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| | Sashimi - Wikipedia, the free encyclopedia |
 | | Some sashimi ingredients, like octopus, are served cooked, but most fish, like tuna, are served raw. | | | Less common but not unusual sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats such as beef or horse. | | | The name sashimi may have come from the practice of sticking the tail of the fish on the slices, to let it be known which fish one was eating. |
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http://en.wikipedia.org/wiki/Sashimi
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| | AsiaCuisine: The Way Of Sashimi |
| | Sashimi is traditionally consumed with wasabi (Japanese mustard), shredded daikon and soya sauce. | | | Wasabi and daikon are eaten not only for taste, but also for their sterilising effect. | | | Sashimi (Japanese raw fish, shellfish or urchin roe, though the fish variety will be emphasised in this story) offers in its form direct access to the produce in absolute terms. |
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http://www.asiacuisine.com.sg/Nacws/1998/5/276/index.html
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| | Sashimi Index |
| | Sashimi is also served in the sushi restaurants. | | | But Sashimi usually is chilled, sliced fresh raw fish or seafood. | | | The best sashimi is when fish is fresh. |
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http://www.geocities.com/citynite/sashimi.html
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| | RecipeSource: Sashimi (sliced Raw Fish) |
| | TO SERVE: Sashimi may be composed of one fish or a variety of fish. | | | The wasabi may be mixed with soy sauce or tosa joyu to taste. | | | To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce. |
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http://www.recipesource.com/ethnic/asia/japanese/sashimi1.html
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| | Dummies::Enjoying Japanese Finger Food: Sushi and Sashimi |
| | Sashimi is often presented with a mound of finely shredded daikon; eat it between pieces of fish to refresh your palate. | | | Serving sashimi is an art form and can be as simple as a few slices of tuna on a plate, to a rainbow selection of fish with grated daikon radish, wasabi (a green Japanese horseradish), and dipping sauce on the side. | | | This is hot stuff!) to your sushi and sashimi to taste, and eat pickled ginger between bites of sushi to cleanse the palate. |
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http://www.dummies.com/WileyCDA/DummiesArticle/id-1737.html
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| | On-board handling of sashimi-grade tuna - A practical guide for crew members |
| | Sashimi is a traditional Japanese dish, made from thin slices of premium-quality raw fish. | | | The most popular sashimi fish are the red-meat species, particularly tunas and skipjack. | | | "Sashimi" in fact means much more than just "raw fish"; the term implies specific requirements regarding freshness, appearance, presentation, texture and taste. |
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http://www.spc.org.nc/coastfish/Fishing/Sashimi_E/Sashimi_E.htm
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| | Sashimi - Informatios about Sashimi from Sushismile.com |
| | Before the Sashimi pieces are eaten they are dipped into soy sauce. | | | Sashimi can be eaten just as Sashimi or as Nigiri Sushi, in which case the Sashimi piece is put on top of a small long piece of sushi rice. | | | Depending on the kind of Sashimi, wasabi or ground ginger is usually mixed into the soy sauce. |
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http://www.sushismile.com/english/Sashimi/sashimi.htm
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| | KOLOM Kompas Cyber Media |
| | Bila tidak, ikan tuna cepat menurun kesegarannya, dan tidak lagi memenuhi syarat sebagai sashimi. | | | Di masa lalu, orang Jepang hanya memakai tuna sebagai bahan sashimi. | | | Maguro adalah irisan sashimi dari jenis yellowfin tuna (banyak ditemui di perairan Indonesia!). |
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http://www.kompas.com/kcm/bondan/bd82.htm
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| | SASHIMI |
| | A true sashimi chef is a master of the knife, long before he (or she) cuts his (or her) first slice of tuna. | | | Though it's not often used by the amateur sashimi chef, the "string cut" is the way to deal with chewy seafood like squid, where the cuts are thin and long; the result is strips of seafood that can be used to literally wrap the rice. | | | Korean sashimi is typically eaten wrapped in lettuce leaves |
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http://www.geocities.com/adams_dhanjal/recipes/sashimi.htm
