Sashimi

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

The range of the most popular fish in sashimi includes

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]

Related pages[change | change source]

Sushi

References[change | change source]

↑ ^1.0 ^1.1 Nussbaum, Louis-Frédéric. (2005). "Sashimi" in Japan Encyclopedia, p. 343.

Other websites[change | change source]

Wikibooks Cookbook has a recipe/article on:

Sashimi

Media related to Sashimi at Wikimedia Commons

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[nussbaum-1] 1.0 ^1.1 Nussbaum, Louis-Frédéric. (2005). "Sashimi" in Japan Encyclopedia, p. 343.

[1]

Sashimi

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