Cookbook:Sashimi

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Recipes | Ingredients | Cuisine of Japan

Introduction to Sashimi[edit]

Sashimi is raw meat, sliced very thin. It is typically served with onigiri or sushi. Although the meat used is usually a kind of fish, beef can also be used.

Making Sashimi[edit]

Ingredients[edit]

  • Almost any type of fish
    • Salmon
    • Tuna

Procedure[edit]

Since the meat is raw, it is important that it be as fresh as possible. Slice as thinly as possible across the grain to keep it tender, like you would a steak.


Tips, Notes, and Variations[edit]

  • Some people avoid freshwater fish (i.e., freshwater eel (unagi), salmon) entirely, because they may contain parasites that do not live in saltwater. (These parasites are killed during cooking.)

Sources[edit]

Sushi (Sashimi)