Bonito (katsuo) was the “in” fish during the Edo period and fisherman competed vigorously during the spring katsuo season. The light flavor of spring katsuo was so loved by the people of Tokyo that poems such as, “even if you have to pawn your wife, eat spring katsuo,” were popular near the rivers. Autumn katsuo is similar to fatty chu-toro and can be eaten as sashimi, but it was called lower grade bonito (kudari katsuo) in Tokyo, where they favored the spring fish.