Namerō

Namerō is a Japanese dish of fish or meat minced very finely and mixed with seasonings, a manner of preparing known as tataki and not unlike a tartare. The name comes from the verb nameru, to lick. The recipe has been passed down among the fishermen of the Bōsō Peninsula. A grilled version called sangayaki, or simply sanga, is cooked on an iron griddle, stuffed into scallop or abalone shells or wrapped in leaves. Other regional forms include mizunamasu, a cold dish made by putting namerō in ice water, magocha, in which it is placed on rice and covered with green tea, and a sanbaizu version from around Isumi District in Chiba Prefecture that is chilled to keep it in summer.