Cookbook:Sashimi
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Cookbook | Recipes | Cuisine of Japan
Contents |
[edit] Introduction to Sashimi
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.
[edit] Making Sashimi
[edit] Ingredients
- Almost any type of fish
- Salmon
- Tuna
[edit] Procedure
Since the meat is raw, it is important that it be as fresh as possible.
[edit] Tips, Notes, and Variations
- 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.)
