What is sashimi sushi and what is it eaten with?
This dish has been known in Japan since the ancient times of the samurai.
True, instead of “sashimi”, the samurai preferred to use the word “kiru” in the name (translated from Japanese this can mean “cut”, “carve”). But over time, this word seemed not entirely euphonious to the culinary specialists of the Land of the Rising Sun, and they replaced “kiru” with the more noble “sashimi”, which means “sharp knife”. This name stuck and is still used today.
Sashimi is thinly sliced meat or fish. In fact, this is the dish itself. Naturally, the closest attention is paid to the quality of fish or meat.
There is no need to add too many seasonings or sauces to this meat - nothing should distract from the true taste. Well, maybe you can add a drop of wasabi or soy sauce.
Compound
What kind of fish is used for sashimi? You can prepare sashimi from a wide variety of fish, seafood or regular meat. All products should be used only in their raw form, without any processing. You can highlight the subtle taste of sashimi with wasabi, soy sauce, thinly sliced daikon and shiso leaves.
Popular ingredients for sashimi in Japanese cuisine are:
- tuna (Japanese: まぐろ maguro);
- squid (Japanese: いか ika);
- salmon (Japanese: sake);
- shrimp (Japanese: えび ebi);
- horse mackerel (Japanese: あじ aji);
- wagyu beef (Japanese 和牛 wagyu);
- mackerel (Japanese: さば saba);
- octopus (Japanese: たこ tako);
- yellowtail (Japanese: はまち hamachi);
- takifugu (Japanese: ふぐ fugu);
- sea urchins (Japanese: ウニ uni);
- whale meat (Japanese: 鯨肉 gei niku);
- scallops (Japanese: ほたて貝 hotate gai).
Japanese cuisine recipes: nigiri sushi, baked, salad, tortilla, sushi cake, omelet, curry, pancakes.
Benefits and harms
The Japanese choose fish for sashimi rolls depending on the time of year - properly selected fish will retain all its beneficial properties and enhance the taste of the dish. Benefits of sashimi:
- Fish for sashimi is always taken only fresh, which is stored in a certain way (at a temperature of -50 degrees). If storage conditions are improper, there is a risk of contamination.
- Fish, which is the main ingredient of sashimi, is rich in microelements (phosphorus, zinc, potassium, etc.), vitamins, fatty acids and protein.
- In order for all the unique and beneficial properties of the fish to be preserved, it must be defrosted correctly - to do this, the fish is immersed in cold water, the concentration of salt in which is equal to sea water.
The only harm from sashimi can come from consuming stale and low-quality fish: parasites that enter the body clearly will not provide any health benefits.
For lovers of Chinese cuisine: dumplings, cucumbers, rice, sauces, Chinese cabbage soup.
How is sashimi different from sushi?
Without exaggeration, sushi can be called the most popular Japanese dish , which combines rice and seafood. There are two types of sushi: nigiri (a portioned piece of fish is placed on top of rice) and rolls (a filling of seafood, vegetables and cream cheese is wrapped in a roll of rice and a sheet of nori).
What is the difference between sashimi and sushi? But sashimi is a dish where rice is not used at all. These are simply very thinly sliced fish or meat (tuna, salmon, shrimp or even octopus and scallops) that are served with soy sauce and wasabi. Before eating, each piece of sashimi can be dipped in sauce or wasabi.
Popular Chinese dishes: pork, chicken, noodles, beef.
TOP 25: Very strange Japanese dishes
People from different cultures have very different tastes and traditional dishes. Some cultures eat spicy foods, while others prefer simple and bland foods. However, even the most adventurous eaters may find that Japan has some of the strangest dishes on the planet. Sushi is just the tip of the iceberg. From using insects to eating tripe, Japanese recipes are certainly quite creative. Curious to see what else they came up with? Here are 25 very strange Japanese dishes. 25. Grated mountain Japanese yam
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Grated mountain Japanese yam is also called yamaimo and is one of the slimiest and slimiest foods in Japan. It is usually eaten raw in a noodle soup called soba. They say it is so slippery that it slides right down your throat. For this feature it is even called the “mountain eel”.
