The Art of Sashimi 刺身

The art of sashimi

As simple as it can appear to the naked eye, sashimi is a complex culinary art. From selecting the fish to the delicate slicing, nothing is left to chance in its preparation.  Also known as sushi, sashimi is the ideal way to taste the best and freshest ingredients. In Japan, sashimi designates the cutting of the slices of fish as a culinary art. 

Serving sashimi

 

Sashimi is usually served with grated radish, celery, or white turnip. It can also be served with other raw vegetables, such as carrots or cucumber slices. A bowl of rice (not vinegared) and miso soup can be served with sashimi. When it comes to sauces, sashimi is most commonly served with wasabi and soy sauce, like sushi but other variations such as ponzu (tangy soy-based citrus sauce).

See: Wasabi

Sashimi can sell for extremely high prices, due to the quality of the ingredients. Some rare fish or those that sell at premium prices such as toro (fatty tuna) and ama-ebi (spot prawns) to name a few... 

 

 

 

fugu

fugu sashimi

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sashimi

A salmon sashimi

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Ichiba Sushi, Tokyo

 

 

This small restaurant is located within the new Toyosu Fish Market. The counter seating gives you a front-row seat to see the chefs in action. The restaurant specializes in bluefin tuna sashimi, and it is one of the few restaurants that serve the whole fish. Open from 7 am until 3 pm.

 

  • Address: 6 Chome-6-1 Toyosu, Koto City, Tokyo 135-006

 

sashimi

Assortment of sashimi.

Ichiba Sushi

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