Tataki

Food preparation methods in Japanese cuisine

This article is about the food preparation method. For the tiled floor just inside the door of a Japanese house, see genkan.

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Skipjack tuna tataki (カツオのたたき, katsuo no tataki)

Two methods of preparing fish or meat in Japanese cuisine are called tataki or tosa-mi. In Japanese, tataki (たたき) means "pounded" or "hit into pieces".[1]

## Cooked food

[edit]

Veal tataki

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 thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name).[1] Food so prepared can also be served like sashimi with soy sauce and garnishes.

The method originated in Tosa Province, now part of Kōchi Prefecture, where it was applied to bonito (katsuo-no-tataki [ja]).[2] 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]

## Uncooked food

[edit]

Raw tuna tataki served as donburi

In the second tataki method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption.[3]

## References

[edit]

1. ^ a b c Dave Lowry (2005). The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi. Harvard Common Press. p. 123. ISBN 1-55832-307-4.
2. ^ Lafferty, Jefferey (2020-10-16). "Japan's delicious fire-seared delicacy". BBC.
3. ^ "BBC Good Food ME – 2019 February by BBC Good Food Middle East – Issuu". issuu.com. 30 January 2019. Retrieved 2022-09-23.

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Cooking techniques

List of cooking techniques

Dry|

| Conduction|

* Dry roasting
* Hot salt frying
* Searing

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Convection|

* Baking
* Roasting (modern)
* Smoking
* Barbecue

Radiation|

* Charbroiler
* Grilling (charbroiling)
* Roasting (traditional)
* Rotisserie
* Toasting

Wet|

| High heat|

* Blanching
* Boiling
* Decoction
* Parboiling
* Shocking
* Reduction

|

Low heat|

* Coddling
* Creaming
* Infusion
* Poaching
* Simmering
* Low-temperature cooking
* Smothering
* Steeping
* Stewing

Indirect heat|

* Bain-marie (Double boiling)
* Sous vide
* Double steaming
* Steaming

Fat-based|

| High heat|

* Basting
* Blackening
* Browning
* Frying
* Deep frying
* Pan frying
* Shallow frying
* Stir frying
* Sautéing

|

Low heat|

* Gentle frying
* Sweating

Mixed medium|

* Carryover cooking
* Barbecuing
* Braising
* Caramelization
* Deglazing
* Discada
* Flambé
* Fricassee
* Indirect grilling/Plank cooking
* Stir frying (chao)

Device-based|

* Air frying
* Microwaving
* Pressure cooking
* Pressure frying
* Slow cooker
* Thermal cooking

Non-heat|

* Aging
* Brining
* Burying in ground
* Curing
* Drying
* Fermenting
* Juicing
* Pickling
* Purée
* Salting
* Souring

See also|

* List of cooking appliances
* List of cooking vessels
* Outdoor cooking
* Food preparation
* Food preservation
* Food safety

Category

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