Cookbook:Sashimi

Sashimi
Sashimi - Tokyo - Japan.jpg
Category Fish recipes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine of Japan

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.

IngredientsEdit

ProcedureEdit

  1. Slice fish as thinly as possible across the grain to keep it tender, like you would a steak.

Notes, tips, and variationsEdit

  • Since the meat is raw, it is important that it be as fresh as possible.
  • Some people avoid freshwater fish (e.g. freshwater eel, salmon) entirely for sashimi, because they may contain parasites that do not live in saltwater.
  • Eel's blood contains a toxin, and eel needs to be cooked to break down the toxin.

SourcesEdit

Sushi (Sashimi)