The bonito meat in May is sweet and suitable for sashimi consumption in medium-rare form, so that you can truly taste the fresh and sweet taste of bonito.

This fish is often cooked using charcoal grilling, as this cooking method can remove bacteria on the fish skin.

Ingredients: 2 people Preparation time: 20 minutes Production time: 15 minutes Ingredients: 160 grams of bonito (bonito/bonito), 30 grams of minced ginger, 20 grams of garlic slices, 20 grams of red polygonum (red rice/red bud), chopped

30 grams of green onions, 10 grams of wasabi, a little each of chrysanthemum and soy sauce.

Preparation method: (1) Cut the bonito into long fillets and thread them with a steel needle.

(2) Use high charcoal fire to sear the bonito fillet until the surface is charred and fragrant, then quickly put it into ice water to cool down.

(3) Take out the bonito fillet, wipe it dry with a cloth and cut it into flat pieces.

(4) Place the bonito fillet on a plate, mix the red polygonum and chopped green onions for garnishing and seasoning.

(5) Serve with minced ginger, garlic slices, wasabi, chrysanthemum and soy sauce.

TIPS: Before charcoal grilling, you should prepare enough ice water for supercooling so that the original shape and taste of the bonito can be maintained.

In addition, the grilling time must be accurately controlled to avoid overcooking and affecting the taste.

A very common way to eat bonito in Japanese cuisine: bonito のタタキ. Beat the bonito meat with the back of a knife and lightly season it. Then grill it over a very fast and strong firewood. The skin of the bonito is grilled until it turns golden brown, but

The fish was not cooked through.

Immediately after roasting, immerse it in cold water and quickly drain the water. Then, serve it with green onions, ginger, miso, garlic, etc., and dip it in "Ponzu" (a synthetic vinegar made from squeezed citrus fruits such as limes and limes).

Add the same amount of soy sauce to the sauce, add sweet cooking wine, bonito shavings, kelp and other seasonings to create a fresh flavor) and eat.

The literal translation of bonito のタタキ is bonito beating. We translate it as half-raw bonito, or half-grilled bonito or silver-skinned bonito.

Method: 1. Chop green onions, thinly slice garlic, cut red pepper into rounds, shred half of the ginger, and grate half of the ginger.

2 Grate the radish with puree, put the skin on the bonito flakes, put them on a skewer, and grill them all over high heat.

3 After the color changes, add ice water, wipe dry, peel and cut into 1cm thick slices.

4 Arrange the bonito flakes on a plate, sprinkle with green onions, garlic slices, ginger, grated radish, red pepper, and serve with vinegar and soy sauce.