The word Sashimi means a pierced body, where “sashi” refers to a pierced, stuck and “mi” refers to a body, meat. This word dates from the Muromach period, and was probably coined when the word “kiru” means cut, the culinary step, was well thought-out too ominous to be used by anybody other than Samurai.
Sashimi is thinly sliced, raw food. It is one of the most well-known serving dishes in the Japanese cuisine. Seafood is mainly eaten as sashimi, as an alternative you can have other best seafood like scallop, lobster, squid and octopus. Sashimi saucers are accessible at countless varieties of restaurants and at most Izakaya. They are also universally used in teishoku set meals and are a standard element of traditional kaiseki course meals.
This delightfully simple yet stylish Japanese slenderness has merely very fresh, raw fish. At the same time as sashimi is eaten raw, the fish ought to be the best worth, and it ought to be as fresh as possible – some Japanese restaurants maintain the fish alive in tanks up to the minute they arrange it. Professionally skilled chefs train for years to perfect the art of slicing the fish, according to variety, to maximize satisfaction. It is achievable to make sashimi at home, on condition that the fish is purely fresh, and it’s handled properly.
How to eat a sashimi
Depending on the type of sashimi, a little bit of wasabi or ground ginger may be added to the sashimi piece. This is mainly in a classy manner done by applying the wasabi or ginger unswervingly on top of the pieces of sashimi as contrast to mixing it into the soy sauce. Some people also enjoy eating the daikon and shiso garnishes; both vegetables have a fresh, minty taste.
How to serve the Sashimi
Now it’s time to make a presentation for the sashimi. Take a hand full of daikon and twist it into a ball. Place this onto your serving plate. Select a nice looking Chiso leaf, and place this on the daikon. The slices of raw food are often presented arranged atop of a bed of shredded daikon and garnished with shiso leaves. At some restaurants, the rest of the fish is sometimes presented alongside the sashimi as decoration. Finally arrange the sashimi slices neatly on top. Itadakemasu. That’s Japanese for enjoy your meal.