tataki

thumb| Two methods of preparing fish or meat in Japanese cuisine are called '''' or . In Japanese, means "pounded" or "hit into pieces".

==Cooked food== thumb|Veal tataki In the first 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). Food so prepared can also be served like sashimi with soy sauce and garnishes.