History of Sashimi

Sashimi is a thinly sliced, bite-sized piece of raw and fresh meat – usually fish, such as salmon and tuna. It’s a famous Japanese dish and is eaten raw with soy sauce and wasabi. Sashimi is usually served on a bed of daikon, without rice. Most sashimi is made from the freshest saltwater fish as because freshwater fish has higher risks of parasites. This dish came to be due to Japan being surrounded by the ocean and an abundance of seafood. History of Sashimi While the exact origins of sashimi are unknown, many theories exist on how the dish came to be. The word sashimi translates to ‘pierced meat’ or […]

Types of Japanese Sushi 【Chirashizushi / Inarizushi / Modern narezushi / Oshizushi】

The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely. Chirashizushi Chirashizushi serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make.It is eaten annually on Hinamatsuri in March and Kodomonohi in May. Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement. Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice. Sake-zushi (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice, and is topped with shrimp, sea […]