is a type of
tataki
Two methods of preparing fish or meat in Japanese cuisine are called or . In Japanese, means "pounded" or "hit into pieces".
Cooked food
In the first method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be ...
, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a
tartare
Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often serv ...
.
This recipe has been passed down among
Bōsō Peninsula
The is a peninsula that encompasses the entirety of Chiba Prefecture on Honshu, the largest island of Japan. It is part of the Greater Tokyo Area. It forms the eastern edge of Tokyo Bay, separating it from the Pacific Ocean. The peninsula covers ...
fishermen.
References
Cooking techniques
Japanese cuisine
Uncooked fish dishes
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