Japanese Cooking 3: In 3D

The third item on our Japanese menu is さしみ (sashimi), or raw fish.  In fact, “Raw fish is a unique feature of Japanese cuisine” (Suzuki 46). The fundamental part of sashimi is very simple to make. I mean, how complicated can raw fish be? The hard part is the seasoning.

You start off with a raw fish, which has been cleaned, gutted, and all that other pre-preparation jazz. Then, you cut it into pieces that are bite-sized.

There. Your sashimi is ready, if you want it to be. It’s as easy as that.

Now, on to the seasoning.

There are many types of seasoning that go with fish. It can be a simple dip in some shoyu sauce, or you could add garnishes like green shiso leaves, green onions, or various seaweeds.

The ingredients of fish, seaweed and other vegetables are what Japanese cuisine is well known for (Suzuki 8). It’s a festival of savory goodness, to be eaten at your leisure.