“Day-Return Bonito” for Exceptional Freshness
The boats return to port on the same day the bonito are caught. After being sold at the afternoon auction, the fish are shipped out that very day. Because of this same-day process, the bonito is also known locally as “day-return bonito”.
Immediately after being caught, the fish are bled to remove excess blood and then rapidly chilled. This helps preserve the quality of the flesh, resulting in a firm yet pleasantly chewy texture and a clean, refreshing umami flavor.
A Seasonal Taste of Spring in Katsuura
The bonito caught during this season is known as hatsu-gatsuo, or first-season bonito. Its arrival marks the beginning of spring fishing in Katsuura and is eagerly anticipated by local seafood lovers.
For visitors, tasting freshly handled Katsuura hikinawa bonito is a chance to experience the exceptional freshness made possible by the region’s traditional fishing methods and same-day distribution system.
Peak Season
March–June