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| | sashimi -- Encyclopædia Britannica |
| | Characteristic of Japan are sushi bars that serve sashimi (raw fish slices) and sushi (fish or other ingredients with vinegared rice) at a counter. | | | The sashimi is accompanied by wasabi (green horseradish paste) and soy sauce. |
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http://www.britannica.com/eb/article-9065827
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| | sashimi Definition in the Food Dictionary at Epicurious.com |
| | Sashimi is usually the first course in the Japanese meal and sashimi bars abound in the United States for Westerners with Eastern tastes. | | | Special sashimi chefs are trained in slicing the fish in a particular way — depending on the variety — for the best presentation and eating enjoyment. | | | Because it's served raw, only the freshest and highest-quality fish should be used for sashimi. |
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http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4415
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| | Sushi Types -- Japanese nigiri, maki, and sashimi |
| | When sliced thick it is served with soy sauce, when sliced thin served with ponzu, a citrus flavored sauce. | | | Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing. | | | The beauty of the sashimi is that it lacks both the fishy smell and taste that would be its undoing. |
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http://www.international-gourmet.net/sushi/types.htm
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| | Sashimi! And Sushi Too! MetaFilter |
| | Sashimi, sushi, soup, fish and meat with lots and lots of Kikkoman soy sauce. | | | Sometime the palate just craves a footlong chili cheese dog (lunch today) with sport peppers, but there are other times... | | | Thanks for reminding me that sashimi is by no means just fish - all sorts of meats (including horse and chicken) are served in Japanese gastronomy. |
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http://www.metafilter.com/mefi/25233
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| | Seafood Recipies - Australian Fishing Shop |
| | Sashimi is very simple to prepare, so warm to 'sake' and enjoy a Japanese feast that won't be forgotten in a hurry. | | | All types of fish and shellfish can be prepared for sashimi, however, the stronger-tasting oily fish are best. | | | A traditional Japanese entree, sashimi is certainly the healthiest way to eat fish. |
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http://www.ausfish.com.au/recipes/sally/sashimi.htm
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| | Japanese Food: Sashimi |
| | In otherwords, the non-poisonous part can be eaten, and the poisonous part can't be eaten. | | | In comparison, Sashimi Grade is like eating the non-poisonous part of a Puff Fish, which is a small percentang. | | | And just like a Sashimi Grade fish which has been checked, if the Puff Fish is cut precisely, then it can be eaten. |
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http://experts.about.com/q/2885/3843219.htm
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| | Honolulu Star-Bulletin Local News |
| | While discriminating sashimi tuna buyers and consumers can tell the difference in the "plastic red" color of the gas-treated tuna, Kaneko said the less sophisticated will believe the redness in the product means high quality, which it is not. | | | Anyone who enjoys sashimi, especially during the holidays, knows that one telltale sign of top-quality ahi is the redness of the tuna. | | | In Hawaii, importers and wholesalers are taking advantage of the attractive price differential to use the frozen fish in sashimi, sushi and poke, which, until now, had been made using only fresh and occasionally high-quality frozen tuna. |
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http://starbulletin.com/98/12/05/news/story1.html
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| | Sushi and Sashimi |
| | I prepare a block of tuna from which to cut sashimi. | | | They always have excellent salmon and tuna, and there is usually a white fish suitable for sashimi (i.e., freshly caught, not frozen). | | | We always bring an esky or cool-bag with ice, or ask them to pack the fish with ice because the fish will be eaten raw. |
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http://wisebytes.net/food/sushisashimi.php
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| | Bonito Sashimi |
| | Raw Bonito is often eaten as a sashimi dish called Katsuo Tataki. | | | A raw fillet is simply seared under high heat by either searing on a very hot Hibachi for a few seconds on each side or you can sear it with a propane torch. | | | Bonito, like albacore gets mushy relatively quickly, and if not eaten within a day or so after being caught, it gets mushy to the point where it is difficult to cut without mushing. |
