A Secret Family Recipe!! Kumamoto Black Sesame Seasoned Bonito!!

A Secret Family Recipe!! Kumamoto Black Sesame Seasoned Bonito!!

This is so chewy, creamy, and delicious that it'll sweep you off your feet! It's tastier than seared bonito; perhaps the ultimate bonito dish. And it's so easy to make! Works as an ochazuke dish, too.


Bonito (lean cut from backside)
1/2 slab
Black sesame seeds
3 tablespoons
Soy sauce
1 heaped tablespoon
1 tablespoon
as needed
Garnish (scallions, ginger, garlic, etc.)
to taste


1. Slice the bonito slab in 6 mm thick slices. They are sliced thinner than seared bonito so that they'll be well-coated with sesame seeds.
2. Lightly pan-roast the black sesame seeds. They'll be aromatic when crushed.
3. Grind the sesame seeds with sesame oil until moist.
4. Add the soy sauce and sugar and grind again. Make sure it is evenly mixed.
5. Add the bonito to the sesame seed paste. Adjust the amount of soy sauce and sugar to taste. If the paste doesn't coat well, or if it's too salty, add a little sake.
6. Wrap in plastic wrap and chill in the refrigerator for at least half an hour, sprinkle with your choice of topping, and serve.
7. To end your meal, have it as an ochazuke. Arrange the bonito on a bed of rice, sprinkle with your favorite garnishing, pour piping hot tea, dashi soup stock, or hot water.
8. Soooo delicious!

Story Behind this Recipe

My father, who was born and raised in Kumamoto prefecture, ate bonito this way, so he had my mother prepare this dish. However, upon inquiry, no one in his family ever had this dish, so its origin remains a mystery.
There's a high possibility that it's a figment of my father's delusion, so in that sense, its a secret family recipe.