Sashimi
Sashimi is a Japanese dish that consists of raw fish that is thinly sliced and served without rice. It is one of the most popular Japanese dishes and can be found on the menus of sushi restaurants all over the world.
The history of sashimi can be traced back to the 8th century when the first fish markets appeared in Japan. At that time, fish was preserved by drying, salting or fermenting it. The fish was then cut into thin slices and served with soy sauce and wasabi.
Sashimi became more popular in the Edo period (1603-1868) when the Tokugawa shogunate banned the consumption of meat. This led to a increase in the consumption of fish, which in turn led to the development of new methods of preserving and preparing fish.
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Recipes
Tuna Sashimi With Hearts of Palm
- microgreen
- garlic
- sushi grade tuna
- grapeseed oil
- salt
- olive oil
- rice vinegar
- palm heart
- jalapeño chile
Tuna Sashimi With Daikon and Ginger
- ginger
- sushi grade tuna
- mirin
- tamari
- soy sauce
- dashi granule
- sake
- parsley
Snapper Sashimi with Seaweed and Fennel
- salt
- salt
- sugar
- fennel pollen
- horseradish
- soy sauce
- sesame seed
- chervil
- red snapper
- fennel
- olive oil
- wakame seaweed
- radish
- lime juice
Salmon Sashimi with Ginger and Hot Sesame Oil
- chive
- asian sesame oil
- lime juice
- orange juice
- ginger
- salmon
- sesame seed
- soy sauce
- cilantro
- grapeseed oil
Sashimi
- daikon
- niban dashi
- tuna
- flounder
- wasabi
- yuzu
- chrysanthemum flower
- soy sauce