Search results
Results from the WOW.Com Content Network
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 tail meat is regarded as marbled, and is eaten as sashimi or tataki. Masanori Hata (aka Mutsugorō), a zoologist author and animal shelter operator, has extolled the delicacy of the tail meat. [25] It can only be derived from larger baleen whales, and the fin whale's meat has been considered superior.
Simple English; Slovenščina; ... Tataki (たたき or 叩き, 'pounded') is a type of sashimi that is quickly and lightly seared on the outside, leaving it raw inside.
Taasisi ya Taaluma za Kiswahili (Institute of Kiswahili Studies), known by its acronym TATAKI, is a research body dedicated to the research of the Kiswahili language and literature at the University of Dar es Salaam in Tanzania.
In Europe, fish carpaccio and tartare, Chinese yu sheng, Korean hoe-deopbap, Latin American ceviche, and Japanese namerō, sashimi and tataki. In Inuit cuisine, fish was best eaten raw. Southeast Asian equivalent like, hinava and umai in Malaysia and Filipino kinilaw and kilawin where it is known as kelaguen in Guam.
Unadon. Unadon (鰻 丼, an abbreviation for unagi + donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.
It was created in 1975 by the amusements manufacturer TOGO in Japan, where it was originally known as Mogura Taiji (モグラ退治, "Mole Buster") or Mogura Tataki (モグラたたき, "Mole Smash"). A typical Whac-A-Mole machine consists of a waist-level cabinet with a play area and display screen, and a large, soft mallet.
The escolar is dark brown, growing darker with age until it is quite black. It is a fast-swimming fish with a prominent lateral keel and four to six finlets after the anal and second dorsal fins. [3]