Seared bonito - Seared bonito

Japanese: カツオのたたき - かつおのたたき

...Today, bonito sashimi is usually eaten with ginger soy sauce, but in the Edo period, mustard soy sauce was preferred. Today, bonito tataki refers to sashimi made by roasting the skin on over a fire and then cooling it in ice water, but from the Muromachi period to the early Edo period, the term referred to salted bonito. The Wakan Sansai Zue (early 18th century) states that tataki is made by pounding scraps of bonito meat and small bones together to make salted bonito, and sake kasu is made by pounding the intestines....

From [Shiokara]

…Squid is usually made by adding salt to shredded meat and innards, but ink may also be added, which is called kurozukuri. Katsuo can be made from meat and innards or just the innards, and the former was once called katsuo no tataki (bonito tataki) and the latter shuto (sake kasu). The word tataki comes from the fact that both the meat and innards are pounded with a knife to make the salted dish. …

From [Tataki]

...the name of a Japanese dish. The two most well-known dishes are bonito tataki and horse mackerel tataki. The former is made by roasting filleted bonito with the skin on over a fire and cooling it in cold water to make thick sashimi, and is a representative example of the Tosa specialty sawachi cuisine.

*Some of the terminology that refers to "Tataki Katsuo" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…現在カツオの刺身はショウガじょうゆで食べるのがふつうであるが，江戸時代にはカラシじょうゆが好まれた。カツオのたたきといえば，いまは皮つきのまま火であぶってから氷水で冷やして作る焼霜作りの刺身をいうが，室町期から江戸前期にかけてはカツオの塩辛を指す言葉だった。《和漢三才図会》(18世紀初頭)には，カツオの肉の切れ端と小骨をいっしょにたたいて塩辛にしたのがたたき，腸を塩辛にしたのが酒盗だとしている。…