Cookbook:Sashimi

| Cuisine of Japan

Sashimi is raw meat, sliced very thin. It is typically served with onigiri or sushi. Although the meat used is usually a kind of fish, beef can also be used.

Ingredients

 * Fresh fish fillet (e.g. salmon, tuna, etc.)

Procedure

 * 1) Slice fish as thinly as possible across the grain to keep it tender, like you would a steak.

Notes, tips, and variations

 * Since the fish is raw, it is important that it be as fresh as possible.
 * Some people avoid freshwater fish (e.g. freshwater eel, salmon) entirely for sashimi, because they may contain parasites that do not live in saltwater.
 * Eel's blood contains a toxin, and eel needs to be cooked to break down the toxin.