It is a dish made by first cutting katsuo into fushi (ship-shaped form), and after roasting the surface only, it is cooled down and cut into pieces followed by the addition of condiments and sauce (made with soy sauce, sake, and other seasonings).
鰹を節に切り、表面のみをあぶったのち冷やして切り、薬味とタレをかけて食べるもの。