Dish

Sashimi

Sashimi is typically made using fresh, high-quality fish such as tuna, salmon, or yellowtail. The fish is sliced into thin pieces and served raw with soy sauce and wasabi. Sashimi is a low-calorie, high-protein dish that is a healthy addition to any diet when prepared with fresh, high-quality ingredients.

Asian cuisine› East Asian cuisine› Japanese cuisine

Seafood› Fish Dish

Origins and history

Sashimi has been a popular dish in Japan for centuries. It is believed to have originated in the Edo period, when fishermen would slice their catch and sell it on the streets of Tokyo. Today, sashimi is enjoyed all over the world and is a staple in Japanese cuisine.

Dietary considerations

Sashimi is naturally gluten-free and can be made dairy-free by omitting the wasabi. It is important to choose fresh, high-quality fish when making sashimi to avoid the risk of foodborne illness.

Variations

Variations of sashimi include using different types of fish and serving it with different sauces or toppings. Some recipes also call for marinating the fish in soy sauce or other seasonings before slicing it.

Presentation and garnishing

Sashimi is typically presented on a platter with pickled ginger and wasabi for garnish. It is also common to serve it on a bed of shredded daikon radish or other vegetables.

Tips & Tricks

To ensure that the sashimi is safe to eat, it is important to choose fresh, high-quality fish and to store it properly before slicing it. It is also important to use a sharp knife to ensure clean, even slices.

Side-dishes

Sashimi is typically served with a side of pickled ginger and a small bowl of soy sauce and wasabi. It is also delicious served with a side of steamed rice or a salad.