Tataki
Two methods of preparing fish or meat in Japanese cuisine are called tataki ( Japanese たたき: "pounded" or "hit into pieces"), [1] or tosa-mi . [1]
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
26439 characters 3 sections 4 paragraphs 10 images 89 internal links 0 external links |
tosa 0.311 tataki 0.280 pounded 0.257 hit 0.257 garnishes 0.257 kōchi 0.183 lore 0.183 resident 0.183 ryōma 0.183 sakamoto 0.183 method 0.158 rebel 0.156 たたき 0.156 seared 0.140 nagasaki 0.140 |
Two methods of preparing fish or meat in Japanese cuisine are called tataki ( Japanese たたき: "pounded" or "hit into pieces"), [1] or tosa-mi . [1] |
|
| 2017 |
24814 characters 3 sections 4 paragraphs 9 images 85 internal links 0 external links |
tosa 0.311 tataki 0.280 pounded 0.257 hit 0.257 garnishes 0.257 kōchi 0.183 lore 0.183 resident 0.183 ryōma 0.183 sakamoto 0.183 method 0.158 rebel 0.156 たたき 0.156 seared 0.140 nagasaki 0.140 |
Two methods of preparing fish or meat in Japanese cuisine are called tataki ( Japanese たたき: "pounded" or "hit into pieces"), [1] or tosa-mi . [1] |
|
| 2015 |
24547 characters 3 sections 4 paragraphs 9 images 85 internal links 0 external links |
tosa 0.311 tataki 0.279 pounded 0.257 hit 0.257 garnishes 0.257 kōchi 0.182 lore 0.182 resident 0.182 ryōma 0.182 sakamoto 0.182 method 0.158 rebel 0.155 たたき 0.155 seared 0.140 nagasaki 0.140 |
Tataki ( Japanese たたき: "pounded" or "hit into pieces"), [1] also called tosa-mi , [1] refers to two methods of preparing fish or meat in Japanese cuisine . |
|
| 2014 |
24546 characters 3 sections 4 paragraphs 9 images 85 internal links 0 external links |
tosa 0.311 tataki 0.279 pounded 0.257 hit 0.257 garnishes 0.257 kōchi 0.182 lore 0.182 resident 0.182 ryōma 0.182 sakamoto 0.182 method 0.158 rebel 0.155 たたき 0.155 seared 0.140 nagasaki 0.140 |
Tataki ( Japanese たたき: "pounded" or "hit into pieces"), [1] also called tosa-mi , [1] refers to two methods of preparing fish or meat in Japanese cuisine . |
|
| 2013 |
8891 characters 1 sections 3 paragraphs 3 images 17 internal links 0 external links |
tosa 0.383 pounded 0.317 kōchi 0.225 lore 0.225 resident 0.225 ryōma 0.225 sakamoto 0.225 rebel 0.192 たたき 0.192 seared 0.172 nagasaki 0.172 tataki 0.172 foreigners 0.172 hit 0.158 flame 0.158 |
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] |
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| 2012 |
8886 characters 1 sections 3 paragraphs 3 images 17 internal links 0 external links |
tosa 0.383 pounded 0.317 kōchi 0.225 lore 0.225 resident 0.225 ryōma 0.225 sakamoto 0.225 rebel 0.192 たたき 0.192 seared 0.172 nagasaki 0.172 tataki 0.172 foreigners 0.172 hit 0.158 flame 0.158 |
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 pan, briefly marinated in vinegar , sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] |
|
| 2011 |
7546 characters 1 sections 3 paragraphs 2 images 15 internal links 0 external links |
tosa 0.383 pounded 0.316 kōchi 0.225 lore 0.225 resident 0.225 ryōma 0.225 sakamoto 0.225 rebel 0.191 たたき 0.191 seared 0.172 nagasaki 0.172 tataki 0.172 foreigners 0.172 hit 0.158 flame 0.158 |
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 pan, briefly marinated in vinegar , sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] |
|
| 2010 |
7546 characters 1 sections 3 paragraphs 2 images 15 internal links 0 external links |
tosa 0.383 pounded 0.316 kōchi 0.225 lore 0.225 resident 0.225 ryōma 0.225 sakamoto 0.225 rebel 0.191 たたき 0.191 seared 0.172 nagasaki 0.172 tataki 0.172 foreigners 0.172 hit 0.158 flame 0.158 |
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 pan, briefly marinated in vinegar , sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name). [1] |
|
| 2009 |
6561 characters 1 sections 3 paragraphs 1 images 15 internal links 0 external links |
tosa 0.390 pounded 0.322 kōchi 0.229 lore 0.229 resident 0.229 ryōma 0.229 sakamoto 0.229 rebel 0.195 seared 0.175 nagasaki 0.175 tataki 0.175 foreigners 0.175 hit 0.161 flame 0.161 european 0.150 |
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] |
|
| 2008 |
6485 characters 1 sections 3 paragraphs 1 images 13 internal links 0 external links |
tosa 0.390 pounded 0.322 kōchi 0.229 lore 0.229 resident 0.229 ryōma 0.229 sakamoto 0.229 rebel 0.195 seared 0.175 nagasaki 0.175 tataki 0.175 foreigners 0.175 hit 0.161 flame 0.161 european 0.150 |
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] |
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| 2007 |
1290 characters 0 sections 1 paragraphs 0 images 1 internal links 0 external links |
seared 0.431 tataki 0.431 practically 0.282 fish 0.265 sardines 0.198 flame 0.198 surface 0.174 inner 0.174 raw 0.171 sprinkled 0.165 manner 0.165 leaving 0.165 rolled 0.143 case 0.138 tuna 0.138 |
Tataki refers to a manner of preparing fish or meat in Japanese cuisine wherein the meat or fish is cut in small pieces and either seasoned or seared very briefly over a hot flame or in a pan without oil. If seared, then just the surface of the food is cooked, leaving the inner part practically raw. In either case, the meat or fish may be sprinkled or rolled into some kind of seasoning, thereby adding flavor. A common type of raw tataki is made of sardines or similar small fish. Popular base for searing is tuna (of various kinds) and beef. |