Published On: Tue, Dec 2nd, 2014
Food | By Dion

Sashimi, A Must-Try Authentic Japanese Cuisine



Sashimi is raw thinly sliced food. It‘s undoubtedly one among the most popular dishes in Japanese cuisine. The most common food eaten as sashimi is seafood, yet other types of meats such as deer, beef and horse as well as other foods such as konnyaku and yuba tofu skin could also be served as sashimi. Sashimi dishes are widely available at different types of restaurants and especially izakaya. These slices of raw seafood are oftentimes presented arranged on the top of shredded daikon and then garnished with shiso leaves.


How to Eat

Many types of sashimi are mostly seasoned with soy sauce. Each piece is dipped into the small dish of soy sauce prior to eating it. It’s commonly the diners’ who fill their own small dishes with the soy sauce. Depending on the kind of sashimi, a bit of ground ginger or wasabi is usually added to the sashimi. Elegantly, this should be done by dabbing the ginger or the wasabi directly onto the fish slices.


Types of Sashimi

Below are some among the more popular types of sashimi that tourists are likely to encounter on their trip in Japan. Most popular types of sashimi are easily found year round and nationwide, except for some that are noted.




photo: shizuokasushi

Maguro or Tuna

Maguro is a type of sashimi found at almost all restaurants that has sashimi on their menus. Almost all parts of the fish are served. The most common part is the akami, which is the lean, meaty and firm part of fish the deep red loins.


Sake or Salmon

Sake or salmon sashimi is another popular type of sashimi. It has fatty, delicious and tender bright orange flesh. In some restaurants on the menu you would find salmon toro, which is the fattier tuna belly counterpart.

Tai or Sea Bream

Tai, with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.

Saba or Mackerel

Although it is more popular served as grilled fish, the mackerel sashimi or saba is commonly enjoyed as sashimi when it is in season. The fish oily flesh provides it a meaty and smooth flavor that goes well with grated ginger and green onions.





Katsuo or Skipjack Tuna or Bonito

It is actually the main ingredient for fish stock or dashi, the katsuo is one among the most essential type of fish in Japanese cuisine. Skipjack tuna could be served as sashimi, yet it is more common to be eaten in a similar dish as sashimi called Katsuo no Tataki. This dish is basically the katsuo loin that is lightly seared around the edges, then sliced and served with garnishes like grated ginger or garlic and citrus based sauce.

Kanpachi or Amberjack/Greater Yellowtail

Kanpachi is a type of amberjack or yellowtail fish that is usually served as sashimi. The Kanpachi has a lighter, with more translucent color than buri. The fish, which is mild and lean is at its finest in the early summer.

Buri Hamachi

Buri / Hamachi


Buri/Hamachi or Yellowtail/Amberjack

It is closely related to kanpachior buri, which also known as hamachi, is actually another common yellowtail fish that is served as sashimi. Buri has a high fat content that resulting in a rich and buttery flavor sashimi.


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- the man who love japan , culture, people ^_^

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