24. Torigai
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Torigai, also known as Japanese clam, is often used in sushi. It has a bitter taste that is masked by a sweet smell. The main problem is that it needs to be served fresh.
23. Uni
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Originally found in sushi bars, uni has now become a favorite among foodies and Japanese chefs, who top sandwiches and add it to pasta. What is uni? In Japanese it means "sea urchin gonads".
22. Habushu
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First appearing on the island of Okinawa, habushu is a very strong drink. Why? It is prepared by immersing a poisonous viper in sake. Some manufacturers even leave the snake in the jar for added effect. No need to worry about the poison - alcohol makes it inert.
21. Umibudo
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The name translates to "sea grape" in Japanese, and umibudo is an algae found in the western Pacific Ocean from Vietnam to Okinawa. They look like tiny green bubbles that burst when bit into, releasing a salty liquid into the mouth.
20. Chirimen Yako
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From a distance, chirimen yako may resemble small noodles or rice, but they are actually tiny white sardines. They are usually eaten dry, but if boiled in salted water they are called Kamaage Shirasu.
19. Yuba
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Yuba is similar to tofu. First, soy milk is boiled, then evaporated and gives the product the appearance of thin leather. This "skin" is called yuba, and like tofu, it doesn't taste very good.
18. Ikura
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High in Omega-3 fatty acids, ikura is considered a delicacy in Japan and around the world. Essentially, it is red or salmon caviar.
17. Shiro no Odorigi
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Most people want their food to die before they eat it, but this is not the case for those who enjoy shiro no odorigi. "Shiro" is a type of small transparent fish, and "odorigi" can be roughly translated as "dancing while eating." The squirming fish is served with a quail egg, which must be broken into a plate and then pour vinegar over the dish. After that, enjoy.
16. Basashi
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Horse lovers may want to stay away from basashi, as will those who cannot tolerate raw meat. That's right, basashi is raw horse meat. It is usually served ice-cold and the pieces are dipped in soy sauce or Japanese horseradish.
15. Shiokara
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Typically served as an aperitif, shiokara is tiny salted and fermented pieces of squid marinated in its own innards. If you're wondering what offal is, we can tell you. These are the insides of a squid.
14. Dancing squid
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One dish served in Japan is squid on top of a bowl of rice. When the chef pours soy sauce on the squid, it seems to come to life and start dancing. Of course, this is not resurrected squid, but a reaction caused by the sodium chloride in soy sauce.
13. Inaga no Sukudani
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As an afternoon snack, the Japanese love to indulge in inago no sukudani, or rice grasshoppers cooked in soy sauce. Eating beetles is very common in Japan, and bee larvae, giant water beetles and ants are also eaten here.
12. Nankotsu
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Nankotsu means “chicken cartilage” and is actually a separate dish for the Japanese. It's better than what you're trying to avoid when you eat a chicken wing at KFC.
11. Takoyaki
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A popular food on the streets of Osaka is takoyaki, also known as octopus balls. Also called octopus dumplings, they are fried in dough and served with takoyaki sauce.
10. Zaru Soba
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The last thing any of us, with the exception of the Japanese of course, wants to eat is a bowl of cold noodles. Cold soba noodles are usually served with green onions and wasabi and are said to be a refreshing dish on a hot day.
9. Natto
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Natto is a sticky and rather smelly soybean that the Japanese ferment. The beans are fermented in rice straw and become sticky and slippery when ready. Despite its great health benefits, few people outside of Japan enjoy IT.
8. Hashinoko
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Remember when we said that in Japan people love to eat insects? Hashinoko is one such delicacy, it is young bees. They are supposedly very sweet and pair well with regular crackers.
7. Black sulfur noodles
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Known for its black eggs, Hakone is also home to black sulfur noodles. Just like black eggs, the noodles are boiled in sulfur. It's not at all appetizing, but it's probably quite tasty.
6. Zazamushi
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Zazamushi is a funny name the Japanese gave to a group of larvae that live at the bottom of the river. These can be the larvae of any insect. And you better take our word for it that they eat THIS.
5. Fugu
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Cooking fugu is serious business. If a chef wants to prepare this dish, he must obtain a license allowing him to do so. Such precautions are necessary because the poisonous puffer fish contains tetrodotoxin, which is approximately 1,200 times more dangerous than cyanide. Despite the health risks, people still eat about 10,000 each year.
