Cultural And Historic Origins Of Sashimi


ultimate guide to sashimithe arts of preparing sashimi

To put it bluntly, sashimi is raw but fresh fish. It can also refer to red meat, but the Japanese are legendary for their preference of fish. The Italians, on the other hand, have manufactured spicy delicacies which have deceived other Western cultures for years. It is because these delicacies have raw meat as its base. But to consume sashimi is a rather healthy habit. You can learn to balance your consumption perfectly by consulting an ultimate guide to sashimi, in print or online.

Or you could simply pay your specialist restaurant a visit. You can be seated at a table and your specially trained sushi chef can pay your table a visit and allow you to visually gorge yourself on the arts of preparing sashimi. It is a feast for hungry eyes. The raw fish, like the Italian pastrami, is thinly sliced. It remains uncooked by the time it is served. Sashimi is the (Japanese) literal translation of ‘pierced body’.

It was during the seventeenth century that the sashimi delicacy became popular in old Tokyo. It was at that time that the Japanese had made advancements in the way they trawl fish from the oceans with the result being that it became quite plentiful across the country. Also, around that time soy sauce was introduced to the public. It turns out that this rather strong sauce was able to fully transform the way the sashimi dish would taste.

It rendered the palette less fishy if you will. Consulting your sashimi guide, you will soon learn that sparseness in the amount of soy sauce is required. If you squirm at the thought of consuming raw fish, you may yet be swayed. At a cocktail party, you may have had a taste of salmon. It was raw.