Tasty Tokyo - Here’s How A Real Japanese Master Chef Prepares More Than Delicious Sashimi

I could eat raw fish all day long. Salmon. Tuna. Eel. Just cut it and throw it into my mouth. Sure, I love sushi, too, but I don’t care about…
Tasty Tokyo

Here’s How A Real Japanese Master Chef Prepares More Than Delicious Sashimi

I could eat raw fish all day long. Salmon. Tuna. Eel. Just cut it and throw it into my mouth. Sure, I love sushi, too, but I don’t care about fancy rolls with strange fillings, just give me fresh, raw fish. That’s why sashimi is even better than sushi. It’s more fish, and more nature, more real. And fewer extras. I’m a food minimalist. If you know what I mean.

Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the palate. It’s popularly served with soy sauce and condiments such as with wasabi paste and fresh ginger.

Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. The sliced seafood that composes the main ingredient is typically draped over a garnish. And one Japanese master chef knows how to make the best sashimi out there. Just watch this video and get hungry while looking at that delicious fish. I could eat raw fish all day long.

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