Tosa is the old name for what is known today as Kochi prefecture, on the island of Shikoku, Japan. The area is famous for katsuobushi (skipjack tuna flakes), which is why we use its name for this recipe. There is even a special kind of soy sauce produced in Kochi called tosashoyu, which includes dashi and is often used for sashimi.Needless to say, tosazu goes great with fish, but is also a lovely addition to a variety of vegetable and other dishes.
- ½ cup sanbaizu
- 1 tbsp mirin
- 3 g katsuobushi ½ cup
- Put the sanbaizu and mirin in a pot and bring to the boil.
- Add the katsuobushi flakes and turn off the heat.
- Let it sit a little, then strain. Aaaand that’s it!