Bonito are a staple part of Kochi food culture. The most famous dish is called katsuo no tataki. Freshly sliced bonito is placed on skewers, the skin is seared over a fire, and then cooled with ice. The sliced fish is commonly eaten with sauce and garnishes such as garlic and onion, but even in Kochi this varies greatly by area. The majority of areas use ponzu sauce, but some use a mixture of boiled soy sauce and sugar. Recently it has become popular in central Kochi to salt the seared bonito and eat it with garlic and wasabi, or to use yuzu vinegar.