Enjoying Sashimi

Sashimi is a Japanese dish of carefully sliced raw seafood, usually served with soy sauce and condiments.

Because the preparation is so simple, its character depends on the quality of the ingredients.
The cut, temperature, and presentation shape the experience too.

  • Cutting and texture
  • Serving sashimi
    •
    Slices of tuna, salmon, and other sashimi arranged over ice
    Presentation makes the most of the natural colors and shapes of each fish.

    Cutting and Texture

    The same fish can feel different depending on how it is cut. Soft fish such as tuna suit thick slices, while firm white fish are often sliced thinly.

    Common Cutting Styles

    Serving Sashimi

    Wasabi and ginger add contrast to the fish and refresh the palate. Begin with delicate white fish, then move toward richer cuts.

    A Simple Tasting Order

    1. White fish such as sea bream
    2. Lean tuna or bonito
    3. Salmon, yellowtail, or fatty tuna

    A Little Soy Sauce Goes a Long Way

    Too much soy sauce can hide the fish's natural aroma. Lightly dip just one side of each slice.