How to pronounce Katsuo no tataki

Katsuo no tataki is written 鰹のたたき where it comes from. In the International Phonetic Alphabet it is /katsɯo no tataki/. In plain English letters that is KAHT-soo-oh noh tah-TAH-kee, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Katsuo no tataki?

Katsuo no tataki is a main dish of Japan. Where it comes from: Kochi. People usually eat it at lunch or dinner. Its main ingredients are fish. It tastes fresh, smoky and sour.

Where Katsuo no tataki comes from

Katsuo no tataki is one of 65 signature dishes of Japan on this map.

• Sushi 寿司 · Main dish · Edo (Tokyo)

  Sushi began as a way to keep fish, not as a fresh delicacy.

• Ramen ラーメン · Noodles & pasta · Tokyo and Yokohama

  Ramen arrived with Chinese cooks.

• Okonomiyaki お好み焼き · Street food · Osaka and Hiroshima

  The name means "grilled as you like it", and that is the whole idea: a batter of wheat flour and shredded cabbage cooked on a hot iron plate with whatever the cook has, then brushed with a thick sweet-savoury sauce, mayonnaise, seaweed flakes and bonito.

• Tempura 天ぷら · Main dish · Edo (Tokyo)

  Deep-frying in batter came to Japan with Portuguese traders and missionaries who reached Nagasaki in the 16th century.

• Jingisukan ジンギスカン · Main dish · Hokkaido

  Jingisukan, named after Genghis Khan, is grilled mutton or lamb cooked on a dome-shaped iron pan.

• Ishikari nabe 石狩鍋 · Soup & stew · Ishikari, Hokkaido

  Ishikari-nabe is a Hokkaido hot pot of fresh salmon simmered in a miso broth.

Food of Japan

Dishes like Katsuo no tataki in other countries

Same type of dish and similar main ingredients as Katsuo no tataki:

• Hinava · Main dish · Sabah, Malaysia

  Hinava is a traditional raw fish salad of the Kadazan-Dusun people of Sabah, and perhaps the best-known dish of their kitchen.

• Masor tenga মাছৰ টেঙা · Main dish · Assam, India

  Masor tenga, "sour fish curry", is a traditional fish dish of the Assamese people, made by cooking fish with sour fruits and vegetables.

• Kokoda · Main dish · Suva and the coast, Fiji

  Kokoda is raw white fish, such as mahi-mahi or walu, cut into cubes and marinated in lime or lemon juice until it turns opaque, then mixed with coconut cream, chilli, onion, tomato and sometimes cucumber.

• Escavèche · Main dish · Hainaut, Belgium

  Escavèche is fish preserved in a vinegar sauce, a Belgian version of what is called escabeche elsewhere.