Product Code Database
Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese, tataki means "pounded" or "hit into pieces".
The method originated in Tosa Province, now part of Kōchi Prefecture, where it was applied to bonito (). 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.
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 leaves. Soy sauce may be poured over the chopped mixture before consumption.
|
|
