PREPARING RAW FISH
As the largest consumers of raw fish in the world, the Japanese know their fish quality - it's the most important aspect in the classic and popular preparation method. Cornwall is renowned for the freshness and quality of its fish.
Method
Sashimi is simply thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in Japanese cuisine. While similar to sushi, Sashimi is distinct for its absence of rice.
Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Serving suggestion
Serve with fiery Japanese green mustard (Wasabi) and grated Japanese raddish.
