Sashimi
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Sashimi (刺身) or さしみ is a special 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.
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]
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References[change | change source]
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