Tachinomi Goreijou - Vol. 3 Ch. 20 - Finely Chopped Bonito

[MangaDex]

 

[outinthegardener]

Gosh, with raw onion, ginger, garlic, and scallions, can you even taste the fish? Maybe a little?

Ringo noooooo.

 

[EchoGirl]

aw I like the Sakura petal eyes

I just keep thinking of cats liking bonito flakes even if it's popular w some humans too

Well at least there's next time unless she has another business meeting or so

 

[Alteraucous]

Aw a missed opportunity to hang out with Ringo-chan

 

[brndndss]

i hear finely chopped bonito, im thinkin bonito flakes. it being buried in spices sold illusion. wasnt until diagram realized just thinly sliced pieces

 

[skeletom_]

What is the Japanese name for this finely chopped bonito dish? Is the fish raw, cured, seared, or grilled?

Looks kinda like larb/nam tok or yum nua with some substitutions.

Thanks for the TL as always, y'all do some of my favorites.

 

[EchoGirl]

What is the Japanese name for this finely chopped bonito dish? Is the fish raw, cured, seared, or grilled?

Looks kinda like larb/nam tok or yum nua with some substitutions.

Thanks for the TL as always, y'all do some of my favorites.

https://en.wikipedia.org/wiki/Katsuobushi this is what i got googling 'finely chopped bonito' Says it's skipjack tuna and i'm sure you can prolly find it in some asian markets versus going to a restaurant for it, but apparently Bonito is also the name of a fish, which makes sense b/c it looks like she's eating a fish filet with all the toppings as opposed to the shavings. i'm sure there's variations but i think she would've name dropped it if it was a diff country specific dish (i know korean triangle kimbap is similar to onigiri but idk how many ppl would use it interchangeably tho i imagine mc would be particular in saying so as pro a food critic)

@Ase16 there was a 1 mark to bonito on the first page, but page 18's footnotes lists 1 as shochu instead of #2 like it says on page 9

 

[Ase16]

https://en.wikipedia.org/wiki/Katsuobushi this is what i got googling 'finely chopped bonito' Says it's skipjack tuna and i'm sure you can prolly find it in some asian markets versus going to a restaurant for it, but apparently Bonito is also the name of a fish, which makes sense b/c it looks like she's eating a fish filet with all the toppings as opposed to the shavings. i'm sure there's variations but i think she would've name dropped it if it was a diff country specific dish (i know korean triangle kimbap is similar to onigiri but idk how many ppl would use it interchangeably tho i imagine mc would be particular in saying so as pro a food critic)

@Ase16 there was a 1 mark to bonito on the first page, but page 18's footnotes lists 1 as shochu instead of #2 like it says on page 9

fixed

 

[skeletom_]

https://en.wikipedia.org/wiki/Katsuobushi this is what i got googling 'finely chopped bonito' Says it's skipjack tuna and i'm sure you can prolly find it in some asian markets versus going to a restaurant for it, but apparently Bonito is also the name of a fish, which makes sense b/c it looks like she's eating a fish filet with all the toppings as opposed to the shavings. i'm sure there's variations but i think she would've name dropped it if it was a diff country specific dish (i know korean triangle kimbap is similar to onigiri but idk how many ppl would use it interchangeably tho i imagine mc would be particular in saying so as pro a food critic)

@Ase16 there was a 1 mark to bonito on the first page, but page 18's footnotes lists 1 as shochu instead of #2 like it says on page 9

Katsuobushi is a super common and essential Japanese ingredient - it's the stuff you see scattered on top of okonomiyaki or takoyaki, and it's also used with kombu to make dashi. I have a bag of it that's getting a little old so it's turned into cat treats - I'll buy another next time I go to the Japanese supermarket near me.

I don't think it's what this dish is. I think it's some kinda sashimi salad.

 

[skeletom_]

Translator gave me the Japanese text on discord - it's katsuo tataki (鰹のタタキ). Probably better translated as seared bonito, and with the traditional garnishes and ponzu it very much is like a Japanese larb. You can find lots of recipes for various proteins if you search tataki.