Raw, Exotic, but Delicate Sashimi

SashimiTo the uninitiated, the thought of eating raw fish or meat is probably repulsive, but the world has shrunk into a global village, and an increasing number of people have learned to love sashimi. Many people think of sashimi as synonymous with sushi, but these are two different dishes that simply share raw fish or seafood as major ingredients. Japan Talk features “21 Types of Sashimi” as a beginner’s introduction to this simple Japanese delicacy.

Sashimi is thin sliced raw fish or meat. 

“At face value, it’s one of the world’s simplest foods. After all, it’s just sliced raw fish. Nothing is added. Soy sauce and wasabi may be included on the side but that’s it. Sashimi is a direct taste experience. Fish must be of the highest quality. There’s no hiding behind sauces and other distractions to your taste buds. 

“The simplicity of sashimi lends itself well to aesthetically pleasing dishes. A sashimi master must know his or her way around a fish. They must also have artistic sense. A sashimi dish without style is just lumps of raw fish. 

“Practically any fish or meat can be used in sashimi. Exotic varieties number in the hundreds. The following varieties of sashimi are the most common in Japan…”

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