Sashimi

Sashimi (刺身, さしみ) is a type of Japanese food. It is very fresh fish which has been sliced into thin pieces.[1] Some sashimi is cooked, but most seafood is served fresh.

Sashimi
Traditional Sashimi

The most popular fish in sashimi include:

  • Salmon (鮭, Sake)
  • Squid (いか, Ika)
  • Shrimp (えび, Ebi)
  • Tuna (まぐろ, Maguro)
  • Mackerel (さば, Saba)
  • Horse Mackerel (あじ, Aji)
  • Octopus (たこ, Tako)
  • Fatty Tuna (おとろ, Otoro)
  • Yellowtail (はまち, Hamachi)
  • Puffer Fish Takifugu (ふぐ, Fugu)
  • Scallop (ほたて貝, Hotate-gai)
  • Sea Urchin (ウニ, Uni)
  • Whale meat (鯨肉, Gei-niku)

The art of making sashimi is in the choice of fish and the way it is cut into pieces.[1]

References
  1. Nussbaum, Louis-Frédéric. (2005). "Sashimi" in Japan Encyclopedia, p. 343.

Other websites
Wikibooks Cookbook has a recipe/article on:

Media related to Sashimi at Wikimedia Commons



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