SAVOR JAPAN -Japanese Restaurant Guide-

Bonito never stop swimming, which may partially explain their super meaty bodies. The best-tasting bonito are the hatsu-gatsuo (first bonito) harvested in April and May. But returning bonito, or modori-gatsuo, caught off the Sanriku coast in August and September are also delicious.
Bonito meat is flavorful and full of beneficial DHA for the brain, taurine for the liver, EPA, Vitamin B12, Vitamin D and potassium. Japanese lightly grill it as tataki or dry it for use as flakes in wide-ranging dishes that play an essential role in Japanese culinary tradition. They also eat bonito raw as sashimi in various styles  Ewith soy sauce and shoga (ginger), myoga (Japanese ginger buds), salt, ponzu (citrus-based sauce) or yuzukosho (citrus paste and pepper). While visiting Japan, we recommend trying lightly grilled bonito tataki at least once.