Sashimi

Sashimi is a Japanese Mot meaning “cut body literally” and indicating a traditional flat Japanese gastronomy , attested as of the 15th century, simply composed of sections of fish believed. The sashimi is often confused with the Sushi.

Preparation

  • the most current seafood to cook sashimis, is the tuna (white, pink or red), the Saumon, the Dorade, the Scallop, the gamba, the Poulpe, the Pieuvre, the Langouste, the Baleine (with the Japan), and the Fugu, Crustacés etc

  • the sashimi raises of the great art of cooking, by a presentation artistic and esthetic erudite of pieces of believed fish, size of a mouthful, which levels as much sight that taste.
  • It is art to select the products of best quality and possible freshness, then to cut out them, and to present them in a traditional artistic way which gives him all its taste and all its interest.
  • To learn how to select best qualities of fish, to cut out them, then to present them to make sashimis of them, is complex and requires a long training.
  • the sashimis are eaten with rods. Generally, one adds to it wasabi and one soaks it in a small cup of Sauce of soya (shôyu - 醤油).
  • One can also serve them with a fish soup, or a Soupe of miso and crudenesses: thin slice of Ginger, thin slice of Celery, Carrot grated, disc of Cucumber, bouquet of Persil
  • It is because the raw material is of great quality (a sashimi of maguro, blue fin tuna or of toro, fatty tuna melts in the mouth) and that cutting causes many waste which truths sashimis are so expensive.
  • Of the sashimis of less freshness can cause serious nuisances in term of taste and Digestion, since they are consumed only believed.
  • the sashimis are accompanied by green The (in particular the Bancha Hojicha), by Saké fresh or tepid or by Japanese Bière

See too

External bonds

  • To cook Sashimi

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