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Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi. Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment. Some of the most popular kinds of sashimi are: Maguro: Tuna Toro: Fatty Tuna Ebi: Prawn Saba: Mackerel Ika: Squid Tako: Octopus

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English Links

Sashimi (Raw Seafood) (Mark S. Hutchenreuther) General information.

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Sashimi (The Essential Kitchen Series) Book by Hideo Dekura Sushi and Sashimi: Simple Food, Fresh Flavours Book by Yasuko Fukuoka The Great Sushi and Sashimi Cookbook Book by Kazu Takahashi and Masakazu Hori