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http://www.freediver.net/freedivelist/recipes/fish/BonitoSashimi.html
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| | OutdoorsBest Forums: Sashimi help.... |
| | Sashimi is excellent, but it seems like it would be prudent to freeze first. | | | I was kind-of/ not surprised to hear this because I had always thought of Sashimi as fresh (not frozen fish). | | | He had mentioned to me that almost all fish served for Sashimi is frozen for 10-14 days to kill the nematodes/parasites. |
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http://outdoorsbest.zeroforum.com/zerothread?id=319470&postid=3847506
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| | [No title] |
| | Her sashimi plates with about one pound of sliced fish are also priced at $17 each. | | | For the New Year’s Eve weekend, when sashimi is a mandatory part of many festive meals, he anticipated ahi prices to jump to $17 or $19. | | | KAHULUI – Those craving sashimi for the New Year can expect an ample supply of fish and pretty reasonable prices during that peak New Year’s period when fish are usually scarce and prices normally soar. |
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http://www.mauinews.com/story.aspx?id=15588
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| | SUSHI and SASHIMI |
| | But though the ingredients for making sushi and sashimi at home are increasingly available, there remains the feeling that only professionals are capable of making these elegant Japanese foods successfully. | | | With easy-to-follow instructions and stylish photographs of each finished dish, sushi and sashimi removes the mystique from the preparation and presentation of these popular Japanese recipes. | | | Full descriptions are provided with each recipe, so whether you are arranging slivers of salmon or lightly marinating cubes of tuna, the results will always be impressive. |
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http://japaneselifestyle.com.au/books/sushi_and_sashimi.html
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| | Sesame Crusted Sashimi Tuna |
| | The Sesame Crusted Sashimi Tuna is far and away the best tuna preparation I've ever tasted. | | | This entrée is called "The Emperors Plate" and it features black and white Sesame Crusted Sashimi tuna, Marinated chili and baby octopus (yes I said octopus), giant clam crab and shrimp sushi rolls with wasabi and ginger cream cheese. | | | Sesame Crusted Sashimi Tuna - Sun Ray Grill |
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http://www.fishingtip.com/Tasters/SesameCrustedTuna.htm
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| | Sashimi |
| | While the other denotes raw fish or seafood, sashimi. | | | It's also considered impolite to order anything but sushi or sashimi from your sushi chef. | | | Who woulda thought some of my favorite foods would be what I used to use for bait. |
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http://home.comcast.net/~incubus52/sashimi.html
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| | Global Sashimi Knife - Cooking.com |
| | Sashimi Carving Knife has a remarkably sharp blade - just like the ones used by professional sushi chefs. | | | Loved by professional chefs, Global knives are an excellent choice for the serious home cook. | | | This may resemble a cook’s knife with a clipped tip, but the sharp... |
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http://www.cooking.com/products/shprodde.asp?SKU=135757
(266 words)
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| | Don Park's Daily Habit - Hwae - Korean-style Sashimi |
| | Unlike sashimi, hwae is made with live fish which means you get to pick the fish you want before sitting down. | | | Actually, a lot of good sashimi is actually made from live fish. | | | There is a restaurant that I know that ONLY serves live fish. |
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http://www.docuverse.com/blog/donpark/EntryViewPage.aspx?guid=774921af-be2a-41bb-a529-d54ee78cb098
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| | Catalina Offshore Products: Sushi/Sashimi Grade Fish |
| | The yellow fin tuna is usually known as ahi, but is also served as maguro in many sushi bars. | | | Tuna: We carry sushi / sashimi grade blue fin tuna and sushi grade yellowfin tuna. | | | Escolar: We now carry escolar, which is known as white tuna on the east coast. |
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http://www.catalinaop.com/sushifish.htm
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| | Salt Lake City Weekly - Sashimi Swimming Upstream |
