Description
A fish that migrates with the Kuroshio current, with lengthwise stripes on its belly. Kochi's tataki, seared over burning straw, is its signature dish.
鰹
かつお
katsuo
Skipjack tuna
- Spring
- Autumn
Did you know?
Spring's 'first bonito' is lean, autumn's 'returning bonito' rich. A famous haiku celebrates 'green leaves to the eye, the cuckoo on the hill, the first bonito'.
Famous produce
- Tosa tataki (Kochi)
- Yaizu (Shizuoka)
- Makurazaki (Kagoshima)
In the kitchen
- katsuo no tataki
- sashimi
- katsuobushi
- kakuni
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
108 kcal
- Protein 95%
- Fat 4%
- Carbohydrate 0%
| Energy | 108 kcal |
|---|---|
| Water | 72.2 g |
| Protein | 25.8 g |
| Fat | 0.5 g |
| Carbohydrate | 0.1 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.1 g |
| Sodium | 43 mg |
|---|---|
| Potassium | 430 mg |
| Calcium | 11 mg |
| Magnesium | 42 mg |
| Iron | 1.9 mg |
| Zinc | 0.8 mg |
| Iodine | 11 µg |
| Vitamin A (RAE) | 5 µg |
|---|---|
| Vitamin D | 4 µg |
| Vitamin E (α-tocopherol) | 0.3 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.13 mg |
| Vitamin B2 | 0.17 mg |
| Vitamin B12 | 8.4 µg |
| Folate | 6 µg |
| Vitamin C | Tr mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10086 · Tr = trace · — = no data
