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Tiradito of Lima. Tiradito is a Peruvian dish of raw fish, cut in the shape of sashimi, and of aspect similar to crudo, and carpaccio, in a spicy sauce. [1] [2] It reflects the influence of Japanese immigrants on Peruvian cuisine. [3]
Hamachi (魬, はまち): young (35–60 cm) yellowtail [9] [3] [5] Engawa (meat close to the fin of a flounder) nigirizushi. Dojo (ドジョウ): Japanese loach [3] Ei (エイ): skate [3] Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish [3] Fugu (河豚): puffer fish [3] Funa (フナ): crucian carp [3]
Hamachi crudo from Balsan restaurant at the Waldorf Astoria Chicago In Italian , crudo ( Italian: [ˈkruːdo] ) means 'raw'. [ 1 ] In Italian cuisine , this word can be used with a lot of food: pesce crudo means 'raw fish', and carne cruda means 'raw meat', similar to steak tartare .
Sashimi on a Shigaraki ware plate. Sashimi combo served on a wooden plate consists of slices of assorted fish flesh.. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
It is known as shiyu (鰤魚) in China, bang'eo (방어) in Korea, and buri or hamachi in Japan. Although it is frequently listed on menus as "yellowtail tuna", it is a fish of an entirely different family, the Carangidae, rather than the family Scombridae that includes tunas , mackerels , and bonitos .
Some of the restaurant's other main-course options include langoustine tartare with flying fish roe, cauliflower, and macadamia puree; terrine of creamy foie gras with brittle black truffled praline served with cider-poached quince, pomegranate and chestnut cornbread; or hamachi with black truffles and foie gras in millefeulle pastry.
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2]