Sashimi
Sashimi is made of sliced fresh raw fish or seafood.
In the Japanese cuisine, many various kinds of seafood and fresh fish are served raw.
This dish is occasionally mistaken for sushi by diners still unexplored to the realm of Japanese cuisine. Although it is commonly presented artistically, it’s still true that sashimi is raw fish, a truth which upsets the stomach of many a squeamish American. Various types of sashimi are made available, the most popular being tuna. Diners should pay designated attention to the scent when tasting this dish. The fish that are used to prepare sashimi must be extremely fresh and because of this, it should not reek of any fishy scent.
The most popular types of sashimi are:
- Tuna (Maguro)
- Fatty Tuna (Toro
- Prawn (Ebi)
- Mackerel (Saba)
- Squid (Ika)
- Octopus (Tako)
- Daikon
- Shiso