Kochi's famous katsuo no tataki is a traditional Japanese dish made from skipjack tuna, known as katsuo. The fish is lightly seared on the outside while remaining raw on the inside, preserving its fresh flavor and tender texture. This dish is often served with garlic, green onions, and a tangy soy sauce or ponzu for dipping. In Kochi, located on the island of Shikoku, katsuo no tataki is a local specialty celebrated for its quality and taste. The dish is typically enjoyed during the spring and summer months when the fish is at its best. It is a popular choice among both locals and tourists visiting the region.