Something cold for tonight? How about some ’tataki'?

Hot and humid season is just around the corner in Japan, and don't you feel like having some cold dishes for tonight? How about a brief trip to your neighborhood izakaya, for some sashimi and cold sake? Mmm, sounds great! ... [At the counter seat at an izakaya.] Okay, let's check out what they have in their menu .... Sashimi moriawase, that means assorted sashimi, ... maguro, my favorite, and what's this one, 'aji-no-tataki'? ...

There are, actually, two types of 'tataki.' Before getting into the meat of the topic, let me explain some etymology of the term. 'tataki 叩き' is the noun form of the verb 'tataku 叩く,' which means 'to beat' or 'to hit.' And 'tataki' here means a cooking method to prepare fish, beef, or chicken, or food prepared in this way. So why the name 'tataki,' and why two types of them exist?

Aji no tataki (Horse Mackerel)

First 'tataki' is minced fish meat, and the most popular example is 'aji no tataki,' chopped raw horse mackerel. Raw fish, mostly blueback fishes like horse mackerel or flying fish, is chopped with seasonings such as ginger and green onion. They are chopped together to make the seasoning spread into every part of the flesh. Here, the meat is 'beaten' with the cutting edge of the cooking knife.

A dish called 'namerou' is a variation of this type of 'tataki.' It's a fishermen's delight in the Chiba Prefecture, a 'tataki' chopped well with miso and sake. If you find it in the menu, you should give it a try.

Katsuo no tataki (Bonito)

Gyu or Gyuniku no tataki (Beef)

Second 'tataki' looks somewhat similar to the roast beef in the western cuisine. Its most popular example is 'katsuo no tataki,' lightly roasted bonito. Fish, beef, or chicken is slightly roasted, with its inside still raw. In its preparation, the meat is 'beaten' with hands or knife, to blend condiments well into its meat.


Bonito 'tataki' is a specialty of the Kouchi Prefecture, but now can be found in restaurants nationwide. It is served with soy-sauce and citrus flavored sauce, and condiments such as green onions, ginger, and sometimes sliced fresh garlic. Beef and chicken 'tataki' is also popular.

So, now, let's just enjoy some tataki! It goes so well with cold sake!

(by Ko)

Reference: 森口稔　編著『英語で案内する 日本の伝統・大衆文化辞典』(三省堂, 2018）
MORIGUCHI, Minoru, ed., A Dictionary of Japan in English (Sanseido, 2018)
http://urx2.nu/K60P