Kochi Prefecture boasts of having the highest consumption of katsuo in Japan.  There are a variety of ways to eat it, but “katsuo no tataki” is the most representative of Kochi. It is prepared by searing the katsuo briefly, then slicing and seasoning it with green onion or myoga (Japanese ginger). Since each shop and region has its own seasoning or special sauce, you can savor a variety of flavors. “Shio tataki”, seared katsuo served hot with salt, is one popular variety.