Japan – Sashimi

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by Zayna Khan

Sashimi is a Japanese cuisine dish. This dish has included few things to get combined and eaten in a delicious way. Raw meat like chicken or seafood is thinly cut into small pieces and with it, soya sauce is served. Sashimi is a very simple but popular dish, this is not the main course but loved by every Japanese people to enjoy it as wholemeal or the main course. Cooking is not even included in making this dish and served with the most famous MISO SOUP, or as a good bowl of rice.

A good plate of thinly sliced meat topped over with Daikon, Asian radish, or Shiso. There are much sauce can be served with sashimi like the famous and traditional one is, of course, soya sauce and the other very popular serving sauce with sashimi is PONZU.

SAUCES TO SERVED WITH THE SASHIMI ARE THE FOLLWING

PONZU

It is a sauce made up of many citrus fruits, included in Japanese cuisine and loved by people. This is a special sauce served with the Sashimi and even with the Japanese sushi etc. It has a watery consistency and usually of very light color but when soya sauce is added it gave Ponzu, a dark brown color, and also taste changes a little bit from the original one.

It included juices from many citrus fruits ( lemon, daidai etc ), vinegar, rice vinegar, bonito flakes, seaweed and mirin is added.

SOYA SAUCE

Soya sauce is a sauce , thin consistancy originated from the chinese cuisine. It is fermented form of the soay beans turned into the liquid sauce.

SASHIMI means pierced meat. Like Sashi means ”pierced” and mi means ”meat”. It is also assumed that sashimi is originated from the word SAMURAI. Samurai is the military soldiers of Japan.

Sliced seafood like a fish, shark, or even any meat is cut thinly and served with adding chopped garlic and ginger with some wasabi paste as per choice. Sauces can be served by the side of a plate of sashimi. The taste of sashimi we get only from the cut and thickness of the meat, its textures, and slices. A much different thickness of the meat is used in making sashimi. But it always prefers to get only thin slices. HIRAZUKURI cut, known as flat slice or thin slice is the preferable desired slice of the meat used in sashimi. This cut is almost about ”10mm” in thickness and some get even more thin slice of the sashimi like ”2 mm” and more.

SASHIMI KNIFE

This is the special knofe use to cut meat thinly as required.

Many people are getting confused by the word Sashimi and sushi. Sashimi is of Japanese origin and sushi is of Chinese. Also unlike sashimi, Sushi has tuna fish more preferable and vinegar rice is used in Shushi. Also have different presentations and servings.

SASHIMI HAS FOLLOWING MEAT INCLUDED IN THE DISH

  • Sea urchin
  • Tuna
  • Shrimp
  • Salmon
  • Scallop
  • Pork
  • Chiragaa etc

Some vegetables can be served with this raw fish slices like

  • Takenoko
  • Bamboo sprouts
  • Avacado
  • Youba
  • Tofu
  • Radish
  • Garlic etc

INGREDIENTS WOULD BE

POPULAR SASHIMI

  • Meat given below : 500 grams

Sake salmon :

Sea bream :

Amber jack yellow tail :

Bonito/ skipjack tuna :

Tako octopus :

Sea urchin :

  • Soya sauce : served with
  • wasabi : served with
  • sisho leaves : 2 tbsp
  • Ginger chopped : 4 tbsp
  • Garlic chopped : 4 tbsp

No Cooking included in this dish

Servings

  • Slice the thin pieces of the meat of about 2 cm thick and place in the plate.
  • Now topped up with the garlic, ginger and some sisho leaves
  • Served with side saoya sauce bowl on the plate.

Calories : 204 kcal

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