Katsuo (Bonito or Skipjack Tuna)
A central ingredient in fish stock (dashi), the katsuo is one of the most important fish in Japanese cuisine. Katsuo may be served as sashimi, but is more commonly eaten in a sashimi-like dish called Katsuo no Tataki, in which the katsuo loin is lightly seared around its edges, sliced, and served with a citrus based sauce together with garnishes such as garlic or grated ginger.