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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Type of tataki
Origin: Japanese (Edo period (1603-1867)) — East Asia
See full technique reference →Namerō is a type of tataki, a manner of preparing fish or meat finely minced and mixed with some spices and seasonings, not unlike a tartare.
Yellowtail Namerō (Japan): Showcases fresh fish texture
Salmon Tataki (Peru (Nikkei cuisine)): Fusion application with ají peppers
Beef Namerō (Korea): Adaptation using sesame oil
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