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?