| | Prices for Mikado’s sushi and sashimi run from $5.50 for an order of tuna (“maguro”) to a whopping $55.95 for a large sushi/sashimi platter with 15 pieces of sashimi, 10 nigiri and two hand rolls. | | | But generally speaking, the sushi and sashimi is artfully constructed using the freshest ingredients by talented sushi chefs like Sunny and Brad. | | | The menu doesn’t differ much from the other Mikado locations: There is an extensive list of sushi and sashimi, specialty hand rolls (“maki”), “otsumami” appetizers known as “Japanese Tapas,” and a selection of hot dishes like beef tenderloin teriyaki, vegetable tempura, and steaming bowls of “udon” Japanese noodle soup. |
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http://www.slweekly.com/editorial/2004/dine_2004-03-18.cfm
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| | « sushi new york city » |
| | Sushi, meaning "seasoned rice," is often confused with sashimi, which means "sliced raw fish." Sushi originated in the orient as a method of preserving fish. | | | Do not order anything other than sashimi or sushi from your chef. | | | You may ask the chef for his recommendations. |
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http://www.sushinyc.com/etiquette.asp
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| | silentblue Quantified: Sashimi on thin ice |
| | Sushi chefs are saying freezing the fish will ruin their taste and turn their textures from buttery and firm to chewy and mushy. | | | As you all know, sushi, sashimi and Scandinavian cuisine often demands completely fresh, raw fish. | | | This article in the Toronto Star made me sad - in 90 days all Toronto restaurants cannot serve raw fish. |
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http://www.silentblue.net/mtarchives/000922.html
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| | SUSHI |
| | Side dishes, although strictly not sushi or sashimi are also introduced as they can be regularly offered and served in the same restaurant. | | | The notion that sushi is exclusively made with fresh fish is a misconception commonly encountered in Europe or America with the imaginable consequences. | | | After all, is there a better place to eat sashimi than a sushi restaurant? |
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http://rgmjapan.tripod.com/SUSHI.html
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| | Hiro's Soars in Petaluma / Stylish Japanese restaurant offers pristine sushi, sashimi |
| | If you order Komuro's sashimi platter ($18), for example, the banana-shaped silver leaf glass bowl will be filled with crushed ice, carpeted in bamboo leaves and topped with a roughly textured mat of delicate twigs. | | | The pristine look translates to the taste, and the presentations are as fresh as the fish. | | | Perfect slices of ahi, salmon, hamachi, maguro, shiro and ebi are propped on piles of pickled ginger with a scattering of flowers that make the whole thing look like a bonsai landscape. |
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http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/reviews/restaurants/7077632300.DTL&type=food
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| | Tuna |
| | Although the largest canned tuna market is the United States, because dealing prices for sashimi tuna are some 20 to 30 times greater than for canned tuna, tuna parts that can be used for sashimi are all brought into Japan. | | | To meet Japanese demand for sashimi tuna, tuna are caught in seas around the world. | | | Meat fillets and fish meat are considered together; their imports have been increasing since 1993. |
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http://www.pic.or.jp/jp/jmi/013.htm
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| | Asian Economic News: Sushi, sashimi in H.K. generally safe: officials |
| | Japanese sushi and sashimi are so popular among Hong Kong people, many of whom are seafood lovers, that they can be found not just in Japanese eating places, but also in Chinese and Western restaurants, fast-food shops, supermarkets and convenience stores. | | | ''Sushi and sashimi are very popular in Hong Kong and many citizens consume these high-risk foods,'' Leung Pak-yin, a deputy director of the Food and Environmental Hygiene Department, told a press conference. | | | ''Know more about Japanese sashimi,'' Hong Kong's food and hygiene authorities advised local consumers and food handlers Friday. |
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http://www.findarticles.com/p/articles/mi_m0WDP/is_2000_May_1/ai_61968233
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| | Noda's - Sushi & Sashimi Menu |
| | 6 pieces of sushi, 1 tuna roll and 12 pieces of sashimi (chef's choice) | | | 8 pieces of tuna sashimi over seasoned rice |
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http://www.ezpages.com/n001mnu5.htm
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| | Sashimi Grade Tuna Salad - Recipes at FreshFish4U.com |