4. Kiyura wa Iruka
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Kiyura wa iruka is a delicacy also known as "whale tale". Although the dish is served differently depending on the region, whale is usually cut into cubes and deep-fried.
3. Tarako
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Tarako is sometimes confused with mentaiko, which are simply salted bags of pollock or cod roe. The name translates as “babies of cod,” and the bags are sold raw and packaged in a thin shell.
2. Harumon
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To some extent, Harmon is a mystery food. The word is used to refer to the insides of animals such as cows or pigs. If you order it, you most likely don’t know which animal’s entrails you’re eating. 1. Shirako
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Shirako means "white children" and is served throughout Japan both raw and cooked. Many people think the dish tastes good, and since it's a cod sperm sac, that might even be an understatement.
How to serve sashimi?
Sashimi - sliced pieces of raw fish - is served before the main meal, be it lunch or dinner. Chopped vegetables, seaweed, avocado, lime, ginger and wasabi are taken as a garnish. The Japanese use red seaweed (nori), carrots, daikon (Japanese radish), and Japanese cabbage as a classic side dish.
An important nuance for the Japanese: there should be an odd number of slices (3, 5 or 7).
Ginger and wasabi, in addition to being an additional flavoring ingredient, are excellent antibacterial agents - they disinfect fish. Wasabi is usually dissolved in soy sauce and pieces of sashimi are dipped into this sauce. It is better to eat ginger between courses - it interrupts and renews the taste.
also serve a simple salad with sashimi , consisting of chopped cucumbers, tomatoes and radishes, and use lemon juice as a dressing. It is customary to serve sashimi with dry white wine or sake (Japanese vodka), and if a non-alcoholic holiday is planned, then green tea without sugar and with lemon.
Japanese culinary technology
The Japanese process their food minimally, which cannot be said about neighboring countries, where the choice of sauce for a dish plays the most important role. For example, in China, the sauce and method of preparation changes the same dish beyond recognition.
The Japanese attach great importance to the appearance and high quality of their dishes. Everything in a dish should be harmonious: taste, appearance, and benefits. Local chefs always try to preserve the original taste and appearance of products. For example, for the Japanese, fish is wonderful on its own; it only needs a little salt and fresh air. This is the main principle and difference between Japanese cuisine and the culinary traditions of all other countries.
Sushi - there is no better food!
In recent years, sushi has competed with Italian pizza and the American burger. Japanese restaurants are opening with enviable regularity all over the world. Only, unlike its competitors, sushi is the standard healthy food! They are prepared from cooked rice and raw seafood. There are two main types: the first is the sushi itself, the second type is the rolls, which are prepared in a fundamentally different way. Rice and seafood are laid out in layers on a sheet of seaweed, then rolled into a thin roll. The roll is cut crosswise into small pieces with a sharp knife. The rolls are served on a flat plate or wooden stand, with wasabi horseradish, soy sauce and pickled ginger.
Sushi
Every day is a fish day!
Dishes from fish, sea animals and various shellfish in Japanese cuisine are in second place in popularity after rice. As a rule, fish undergoes minimal heat treatment when cooking. And the popular Japanese dish sashimi is generally prepared from raw, lightly marinated fish. Slices of sashimi are served on a flat plate with a side dish of fresh vegetables, such as white daikon radish, which is eaten as often as rice in the Land of the Rising Sun.
Sashimi
Rice is the boss of everything!
For the Japanese, “rice” is the same as “bread” for a Russian. This grain is the main ingredient of Japanese cuisine and the basis of Japanese nutrition. On average, a Japanese eats about 100 kilograms of rice per year.
If we are used to cooking fluffy rice as a side dish, then in Japan they prefer sticky and heavily boiled rice , because this is the kind that is convenient to eat with chopsticks. The Japanese do not salt rice or add oil to it. They also believe that rice, like a person, has a soul, so it must be treated with respect and reverence. The Japanese's everyday dish is rice with egg omelet, soy sauce and fish.
The world famous alcoholic drink sake, Japanese beer, and many different delicious desserts are made from rice.
Rice is the basis of Japanese cuisine
