What philosophy defines Tosa style cooking regarding the *katsuo* resource?

Maximizing flavor derived from the sea's main offering through preservation and utilization of the whole fish.

The underlying philosophy governing Tosa style cooking demonstrates a deep commitment to resourcefulness, centered entirely around *katsuo*. Because fishing is central to the economy of Kochi, Tosa cooks adhere to a principle where no part of the skipjack tuna is wasted. This involves extracting different flavor facets through various treatments, such as utilizing the bones and flakes for stock, preserving the fish as *katsuobushi*, or lightly searing the flesh as *tataki*. Therefore, the Tosa style is less defined by a single rigid recipe and more by this philosophical approach to maximizing and showcasing the rich flavor profile provided by the ocean's most abundant local protein.