鰹のタタキ Seared Bonito

choi

Jamie Lafferty, Japan's Delicious Fire-Seared Delicacy; In one of the country’s least-visited prefectures, chefs dramatically sear bonito over towering flames. BBC Travel, Oct 16, 2020.
http://www.bbc.com/travel/story/ ... -best-food-in-japan

nOTE:
(A) "On the south side of the island of Shikoku, framed by two enormous peninsulas, Kochi is one of Japan's least-visited prefectures * * * It's a popular destination for Japanese Shingon Buddhists looking to worship at the auspicious 88 Temples of Shikoku 四国八十八箇所 [箇 is a variant of 個 -- the latter is more common in Japan], the country's most famous pilgrimage trail."
(i) Kōchi Prefecture  高知県
https://en.wikipedia.org/wiki/Kōchi_Prefecture
(capital and largest city 高知市)
(A) Prefecture name is after the city name, which in turn came about after the construction of Kōchi Castle  高知城
https://en.wikipedia.org/wiki/Kōchi_Castle
("Construction was begun in 1601 and was completed in 1611. Much of the original fortress burned down in 1727; it was reconstructed between 1729 and 1753 in the original style. The castle underwent major restoration from 1948 to 1959. Though no battles were fought at the castle, it is noteworthy because the castle is the original structure, and not a post-war replica. * * * The area around the hill [Ōtakasa Hill 大高坂山, where the castle was built] at this time [before and during construction] was extremely swampy, due to the influx of alluvial sediments from the Kagami River [鏡川, where kagami is Japanese pronunciation for mirror 鏡")
(B) 高知県の由来, 地名由来辞典
http://chimei-allguide.com/39/000.html
says the first name was  大高坂山城, then quickly changed to 河中山城, via 高智山城, 高智城 to 高知城 ("「河中山」から「高智山」「高智」「高知」へと変化"), where 河中, 高智 and 高知 has the same pronunciation of kōchi (ō references  a long vowel, relative to o).
(ii) Shingon Buddhism  真言宗
https://en.wikipedia.org/wiki/Shingon_Buddhism

(b) "Inside the Hirome Market in Kochi City * * * no matter the season, the most sought-after dish in town is katsuo-no-tataki [鰹のタタキ] (seared bonito).  Often called 'skipjack tuna,' these smaller cousins of tuna are normally found deep at sea, but they swim unusually close to shore just off the Kochi coastline, following large schools of sardines carried by the Kuroshio current [黒潮]. This close proximity allows Kochi residents to eat the fish at its freshest"
(i) Hirome Market  ひろめ市場, where Hirome 弘人 -- hiro can be represented by several kanji, such as 広 (as in City of Hiroshima), 弘, 宏, 寛 -- is from 深尾 弘人, chief retainer of the lord of 土佐藩 that owned the area that is now the prefecture.  
(ii)
(A) katsu-o is Japanese pronunciation of skipjack tuna.
(B) bonito
https://www.etymonline.com/word/bonito
("type of large, tropical sea-fish [usually skipjack tuna], 1590s, from Spanish [adjective masculine, never noun] bonito, probably literally 'the good one,' diminutive [by adding -ito] of bueno 'good,' from Latin [adjective masculine meaning good, or noun masculine meaning a good one] bonus 'good' (see bonus)"
(iii) skipjack
https://www.etymonline.com/word/skipjack
"grows up to 1 m (3 ft) in length."  Wikipedia.
(c) "The tataki [(n): '叩き(P[rincipal]); 敲き'] cooking technique is now used around the world, but it originated here in Kochi. Literally meaning 'to hit,' it's a brief searing method lasting around 90 seconds, in which fish or meat is cooked over towering straw-fuelled flames. The flames partly cook the outside of the fish, searing its dark flesh black and leaving its exterior with an intense, smoky barbecue flavour while its inside retains a raw and succulent sashimi quality [and appears red in color]. Chefs roughly cut it with huge knives into thick slices and serve it alongside" garnish.

(d) "In 2011, I embarked on a 100-day trip which took me to all of Japan’s 47 prefectures. I ate incredible dishes all over the country, from Kyoto's extraordinarily ornate, multi-course kaiseki [会席 (料理)] dining to toriwasa (raw chicken) in Nagano [長野県 or its capital 長野市] to shirako [白子, which is quite big] (cod sperm sacs) in Aomori to the fabled beef in Kobe. Yet, above them all stood the tataki in Kochi. * * * [Especially a stall in Hirome Market called "Myo [明] Zhima (literally: 'The Bright God')"
(i) Last thing first: Japanese romanization does NOT have z or zh. So it is an apparent error to write "zhima." The correct name of the stall, which I quickly google, is Myo Jin-maru 明神丸, where myo and jin are Chinese pronunciations of the respective kanji.
(ii) The toriwasa 鳥山葵 / 鶏山葵 is raw chicken (chicken sashimi 刺身 in Japanese pronunciation), plus wasabi 山葵 and soy sauce.