5 Recommended Ways to Eat Sashimi Raw Fish Slices
As you know, “Sashimi (刺身)” is a traditional Japanese dish with over 600 years of history consisting of thin slices of fresh raw fish. In Japan, most supermarkets have a fresh fish section where you can find a variety of Sashimi and Sushi assortment packs.
How to Eat Sashimi
We Japanese sometimes buy those Sashimi packs and enjoy at home, usually dipping in Shoyu or soy sauce with a small amount of wasabi or grated Japanese horseradish.
Other than the basic combination of soy sauce and wasabi, there are actually a number of recommended ways of eating Sashimi favored by Japanese, so today I will introduce such eating manners for those who want to try Sashimi in a different way than usual.
Made by aging a mixture of rough-cut green chilies, grated Yuzu citrus peels, and salt, “Yuzu Kosho (柚子こしょう)” is a lumpy citrus pepper paste commonly used in the Kyushu region of Japan. The addition of a little Yuzu Kosho, instead of wasabi, imparts a distinctive fragrant aroma and a refreshing spiciness to the taste of Sashimi slices.
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 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 good fragrance and pairs well with Tempura and some kinds of fresh raw fish slices.
The seasoning combination of soy sauce and mayonnaise goes especially well with bonito Sashimi. In fact, this eating manner is introduced in the popular Japanese Manga series “Oishinbo (美味しんぼ)”.
Known as a specialty of Myoko, Niigata, “Kanzuri (かんずり)” is a spicy pungent condiment made by fermenting a mixture of ground red pepper, salt, malted rice, and Yuzu citrus peels, and some Japanese like to eat Sashimi with ponzu sauce and a little amount of Kanzuri paste.