Japanese cuisine , developed for centuries, is undoubtedly one of the most popular cuisines in the world. Talking about Japanese traditional dishes, we cannot forget to mention Sashimi — a quintessential part of Japanese culture.
This dish may look simple but it is not easy to enjoy it correctly without knowing basic Sashimi etiquette. If you do not know how to eat Sashimi like a Japanese, this blog is for you. Sashimi refers to an iconic traditional Japanese delicacy. It consists of thinly sliced raw seafood which normally placed on top of shredded white radish.
Normally, Sashimi is arranged at the center of a plate with a small amount of wasabi and sliced ginger on the side.
It is often served with soy sauce and sesame in separate plates. The most common ingredients are salmon, tuna, mackerel and squid. At first glance, Sashimi may seem very simple and unappetizing for some people. After all, it is basically a dish of raw food. Who would want a piece of cold raw fish when you can have a bite of hot fried fish instead? But once you try it, you will definitely have a second thought. The fresh flavor and natural sweetness from the fish may blow your mind away!
Moreover, the preparation process of Sashimi in a qualified Japanese restaurant is extremely strict so do not worry about hygiene problems. First thing first, you should wash your hands before you eat. Japanese restaurants will prepare a wet towel for you to clean your hands. Once you are done, fold and put it on the side. So there is no taking a bite from it and putting it back on your plate, or — the horror! So with nigiri, you pick it up, turn it a bit and dip the side with the fish in the soy sauce.
When you are not using your chopsticks, it is very important to not stick them vertically into a bowl of rice or soup. You can just leave your chopsticks on your bowl or a chopstick rest, but not crossed in any way!
It is considered insulting if you do it with quality chopsticks. If you're going to try your hand at making sushi at home, Kota has a few pointers. First up, get the freshest fish you can find — and the sharpest knife you can safely put your hands on. Don't saw it. And always cut the fish against the grain or it will be unpleasantly chewy and sinewy. Cutting against the grain keeps the sinew short and the texture melty. Hit your local Japanese grocer for supplies like short-grain rice, or at least medium-grain rice.
It has to be glutinous so it's nice and sticky. When it comes to decided what to put in your maki, Ogawa recommends restraint. The key is to have a balance. Don't overpower any one ingredient with too much of another. Being Japanese food, you want it to be as simple as possible.
I prefer just a single ingredient inside — just tuna or just cucumber — or sometimes both because the tuna is soft and the cucumber has the crunch. Just don't go into overkill — don't kill it with too much mayonnaise, just because you love mayonnaise.
Even though Japanese cooking is all about simplicity, Ogawa advises diners to be adventurous. A lot of places have different kinds of fish — try anago, which is a Japanese salt water eel. It might sound off-putting but if it's done well, it's really great. Oh, and ''it's fine to eat with your hands.
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