normally eat it as seared.
This one is special. It is straw burned and seared.
Some places sell all year around. But I do not want to do that.
Katsuo is summer fish even we carry all year around because of frozen.
It is same as monk fish pate, ankimo. I do no sell in summer.
I do it from autumn to winter.
Am I right?

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