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Encyclopedia > Sashimi
Assorted sashimi
Assorted sashimi

Sashimi (Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafoods, thinly sliced into pieces about 2.5 cm (1 inch) wide by 4 cm (1½ inches) long by 0.5 cm (¼ inch) thick, and served with only a dipping sauce (like soy sauce with wasabi paste and thinly sliced ginger root, or ponzu), and a simple garnish like shiso and shredded daikon radish. Image File history File links Sashimi(maguro,ika,) Photo by Suguri_F File links The following pages link to this file: Sashimi ... Image File history File links Sashimi(maguro,ika,) Photo by Suguri_F File links The following pages link to this file: Sashimi ... There are many views of what is fundamental to Japanese cuisine. ... Spaghetti with seafood (Spaghetti allo scoglio). ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Binomial name Wasabia japonica Matsum. ... Binomial name Zingiber officinale Roscoe Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Binomial name Perilla frutescens (L.) Britton Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white radish; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ...


The name sashimi literally means "pierced body". It may have come from the former practice of sticking the tail of the fish on the slices, to let it be known which fish one was eating.


The word sashimi has naturalized into the English language and today is sometimes used to refer to other preparations of uncooked fish besides the traditional Japanese dish discussed in this article. The English language is a West Germanic language that originates in England. ...

Contents

Serving

In restaurants, sashimi is often prepared at a bar, in close view of the patrons.

Sashimi is often the first course in a formal Japanese meal, but also often served as a main course with rice and Miso soup in separate bowls. Many people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavours affect the palate. Sashimi represents, in a way, the Japanese cultural appreciation of subtlety. The finer sensation can vary from salmon (firm but melt-in-your-mouth) to squid (slippery but firm), as well as everything in between. Image File history File linksMetadata Download high-resolution version (2592x1944, 823 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sashimi Metadata This file contains additional information, probably added from the digital camera or scanner used... Image File history File linksMetadata Download high-resolution version (2592x1944, 823 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Sashimi Metadata This file contains additional information, probably added from the digital camera or scanner used... Species Oryza glaberrima Oryza sativa Rice is two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild species... Miso soup with miso, wakame, shiitake mushrooms and tofu cubes Miso soup (味噌汁, misoshiru in Japanese) is a traditional Japanese soup consisting of a stock called dashi into which is dissolved softened miso. ... The palate is the roof of the mouth in humans and vertebrate animals. ...


The sliced seafood that comprises the main ingredient is typically draped over a garnish. The most typical garnish is Asian white radish (daikon) that has been shredded into long thin noodle-like strands, optionally accompanied by one green perilla leaf per slice. Look up Noodle in Wiktionary, the free dictionary. ...


Sauces served with sashimi are very simple: typically soy sauce, wasabi, and sometimes lemon juice. Japanese people often mix wasabi paste directly into soy sauce when preparing dipping sauces for sashimi, which is generally not done when eating sushi. However, some purists denounce the practice of mixing wasabi into soy sauce, saying that this dilutes the sharp hot flavour of wasabi. A reputed motivation for serving wasabi with sashimi (besides its flavor contribution) is to kill harmful bacteria and parasites that could be present in raw seafood.


Varieties of sashimi

See also: List of sushi and sashimi ingredients There are many sushi and sashimi ingredients, some traditional and some contemporary. ...


Some of the most popular main ingredients for sashimi are:

  • 鮭 Sake: Salmon
  • いか Ika: Squid
  • えび Ebi: Cooked Shrimp
  • まぐろ Maguro: Tuna
  • さば Saba: Mackerel
  • たこ Tako: Octopus
  • とろ Toro: Fatty Tuna
  • はまち Hamachi: Yellowtail
  • ふぐ Fugu: Takifugu

Some sashimi ingredients, like octopus, are sometimes served cooked due to its rather chewy nature when raw. Most seafood, like tuna, salmon, and squid, are served raw. Species (See list at end of article) For other uses, see Fugu (disambiguation). ... Families 11 in two suborders, see text. ... Species See text Tuna, sometimes called tunafish, are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... This article or section does not cite its references or sources. ... SQUIDs, or Superconducting Quantum Interference Devices, are used to measure extremely small magnetic fields; they are currently the most sensitive such devices (magnetometers) known, with noise levels as low as 3 fT·Hz−½. While a typical fridge magnet is ~0. ...


Tataki, (たたき or 叩き lit. "pounded"), is a type of sashimi. The name comes from the fact that sliced onion is placed on top of the uncut piece of fish and tapped with the side of the cutting blade to transfer the flavor. Also it is quickly and lightly seared outside, leaving it still raw inside. Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. ...


Less common, but not unusual, sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats, such as beef or horse. Yuba (tāngyè in Chinese) (湯葉) or tofu skin is a Japanese and Chinese food product made from soybeans. ...


