See also sushi.
Sashimi is often presented with shredded daikon and pickled ginger.
Eat these condiments between bites to cleanse the palate. Your taste
buds will fully appreciate the next type of fish.
Generally the first course served in a Japanese meal, sashimi is a
delicacy consisting of sliced raw fish and seafood. While nigiri sushi
is served over beds of rice, sashimi pieces are simply accompanied by
condiments such as shredded daikon radish, wasabi
, pickled ginger
Quite delicate in flavor, sashimi offers the palate a more sensuous
textural adventure. Some fish, like salmon
, feel firm and melting on
the tongue, while others, like squid, have a creamier, more gelatinous
character. Most sashimi is served raw, but some chewier seafood is
cooked. It is not unusual for sashimi to also include vegetarian
ingredients such as yuba (bean curd skin).
Many different kinds of fish and seafood are used for sashimi. Some of the most popular are:
When preparing raw seafood dishes at home, buy from a reputable fishmonger
or visit a Japanese or Asian supermarket for fresher (and often
less expensive) ingredients. Be sure to buy sashimi grade
fish. Tuna is
often labeled as such, but when in doubt, ask.
Raw fish should have a fresh odor, firm texture and moist
appearance. To keep things simple, buy cuts of fish that have been skinned and cleaned.
Place fish in the refrigerator as soon as you return home and use it for sashimi the same day you buy it.
Because it's served raw, only the freshest and highest quality fish
should be used for sashimi. Some Japanese restaurants even keep their
fish alive in water up until the moment of preparation. Sashimi chefs
are specially trained in slicing fish in special ways depending on the
variety. These techniques bring out the best texture and presentation
for eating enjoyment.
At home, start by rinsing your skinned, cleaned fish with cold water.
Pat dry with clean paper towels. Slice off and discard any especially
Next use a very sharp knife to slice the fish along the grain. Cut the
fish into bite-sized slices about 1/4 to 1/2 inch thick and 1 to 2
Arrange your fish slices on a plate—lay them in a flat pattern or try
rolling them into rosettes. Then garnish with wasabi and pickled ginger
and enjoy a true Japanese delicacy at home.
Try one of our favorite sashimi recipes:
Sashimi Delight - Aku/Ahi
Yu Sang (Chinese New Year Salad)
Blackened Sashimi with "Cool" Potato Salad