Two methods of preparing fish or meat in

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...

are called or . In

Japanese Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspor ...

, means "pounded" or "hit into pieces".

Cooked food

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 Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...

, sliced thin, and seasoned with

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ...

(which is ground or pounded into a paste, hence the name). Food so prepared can also be served like

sashimi is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', whe ...

with soy sauce and garnishes. The method originated in

Tosa Province was a province of Japan in the area of southern Shikoku. Nussbaum, Louis-Frédéric. (2005). "''Tosa''" in . Tosa bordered on Awa to the northeast, and Iyo to the northwest. Its abbreviated form name was . In terms of the Gokishichidō syst ...

, now part of

Kōchi Prefecture is a prefecture of Japan located on the island of Shikoku. Kōchi Prefecture has a population of 669,516 (1 April 2023) and has a geographic area of 7,103 km2 (2,742 sq mi). Kōchi Prefecture borders Ehime Prefecture to the northwest and Tok ...

, where it was applied to

bonito Bonitos are a tribe of medium-sized, ray-finned, predatory fish in the family Scombridae, which it shares with the mackerel, tuna, and Spanish mackerel tribes, and also the butterfly kingfish. Also called the tribe Sardini, it consists of ...

(). Lore has it that it was developed by

Sakamoto Ryōma was a Japanese ''samurai'', a '' shishi'' and influential figure of the ''Bakumatsu,'' and establishment of the Empire of Japan in the late Edo period. Sakamoto was a low-ranking ''samurai'' from the Tosa Domain on Shikoku and became an acti ...

, a 19th-century rebel

samurai The samurai () were members of the warrior class in Japan. They were originally provincial warriors who came from wealthy landowning families who could afford to train their men to be mounted archers. In the 8th century AD, the imperial court d ...

, who picked up the European technique of

grilling Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

meat from the foreigners resident in

Nagasaki , officially , is the capital and the largest Cities of Japan, city of Nagasaki Prefecture on the island of Kyushu in Japan. Founded by the Portuguese, the port of Portuguese_Nagasaki, Nagasaki became the sole Nanban trade, port used for tr ...

Uncooked food

In the second 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 leaves. Soy sauce may be poured over the chopped mixture before consumption.

References

Cooking techniques Japanese cuisine Uncooked meat dishes {{Japan-cuisine-stub