Tosa (the old name for Kochi) is renowned for its skipjack tuna (katsuo; also called bonito in English). Raw fillets of the freshly caught fish are seared over a fire (traditionally made from burning straw), then sliced and eaten with grated ginger or other condiments. People on the coast use different condiments from those living inland. But throughout the region, tataki is an essential course in meals served when entertaining guests.
