We are lucky to live surrounding with such a fresh seafood!
After cleaning and filleted, I cooked with Hooba (magnolia leaf) infusing its aromatic smell into Bonito. And made a sweet ginger chips as garnish.
In Japan, Tataki bonito is usually served with ponzu and ginger (and sometimes with raw garlic), so we could say that this plate is made with traditional taste but garnished with westernised element, cauliflower puree.
