It is eaten by seasoning raw katsuo fillet with extra coarse salt and roasting it over the straw fire, slicing it into sashimi while it's hot, and serving it with condiments and sauce, or by patting the sashimi with the flat part of a knife on a cutting board to blend the added condiments and sauce.
生かつおの柵にやや多めの粗塩をまぶし藁火で炙り、熱いまま刺身に切り分け薬味と盛り付けたり、刺身に切ったまな板上で薬味やタレをまぶし包丁のひらで叩いてタレをなじませ、そのまま食べる方法がある。