Tataki

Tataki (Japanese: "pounded" or "hit into pieces"),cite book|title=The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi|author=Dave Lowry|publisher=Harvard Common Press|year=2005|page=123|isbn=1558323074] also called "tosa-mi", 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).

The method originated in the 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.

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