Other sashimi-style dishes

Sashimi is similar to sushi, another Japanese food, often featuring raw fish, that is commonly served at the same establishments. Non-Japanese often confuse these two dishes, which are however considered distinct and separate by Japanese. Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ...


Differences between sushi and sashimi include:

  • sushi contains additional ingredients beyond fish and garnishes (at a minimum, rice and vinegar)
  • sushi often has other featured ingredients instead of raw meat
  • sushi is made at home less commonly than sashimi

Another sashimi-like dish is namasu, which consists of, among other ingredients, raw marinated fish, and was originally introduced from ancient China to ancient Japan. Species Oryza glaberrima Oryza sativa Rice is two species (Oryza sativa and Oryza glaberrima) of grass, native to tropical and subtropical southern & southeastern Asia and to Africa, which together provide more than one fifth of the calories consumed by humans[1]. (The term wild rice can refer to wild species... Vinegar is often infused with spices or herbs—as here, with oregano. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...


Outside of Japanese cuisine

Raw fish dishes are not unique to Japan. For instance, a similar dish exists in Korean cuisine called hoe. The Finnish joulupöytä (Christmas platter) often contains sashimi-like slices of salmon, whitefish, or pikeperch. English speakers sometimes refer to all such non-Japanese dishes as sashimi. Korean cuisine is the traditional food of Korea. ... Hoe (IPA: or ) is a Korean dish made from thinly sliced raw fish, served together with many side dishes of other raw seafood. ... Joulupöytä is the name of the traditional food board served at Christmas in Finland. ... Christmas or Christmas Day is an annual holiday that celebrates the birth of Jesus. ... This article or section does not cite its references or sources. ... Whitefish (or white fish) has several meanings: It is a fisheries term referring to the flesh of many types of fish; see Whitefish (fisheries term) It refers precisely to the whitefishes of the salmonid genus Coregonus It can refer specifically to the common whitefish (Coregonus lavaretus) It was formerly used... Pikeperch is a name shared by various members of the Percidae (perch) family that resembles pikes (i. ...

Peruvian ceviche Ceviche, cebiche, or seviche is a dish of Peruvian origin - a kind of seafood salad. ... Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ... Carpaccio refers to a dish made of thinly sliced raw beef or tuna, usually served as an appetizer. ... Binomial name Xiphias gladius Linnaeus, 1758 Swordfish (Xiphias gladius) are large, highly migratory, predatory fish characterized by a long, flat bill in contrast to the smooth, round bill of the marlins. ... Species See text Tuna, sometimes called tunafish, are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... Look up Gravlax on Wiktionary, the free dictionary Gravlax (Swedish language), also known as Gravad laks (Danish language) and Gravlaks (Norwegian language), is a Scandinavian appetizer consisting of thin slices of salmon cured in salt, sugar and dill. ... Scandinavia is a region in Northern Europe. ... This article or section does not cite its references or sources. ... Hoe (IPA: or ) is a Korean dish made from thinly sliced raw fish, served together with many side dishes of other raw seafood. ... Joulupöytä is the name of the traditional food board served at Christmas in Finland. ... Tako Poke Poke is a fish salad served as an appetizer in Hawaiian cuisine. ... This article or section does not cite its references or sources. ... Tartare is a preparation of finely chopped raw meat optionally with seasonings and sauces. ... European redirects here. ...

See also

Front row, left to right: uramaki roll, inarizushi, and nigiri (two kinds). ... Foods made from surimi: artificial shrimp and crab legs Surimi (Chinese: ; pinyin: yú jiāng; literally fish puree/slurry, Japanese: 擂り身, lit. ... In Japanese cuisine, ikizukuri (, lit. ... Sushi comes in many varieties. ...

External links

Wikibooks
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  Results from FactBites:
 
Sashimi - Wikipedia, the free encyclopedia (561 words)
The name sashimi may have come from the practice of sticking the tail of the fish on the slices, to let it be known which fish one was eating.
Sashimi is often the first course in a formal Japanese meal, but also often served as a main course with rice and Miso soup in separate bowls.
Sashimi is similar to sushi, another Japanese food, often featuring raw fish, that is commonly served at the same establishments.
montrealfood.com: Sushi & Sashimi (Page 4) (432 words)
Sashimi is prized not as a meal, but rather as a delectable hors d'oeuvre akin to a fine pâté or filet mignon appetizer.
Sashimi is eaten with chopsticks, being dipped into a low dish containing a specially prepared sashimi soy sauce mixture into which one should mix the light green cone of wasabi horseradish found in one's sashimi bowl.
The sashimi is then placed amongst a seaweed garnish and carefully arranged against the carcass, which still trembling, is set bowed as if it magically jumped out of the water and onto your plate.
  More results at FactBites »

 
 

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