Many people eat Sashimi but don’t know that this is an extremely nutritious appetizer and different from Sushi

Sashimi is one of the traditional dishes made from seafood originating from Japan.

What is Sashimi?

The people of the Land of the Rising Sun always focus on the way of processing, presentation and meaning of each dish, so in the hands of professional chefs, sashimi is considered a masterpiece of art because it is extremely delicate and beautiful.

This is a mixed dish, made from raw foods such as fish, beef, shrimp, crab, squid, snail, octopus… In Japanese culinary culture, sashimi symbolizes luck and happiness. happiness, often used as an appetizer for parties because of its bright and eye-catching colors. Sashimi is usually served with rice, a cup of miso soup, white radish, fresh lemon, perilla, wasabi, and soy sauce. There are many types of seafood used as sashimi, the most popular of which are fish.

Because of the meticulous decoration, diners always have to fall in love with this lively colorful dish at first sight. Although it is fresh seafood, the fish meat is not fishy but is very sweet and fatty, cool combined with a little spicy, sour and sour of pink ginger extremely attractive. Because it is combined with thermogenic spices, sashimi is a cold dish, but when eaten, it is very warm.

When enjoying, diners will feel the spicy taste on the nose of mustard. Then there is the juicy taste of meat combined with a delicious, rich soy sauce that melts in your mouth. Not only delicious, but these fresh seafood also contain a lot of essential nutrients for our body. This is the uniqueness, characteristic and perfection of this “one-of-a-kind” dish.

Assorted fish and seafood for sashimi

Types of fish for sashimi

Types of fish used for sashimi include: salmon, tuna, mackerel, basa, puffer fish, orange fish, mackerel, sea bream, grouper, Kinmedai (Japanese minced fish), Hamachi (Japanese orange fish) Copy). All are processed fresh to keep the natural sweetness and healthy nutritional content.

Assorted seafood for sashimi

Tuna

Tuna is a fish commonly used as sashimi. Depending on the part, tuna sashimi has different names such as the dark red, low-fat part called Akami. The meat is deep inside, pink red, soft, sweet, rich in fat called Chutoro.

Sawara

This is a famous mackerel in Japan, sawara also known as mackerel dip, is considered the most delicious mackerel. White fish, light taste, low in fat, often used as sashimi or grilled, salad.

Kanpachi

Kanpachi is a lean, lean yellowtail tuna that is one of the perfect choices for sashimi. Kanpachi is similar to hamachi or buri but has a lighter color.

Madai

Japanese red bream, also known as sea bream, is considered the “king of white fish”, sweet and fragrant.

Sayori

Sayori is Japanese pincer fish – a small fish and very difficult to prepare because it requires the chef’s delicacy.

Toro (Chutoro/Otoro)

This is the fatty part of tuna. In particular, the otoro part is the part with the most fat, and the chutoro part is the part with less fat. Toro is more expensive, has a sweet taste and melts in the mouth.

Kinmedai

Japanese red snapper or painted red snapper, has a naturally sweet taste, crispy skin, fatty pangasius meat.

Hamachi

In addition to the familiar salmon and tuna, hamachi is also very popular when making sashimi.

King salmon

Chinook salmon, also known as king salmon, has the best flavor of all salmon. Brilliant orange fish, soft, greasy, sweet taste.

Akamutsu

This is the famous rare and delicious Japanese seabass, white meat, fatty taste.

Botan ebi

This is a type of shrimp with a body about 10 cm long, pink, transparent, chewy and sweet. This shrimp fishing season is from winter to spring, roughly from November to March.

Kurodai

This is a black sea bream, with an average length of 50 cm, a weight of 2 kg, delicious meat but difficult to catch, mainly using manual fishing methods.

Kamasu

Kamasu is mackerel or mackerel, small, long, white flesh.

Wagyu

This is a premium beef, usually only found in high-end restaurants. The meat has a beautiful vein like stone, the meat is soft and sweet, like melting in the mouth. The breeding process is also very elaborate.

Scallop

Scallops are not only grilled or cooked, but can also be eaten raw, sweet and fresh.

Smoke trout roe and caviar

This is salmon roe, they can also be eaten with a plate of mixed sashimi, quite expensive, the nutritional value is also commensurate with the price.

What is the difference between sushi and sashimi?