Tataki is a Japanese cooking technique that involves briefly searing meat or fish over high heat, then cooling it quickly. This method preserves the freshness and texture of the protein while adding a slight char. Common ingredients used in tataki include beef, tuna, and mackerel. After searing, the protein is typically sliced thinly and served with a dipping sauce, often made from soy sauce, vinegar, and ginger. Tataki is often garnished with scallions or sesame seeds and is enjoyed as an appetizer or part of a larger meal, highlighting the balance of flavors in Japanese cuisine.