Aji Tataki/Horse mackerel Tartare served at Sushi Ko, Shizuoka City
I already have wrtitten a lot in bits and pieces on Sushi and Sashimi, including in my other blog, Shizuoka Sushi, but I felt it was time to post an article that could be used as general reference by my blogging friends.
The Basic 1: Definitions
The Basics 2: Questions & Answers
The Basics 3: Ingredients
The Basics 4/1: Sushi Presentations
The Basics 4/2: Sushi Presenations-Rolls
The Basics 4/3: Sushi Presentations-Donburi
Sashimi, as almost everyone knows means thin slices, whether it be fish, meat or vegetables. When raw fish, seafood or meat is not sashimi but served raw, it is usually called tsumami/side, snack.
Fish and other seafood van be presented solely as sashimi or as a combination of sashimi and tsumami.
The possibilities are infinite as there are many ways a chef can cut and present his food.
Below I propse a “small” selection of waht can be found in Japan.
here is a little challenge for you:
Can you recognize all ingredients?
Usu tsukuri style/Thin cut style
Japanese Cuisine Sashimi O-Tsukuri/Plate
Another Japanese Cuisine Sashimi O-Tsukuri/Plate
Japanese Cuisine Sashimi O-Tsukuri/Plate in Kado/Square style
I suppose you recognize this single sashimi served in Somen/thin noodles style!
Another way to serve the whole fish
A simple individual plate of sashimi
A more sophisiticated individual plate of sashimi and tsumami
An individual Plate of sashimi served with the seasoning
Elegant and simple individual plate of sashimi!
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2 thoughts on “Sushi & Sashimi: The Basics 5 – Sashimi Presentations”
I love how presentation is like an art form. They looks to wonderfully good. It may take me a while just to take the first bite.
That is an impression shared by many!