Cookbook:Sashimi

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Cookbook | Recipes | Ingredients | Cuisine of Japan

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.

Making Sashimi[edit | edit source]

Ingredients[edit | edit source]

  • Almost any type of fish
    • Salmon
    • Tuna

Procedure[edit | edit source]

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 | edit source]

  • 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 by heat.). Eel's blood contains poison, so if you eat it raw, you need to get rid of the poison. By the way, if you cook it, the poison will be decomposed by heat, so there is no problem.

Sources[edit | edit source]

Sushi (Sashimi)