skipjack tuna; oceanic bonito
A common fish in Japanese cuisine, often used for katsuobushi (dried bonito flakes) and tataki.
Seared skipjack tuna is a specialty of Kochi Prefecture.
The fisherman caught a skipjack tuna early in the morning.
カツオから取っただしは味噌汁に合います。
Broth made from skipjack tuna goes well with miso soup.
Let's have skipjack tuna seared as tataki today.
Skipjack tuna is in season in early summer.
マグロ (tuna) is a larger, red-fleshed fish often eaten raw, while カツオ is smaller, leaner, and has a stronger, more distinctive flavor.
カツオ (skipjack tuna) looks and tastes similar to スマ and is used in similar dishes, but it is a distinct species with a stronger flavor.
Fish like 鰹 (katsuo) are typically counted with 尾 (bi), though 匹 (hiki) is sometimes used depending on the species.
katsuobushi; dried bonito flakes
first bonito of the season
striped bonito; Mexican bonito
autumn bonito
Pacific pomfret
dried bonito shavings; katsuobushi flakes
log on shrine roof set perpendicular to ridgepole
booby; gannet
frigate tuna
butterfish; harvestfish; rudderfish
Katakana spelling is the most common written form for this fish name.
Hiragana spelling is also used, especially in informal contexts.
Standard kanji form, but the word is usually written in kana.
Rarely used kanji form.
Rarely used kanji form.
The kanji 鰹 is a kokuji (Japanese-made character) combining 魚 (fish) and 堅 (hard), referring to the firm flesh of the fish. The reading かつお is of uncertain origin, possibly from 堅魚 (hard fish) or an ancient Japanese word.
bonito stock; dried bonito broth