Tataki

Tataki (Japanese たたき: "pounded" or "hit into pieces"),^[1] also called tosa-mi,^[1] refers to two methods of preparing fish or meat in Japanese cuisine.

Cooked food

In the first "tataki" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).^[1] Food so prepared can also be served with soy sauce and garnishes like a sashimi.

The method originated in Tosa Province, now part of Kōchi Prefecture. Lore has it that it was developed by Sakamoto Ryōma, a 19th-century rebel samurai, who picked up the European technique of grilling meat from the foreigners resident in Nagasaki.^[1]

Uncooked food

In the second method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption.^{[citation needed]}

References

^ ^a ^b ^c ^d Dave Lowry (2005). The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi. Harvard Common Press. p. 123. ISBN 1-55832-307-4.

This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.

[guide-1] Dave Lowry (2005). The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi. Harvard Common Press. p. 123. ISBN 1-55832-307-4.

[1]