Sashimi is thinly sliced, raw food. It is one of the most famous dishes in the Japanese cuisine. Seafood is most commonly eaten as sashimi, but other types of meats (such as beef, horse and deer). Some people confuse sashimi with sushi. Unlike sashimi, sushi includes vinegared rice.
Most types of sashimi are seasoned with soy sauce by dipping each piece into a small dish of soy sauce before eating it. Depending on the type of sashimi, a little bit of wasabi or ground ginger may be added to the sashimi piece.
Calories and nutrition of sashimi vary depending on the fish (or meat) and the part of the that is used. Generally speaking, because sashimi is not cooked – which preserves entirely the vitamin and mineral content – and the seasoning is minimal, it is widely considered a healthy food. T
A variety of ingredients are used as sashimi. Usually, sashimi refers to raw fish, but seafood like shellfish and even uncooked red meat and chicken is consumed as sashimi in Japan. In any case, the most important point to making good sashimi is that the ingredients be fresh.
The following will introduce the major types of sashimi are : Toro (fatty tuna), Akami (red meat of tuna), Sake or Shake (salmon), Buri (yellotail), Katsuo (bonito), Sanma (pacific saury), Saba (mackerel), Tako (octopus), Ika (squid), Hotate (scallop), Akagai (ark shell).