At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Katsuo Bonito Skipjack Tuna (鰹魚) (かつお / ぼにと) – Katsuo are in season two times a year because, like their Blue Fin relatives, they need to swim constantly to survive. During the spring, they swim upstream, which results in leaner meat. In the late summer months, they swim downstream to lay their eggs, so their meat is fattier at this time. Katsuo are quite large and usually weigh around 25 pounds.
This fish is extremely popular in Japanese cuisine and is often served as sashimi or lightly seared on the outside and served as tataki with grated ginger and chopped spring onions. Also popular is their fermented and dried form of katsuoboshi flakes, which are the base of most Japanese cooking stock. Katsuo are rich in protein and omega-3 fatty acids, but tend to have high mercury levels.