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tataki
Tataki (Japanese たたき: "pounded" or "hit into pieces"), also called ''tosa-mi'',〔 refers to two methods of preparing fish or meat in Japanese cuisine.
==Cooked food==
In the first "tataki" method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thinly and seasoned with ginger (which is ground or pounded into a paste, hence the name).〔 Food so prepared can also be served with soy sauce and garnishes like a sashimi.
The method originated in 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.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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