Katsuo no Tataki is a traditional Japanese dish made from bonito fish, specifically the skipjack tuna. The fish is typically seared on the outside while remaining raw on the inside, creating a unique texture and flavor. It is often served thinly sliced and garnished with ingredients like green onions, garlic, and ginger. This dish is commonly enjoyed with a dipping sauce made from soy sauce and vinegar. Katsuo no Tataki is popular in regions like Kochi Prefecture, where it is celebrated for its freshness and is often paired with rice or enjoyed as part of a larger meal.