Tataki

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Bonito (skipjack tuna) tataki.

Tataki (Japanese たたき: "pounded" or "hit into pieces"),[1] also called tosa-mi,[1] is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is seared very briefly over a hot flame or in a pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).[1]

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]

References[edit]

  1. ^ 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.