What is
Sashimi?

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or meat, served fresh and often accompanied by soy sauce, wasabi, and pickled ginger. It highlights the quality and freshness of the seafood, with no batter or breading used, allowing for pure flavors and presentation.

Origins & History

Sashimi has its roots in Japan, dating back to the 14th century when fishermen used to eat the fresh catch raw. The term 'sashimi' itself means 'pierced body,' referring to the way the fish is prepared. Over time, it has become a staple of Japanese cuisine and is enjoyed worldwide for its elegance and taste.

Taste & Texture

Sashimi has a delicate and fresh taste, primarily influenced by the type of fish or meat used. It is often savory with a slight briny flavor, enhanced by the dipping sauces and accompaniments.

Ingredients

Fish

High-quality, fresh fish such as salmon, tuna, mackerel, or snapper is typically used. The fish must be sashimi-grade, meaning it is safe to eat raw.

Soy Sauce

A salty, fermented sauce used for dipping sashimi, adding umami and depth to the flavor.

Wasabi

A pungent condiment made from the wasabi root, providing a sharp kick that pairs well with the freshness of the fish.

Pickled Ginger

Thinly sliced ginger that is pickled in vinegar, served as a palate cleanser between different types of sashimi.

This item may contain the following allergens:

Soy

Fish