Katsuo-no-Tataki (lightly roasted bonito served with grated radish) Bonito is the typical fish of Tosa, where the Kuroshio current flows. Katsuobushi (dried bonito), produced mainly in Tosa and Tosa-Shimizu cities, is famous as tosabushi all over Japan. Shiokara (salted offal) of bonito is a well-loved relish called shutou (which means "sake theft" because it goes so well with sake that it is said to cause people to steal sake); Katsuo-no-tataki is the most famous Tosa food: salted and lightly roasted bonito. It is considered medium bonito steak when the scorched surface of the meat takes on a mouth-watering aroma. The wild marine taste will make you utter "Makkoto umaizeyo" ("Very delicious" in Tosa dialect) as a token of your appreciation. Dorome Ryori (Fried Courses) Dorome is the generic name of the young (fry) of urume iwashi (sardines) 2 to 3 cm long. It is a delicacy during early summer in Tosa. Sumisoae dressed with vinegar and miso, is best as a relish to be served with sake and is irresistible for sake drinkers.