I can recall someone told me decades ago with a subtle tone of creepiness ‘I heard Japanese eat fish raw? Then I clarified by saying Yes, but they are neatly cut and arranged on a dish plate – not catch and eat.
Now many people know how the raw fishes are eaten in Japanese style it’s a decent seafood preparation called ‘Sashimi’, widely appreciated anywhere in the world.
Actually, ‘Sushi’ is a rice dish on which ‘Sashimi’ is placed
Since Sashimi is eaten raw, the ingredient has to be exceptionally fresh. You know things in an afterlife can rapidly degrade hour by hour, the taste and appearance of Sashimi also should change quickly.
So once you get an ingredient, the sooner the better is the preparation, also to avoid food poisoning.
In fact, Sashimi doesn’t always have to be seafood.
Anything eaten fresh and raw is called ‘Sashimi’; from seasonal delicacies of forests to meat and more.
|Puffer fish sashimi: Tessa|
It has to be prepared by a person who has a basic hygienic sense and a knowledge. Furthermore, some ingredients such as pufferfish require the expertise in preparation to eat safely. To handle pufferfish which is poisonous, the person has to have the qualification certificate.
The idea of Sashimi really fits the fundamental idea of Japanese culture; single out the heart of the quality and appreciate it just as it is as possible, but aesthetically.
Sashimi has to be arranged in an eye-catching manner.
Every fish has its own texture and colour.
When you arrange Sashimi on a plate, the shades of colour has to be considered.
And they shall be cut appropriately － too thin does not make you realise what you are eating and too thick will make you busy chewing than tasting.
Sashimi is often garnished with herb or vegetable to add vibes and refresh the taste.