According to Chef Ito of Tsukasa, what heat source is preferred for searing *Katsuo no Tataki*?
Answer
Charcoal fire reaching intense temperatures
The preparation of *Katsuo no Tataki* often involves a debate over the best searing method. While traditional preparation involved burning straw to achieve a fast, hot burn, modern practitioners like Chef Ito at Tsukasa often favor charcoal fire. This preference is due to charcoal's ability to generate extremely intense heat, capable of reaching temperatures up to $1000^ Celsius$. This intense heat allows for the instantaneous crisping of the fish skin while simultaneously ensuring the interior flesh remains perfectly raw and tender, which is critical for high-quality preparation. Purists argue that excessive smoke from straw can mask the superior natural flavor of very fresh bonito.
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