Kochi Trip

I ate Kochi Prefecture's bonito tataki! The key to bonito tataki is freshness, so the bonito you eat in Kochi Prefecture had a chewy texture and exceptional flavor! Many restaurants specialize in straw-grilling, and by using straw to quickly roast the fish at high temperatures, they achieve an exquisite balance of "fragrant aroma," "crispy texture on the surface," and "rare inside." In Kochi, salt-grilled bonito is a standard, as well as "ponzu," and with simple seasonings such as salt + garlic + wasabi + yuzu, you can directly taste the flavor of the bonito! Especially if you use sun-dried salt or coarse salt, the sweetness of the bonito stands out. This time, I ate Myojinmaru's bonito! There was no smell of bonito at all, and the aroma and texture of the straw were exceptional and very delicious, so please go! #Spring 0 yen trip