Sashimi: 5 Recommended Ways to Eat Sliced Raw Fish
As you know, “Sashimi (刺身)” is a traditional Japanese dish with over 600 years of history consisting of thin slices of raw fish.
In Japan, most supermarkets have a fresh fish section where you can see a variety of Sashimi and Sushi assortment packs.
How to Eat Sashimi
We Japanese sometimes buy those Sashimi packs and enjoy them at home, usually dipping in Shoyu or soy sauce with a little wasabi or grated Japanese horseradish.
Other than the basic combination of soy sauce and wasabi, Japanese people actually eat Sashimi in various ways.
So today, I will introduce such eating methods for those who want to try Sashimi in a different way than usual.
Yuzu Kosho
Image: sena-tokusanhin.jp
Made by aging a mixture of rough-cut green chilies, grated Yuzu citrus peel, and salt, “Yuzu Kosho (柚子こしょう)” is a fragrant lumpy citrus pepper paste commonly used in the Kyushu region.
The addition of a little Yuzu Kosho, instead of wasabi, imparts a distinctive aroma and a refreshing spiciness to the taste of Sashimi.
Itarian Dressing
Some Japanese like to eat Sashimi with Itarian dressing, which is a kind of carpaccio. So if desired, combine it with such ingredients as fresh vegetables and cheese.
Matcha Salt
Image: pecolly.jp
Matcha Salt is a blend of Matcha green tea powder and fine natural salt sometimes used by chefs of traditional Japanese restaurants.
The traditional Japanese salt has a pleasant tea fragrance and pairs well with Tempura and some kinds of raw fish slices.
Mayonnaise
Image: sabasaba13.exblog.jp
The seasoning combination of soy sauce and mayonnaise goes especially well with Katsuo or skipjack tuna Sashimi.
In fact, this eating method appears in the popular Japanese manga “Oishinbo (美味しんぼ)”.
Kanzuri
Image: cookpad.com
“Kanzuri (かんずり)” is a unique spicy fragrant condiment made by fermenting a mixture of ground red chili pepper, salt, malted rice, and Yuzu citrus peel.
Some Japanese like to eat Sashimi with ponzu sauce and a touch of Kanzuri paste.
