namerō on:
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is a type of 
This recipe has been passed down among
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.
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 {{Japan-cuisine-stub