| | Sashimi Grade Tuna Salad - Recipes at FreshFish4U.com | | | Please visit our product page to learn why we are known throughout the world for having the highest quality fresh fish and seafood at very competitive prices. | | | 1 (6 oz.) sashimi tuna, grilled, and split into pieces |
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http://www.chamtech.com/fishnet/recipes/363.htm
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| | Top Tastes Forums: Sushi..Sashimi...the secret why..... |
| | Buying sashimi grade fish is a must but they're too expensive. | | | To answer your question, sushi chefs use fresh (isn't that always the case?) fish. | | | The best tip I can give you is, you buy frozen fish at a Korean market. |
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http://www.toptastes.com/cgi-bin/ubbcgi/ultimatebb.cgi?ubb=get_topic&f=16&t=000049
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| | Legal Ramblings: Never eat lobster sashimi |
| | Never eat lobster sashimi: I have always been an avid meat-eater, but today I came the closest I have ever come to actually renouncing the consumption of animals. | | | Then my brother (a non-sushi eater) said that he had seen the lobster move. | | | Suddenly, I don't find that very funny anymore. |
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http://www.scwu.com/news/static/102844665262784.shtml
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| | [No title] |
| | Nuta is Vinegared fish served with miso and chopped green | | | One of the favorite fish eaten by the Japanese is sashimi, thinly | | | sashimi, one plate of Ikura (salmon roe) and Uni (sea |
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http://www.inet-shibata.or.jp/~ytoshi/japan/food/fish/sashimi/sashimi5.htm
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| | Sonodas Sushi - Menu - Sushi And Sashimi |
| | Assorted raw fish on vinegared rice, seven pieces of sushi with tuna roll and Sashimi | | | Assorted raw fish on vinegared rice, ten pieces of sushi with California roll | | | Sonodas Sushi - Menu - Sushi And Sashimi |
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http://www.sonodassushi.com/menuSushiRolls.asp
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| | Sashimi |
| | Sashimi, sushi as long as the fish is fresh it is yummy! | | | There is no rice in true sashimi, only fish or seafood. | | | There is even a canned saki from Japan that has a self cooler. |
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http://www.locogringo.com/forums/printable.asp?m=59385
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| | Loopy Meals |
| | Anyway, despite being the manly-man that I am, I confess to have a weakness for Salmon and Tuna Sashimi. | | | These dainty little delights are small, colourful and you always look cute eating them. | | | I always regarded Sushi and Sashimi as girlie food. |
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http://loopymeals.blogspot.com/2005/06/man-eating-fish.html
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| | Wines With Sashimi & Sushi |
| | All too often the only option that comes to mind is sake when one selects a beverage to compliment flavors of sushi and sashimi. | | | Wine & Cheese - Leading you through their Dance | | | This month we asked the super wine savvy - Christophe Le Chatton, to make a couple of alternative suggestions... |
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http://www.globalchefs.com/wineGuy/pairingWine/wgp008sas.htm
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| | Re: Sashimi vs. sushi quality |
| | >> According to my Japanese dictionary, sashimi is fresh meat eaten raw, | | | > >> According to my Japanese dictionary, sashimi is fresh meat eaten raw, | | | >Could raw Dutch herring be considered a form of sashimi? |
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http://www.cyclingforums.com/showthread.php?t=209195
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| | Sashimi Sashimi on Centerstage Chicago - Sashimi Sashimi : 640 Church, Evanston, (847) 475-7274, Restaurant, Japanese, ... |
| | Go for the sashimi salad with tuna for $6.50, $1 miso soup and California maki for $2.90 for a well-balanced meal that doesn’t imbalance your bank account. | | | The veggie maki with cucumber, avocado, lettuce, yama cobo, shiitake mushroom and fried tofu for only $5.75 allows for a couple of nigiri like the ika (squid) for 95 cents with some nickels to spare. | | | Sashimi Sashimi, a sunlit, loft-like space with pastel colored walls, white and avocado seats and two long walls lined with window seating, has a definite cafeteria feel to it. |
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http://centerstage.net/restaurants/sashimi-sashimi.html
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