Tataki
From Wikipedia, the free encyclopedia
Tataki (Japanese: "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 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 the 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]
[edit] 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 1558323074.
 |
This Japanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
