The Sashimi, more than a dish in itself, is a gastronomic concept characteristic of Japan. This word comes from the time of the samurai, during which the term kiru "cut" could only be used by these warriors, so they began to use the word sashimi more commonly and meant "body pierced or pierced." It is believed that soon after, Sashimi began to attribute another meaning and was the Japanese custom of putting together the filleted fish tail and fish fins nailed to identify what fish was.
But what is Sashimi today? We see that from its origin this word is intimately linked to the word cut and now it is a gastronomic style in itself, in which the chef must know the product perfectly (usually fish or seafood) and have a domain experienced in the use of chopsticks, knives and cuts, since Sashimi is a way of preparing fish. And it consists in serving it raw, cut with a concrete thickness, not as thin as slices of carpaccio or as thick as a wagyu steak. It will depend on the decision of the chef, the type of fish or shellfish that will be served and the result you want to obtain, according to one cut or another, the Sashimi served will be of one variety or another, there are several names according to the types of cuts and if they are made to a filet of meat or fish: sogizukuri, usuzukuri, hirazukuri, itozukuri and kaku giri (more or less delicate cuts, with different techniques, complicated and precise as a clock).
And of course #sushilovers, we must not forget that this dish is NOT sushi, because as good experts in the field that we are, we already know that sushi is a determined way to serve cooked rice along with raw fish and / or vegetables. In this case, the Sashimi is another type of dish (without sushi rice) that can go alone or accompanied by decoration on the plate. In our restaurant Monster Sushi we have Sashimi of salmon, tuna and sea bream, which is more irresistible! And of course, always accompanied by the essential ginger and wasabi.
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