Takahiro Tanaka, 61, who runs a century-old fishmonger, cooks seared katsuo (skipjack tuna), in Nakatosa Town, Kochi Prefecture, Japan, May 14, 2022. Tanaka calls himself a “sommelier” of katsuo. "We can distinguish different tastes of katsuo, just like ordinary French farmers may savour subtleties of wine ... this place might be one of Japan's last communities where katsuo is part of the daily culture," he said. REUTERS/Kim Kyung-Hoon
