What is sashimi?
SashimiSashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside daikon and/or shiso. This is my favorite style as you really get the flavor of the fish. Plus, it’s a great way to impress sushi newbies! Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern.
Sashimi is an important element in Japanese cuisine, where it is often served at the beginning of a meal as a palate cleanser and appetizer. It is often compared to sushi, another popular Japanese dish, although the two are actually different. Sashimi is raw fish sliced very thin and served with a variety of garnishes and sauces. Sushi is served with rice, and often appears wrapped in specially treated seaweed known as nori. Sashimi is always made with saltwater fish, because many freshwater fish species contain parasites which could cause intestinal distress if eaten. In addition, the fish used for sashimi is fresh and of the highest quality, to ensure optimum flavor and healthiness. Many restaurants keep their fish alive in saltwater tanks, ensuring that the fish can be prepared to order. When going out for sashimi, pick a reputable restaurant with an obvious supply of fresh, high quality fish. When preparing sashimi at home, make sure that your fishmonger knows that you intend to ea
