Bonito

The Nanki-Kumano region has adopted a unique fishing method for bonito, known as “kenken-ryo.” This technique involves driving a boat while using lures to attract and catch the fish. This method of hook-and-line fishing was introduced from Hawaii during the Meiji era (1868-1912), and its name is said to derive from a Hawaiian word.

Bonito caught using the kenken-ryo method benefit from exceptional freshness. Onboard the boats, the fish are immediately bled, then immersed in ice-cold seawater to preserve their quality. This fish is a culinary paradox, striking a harmonious balance between the rich, savory essence of its fat and a remarkably clean, refreshing finish. While “tataki” – seared bonito with a flavorful herb topping – is a popular way to enjoy bonito elsewhere in Japan, the freshness of kenken-ryo caught fish makes them more delicious, savored raw as sashimi. The bonito fishing season in Nanki-Kumano typically runs from February to June and again in October.

* Information is subject to change. Please be sure to check with the site/facility before heading out.