Sashimi
Serving
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[[File:TakoBiki.YanagiBa.jpg|thumb|80px|''[[Sashimi bōchō|Sashimibōchō]]'' kitchen knives for ''sashimi'']] |
[[File:TakoBiki.YanagiBa.jpg|thumb|80px|''[[Sashimi bōchō|Sashimibōchō]]'' kitchen knives for ''sashimi'']] |
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''Sashimi'' is often served early in a formal Japanese meal but it can also be served in a sashimi set meal, presented with [[rice]] and [[miso soup]] in separate bowls. Japanese chefs consider ''sashimi'' the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the [[palate]].{{cite book |last1=Tsuji |first1=Shizuo |last2=Fisher |first2=M.F.K. |last3=Reichi |first3=Ruth |title=Japanese Cooking: A Simple Art |edition=25th Anniversary |date=17 February 2007 |publisher=Kodansha USA |isbn=978-4-7700-3049-8 |pages=158–60}} |
''Sashimi'' is often served early in a formal Japanese meal, but it can also be served in a sashimi set meal, presented with [[rice]] and [[miso soup]] in separate bowls. Japanese chefs consider ''sashimi'' to be the finest dish in Japanese formal dining, and recommend that it be eaten before other strong flavors affect the [[palate]].{{cite book |last1=Tsuji |first1=Shizuo |last2=Fisher |first2=M.F.K. |last3=Reichi |first3=Ruth |title=Japanese Cooking: A Simple Art |edition=25th Anniversary |date=17 February 2007 |publisher=Kodansha USA |isbn=978-4-7700-3049-8 |pages=158–60}} |
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The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ''[[daikon]]'', shredded into long thin strands, or single leaves of the herb ''[[shiso]]'' (perilla). Garnishes for sashimi are generally called ''tsuma'' and may also include slices of other raw vegetables, such as cucumbers and carrots, as well as |
The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ''[[daikon]]'', shredded into long thin strands, or single leaves of the herb ''[[shiso]]'' (perilla). Garnishes for sashimi are generally called ''tsuma'', and may also include slices of other raw vegetables, such as cucumbers and carrots, as well as seaweed, and the flowers and leaves and stems of other plants. |
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''Sashimi'' is popularly served with a dipping sauce ([[soy sauce]]) and condiments such as [[wasabi]] paste, grated fresh [[ginger]], ''[[gari (ginger)|gari]]'' or pickled ginger,{{cite web |url=https://japandeluxetours.com/experiences/wasabi |title=Wasabi |publisher=Japan Deluxe Tours |access-date=30 May 2017}} grated fresh [[garlic]], or [[ponzu]] for meat ''sashimi'', and such garnishes as shiso and shredded daikon radish. |
''Sashimi'' is popularly served with a dipping sauce ([[soy sauce]]) and condiments such as [[wasabi]] paste, grated fresh [[ginger]], ''[[gari (ginger)|gari]]'' or pickled ginger,{{cite web |url=https://japandeluxetours.com/experiences/wasabi |title=Wasabi |publisher=Japan Deluxe Tours |access-date=30 May 2017}} grated fresh [[garlic]], or [[ponzu]] for meat ''sashimi'', and such garnishes as shiso and shredded daikon radish. |
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