Category: Seafood
Sashimi is a Japanese dish consisting of thinly sliced raw fish or seafood that is typically served with soy sauce, wasabi, and pickled ginger. It is often considered a delicacy and is known for its fresh and clean flavors. Sashimi is commonly made with fish such as tuna, salmon, and yellowtail, but can also be made with other types of seafood such as squid or octopus. The quality of the fish and the skill of the chef in slicing and presenting the sashimi are key factors in the dish’s overall taste and appearance.
Flavor Profiles:
- Savory
- Umami
- Delicate
What goes with Sashimi:
- Cucumber –
- Rice –
- Soy Sauce – Soy sauce’s salty taste and umami undertones bring out the natural flavors of sashimi while adding a depth of savoriness.
- Avocado –
- Pickled Ginger – The tangy, slightly sweet flavor of pickled ginger serves as a refreshing palate cleanser, helping to reset the taste buds between bites of different types of sashimi.
- Sesame Seeds –
- Seaweed Salad – Seaweed salad’s mild brininess and crunchy texture offer a pleasant textural contrast to sashimi and contribute to the overall seafood experience.
- Wasabi – Wasabi’s spicy kick and pungent flavor help to enhance the taste of sashimi by complementing its fresh, delicate flavors.
- White Rice – The subtle flavor and texture of white rice helps to balance the taste of sashimi and cleanses the palate between bites
- Sushi Rice – The sticky texture and mild flavor of sushi rice provide a balanced contrast to the tender, delicate slices of sashimi.