Food · Fermented foods
Katsuo (Skipjack Tuna)
かつお (Katsuo)
Also known as: Katsuo, Skipjack tuna, Bonito, Katsuwonus pelamis, 鰹, Hatsugatsuo (first spring catch), Modori-gatsuo (autumn return), Tataki (seared)
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| Category | Food |
|---|---|
| Japanese labeling name | かつお |
| Common Japanese notations | かつお, 鰹, カツオ, 初鰹, 戻り鰹, 鰹のたたき |
| Origin | Skipjack tuna (Katsuwonus pelamis); migratory pelagic fish; principal Japanese landings Kochi (volume leader, Tosa katsuo heritage), Shizuoka (Yaizu), Miyagi (Kesennuma); two seasonal runs — spring (haru-gatsuo / hatsugatsuo) and autumn (modori-gatsuo) |
| Typical functions | Katsuo-no-tataki (seared sashimi) — defining Kochi regional and national signature, Sashimi and sushi topping, Katsuobushi production (see katsuobushi-extract / katsuo-dashi-honkare entries), Premium gift retail (Kochi Tosa katsuo) |
| Regulatory status in Japan | Standard food labeling. Fish allergen recommended disclosure. Spring vs autumn season disclosure for premium positioning. |
Katsuo (かつお / 鰹) — skipjack tuna (Katsuwonus pelamis) — is one of Japan's most culturally and economically important fish with substantial OEM positions: as katsuo-no-tataki (seared sashimi — defining Kochi Tosa regional and national signature), as sashimi and sushi topping, as the raw material for katsuobushi (see katsuobushi-extract and katsuo-dashi-honkare for those products), and as premium gift retail (Kochi Tosa katsuo). Two seasonal runs: spring 'hatsugatsuo' (lean and fresh) and autumn 'modori-gatsuo' (fattier, returning south).
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh whole katsuo (volume retail)
- Pre-prepared katsuo-no-tataki retail
- Frozen katsuo for processing
What it is
Katsuwonus pelamis skipjack tuna, migratory pelagic fish.
Typical uses in Japanese products
Katsuo-no-tataki seared sashimi.
Sashimi and sushi.
Katsuobushi production (see related entries).
Kochi Tosa premium gift retail.
For OEM: pre-prepared tataki retail OEM, frozen katsuo for processing, katsuobushi raw material supply.
Regulatory classification in Japan
Standard food labeling. Spring vs autumn season disclosure for premium positioning. Fish allergen recommended.
Regulatory classification in other markets
| EU | Imported as skipjack tuna. Established global trade. |
|---|---|
| USA | Established US skipjack tuna industry (canned tuna). |
| China | Established global trade. |
| Korea | Established Korean skipjack market. |
Example products
Example finished products will be added after verification of season (spring/autumn) and origin.
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Sharing similar functions
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From the same origin
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References
- MEXT Standard Tables of Food Composition — かつお 春獲り 秋獲り
- Kochi Tosa katsuo regional reference
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.