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Sashimi (刺身; Raw Sea Food) / Japanese Food

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JAPANESE TREND / Japanese Cooking (23) / Japanese Cooking (25)

Sashimi, Sushi & Japanese Things

Thie time refer to Sashimi (刺身).
And also taking up herewith three YouTube Videos, by which you will be able to understand and/or learn "how to prepare Sashimi".
Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm (1") wide by 4cm (1.5") long by 0.5cm (0.2") thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste or other condiments such as grated fresh ginger, or ponzu), depending on the fish, and simple garnishes such as shiso and shredded daikon radish.

File:Sashimi.jpg
(A sashimi dinner set)

The word sashimi means "pierced body", i.e. "
刺身 = sashimi = = sashi (pierced, stuck) and
= mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.

File:Salmon sashimi.jpg
(A sashimi salmon rose)

One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime
process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.

Taking up herewith Youtube Video regading "How to make Sashimi".
Sashimi, Sushi & Japanese Things

HOW TO MAKE SASHIMI


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.

The Amazing Sushi Chef



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.

Sushi Art


Some of the most popular kinds of sashimi are:
  • maguro: tuna
  • toro: fatty tuna belly
  • shiro maguro: albacore
  • hamachi: yellowtail
  • katsuo: bonito
  • kohada: Japanese shad
  • saba: mackerel
  • sake: salmon
  • tai: porgy, red snapper
  • hirame: halibut
  • suzuki: sea bass
  • unagi: freshwater eel
  • anago: sea eel
  • tako: octopus
  • ika: squid
  • awabi: abalone
  • mirugai: geoduck clam
  • torigai: Japanese cockle
  • aoyagi: Japanese red clam
  • akagai: pepitona clam
  • kobashira: small scallops
  • kaibashira: large scallops
  • kani: crab
  • ebi: cooked prawn
  • ama ebi: raw prawn
  • ikura: salmon roe
  • uni: sea urchin roe
  • tobiko: flying-fish roe
  • masago: capelin roe

Sashimi, Sushi & Japanese Things

By J.S. on Aug 29, 2009

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