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While sashimi is simply the meat, sushi includes rice and often ingredients like seaweed and vegetables. That’s right: What makes sushi sushi is the vinegar-dressed short-grain rice, not the ...
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.
Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1] [2] [3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the mouth. [1]
In Japanese it's the 'a' that has the stress, and the first 'i' is barely heard ('SASH-mee'). Of course it's up to English-speakers how they want to pronounce it in English, but the way the pronunciation is presented here - right after the Japanese letters - implies that this is the correct Japanese way to say it.
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Pouring soy sauce over white rice is not a Japanese custom, nor is it good form to pour soy sauce directly over sashimi or sushi. Soy sauce is a condiment to be used with discretion, just enough to enhance, but not overwhelm the flavor of the food to which it is added.
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]
It is a popular item in high-class Japanese cuisine. Serving and preparation methods include sashimi , as a steak, frying, and roasting alive ( 残酷焼 , zankoku-yaki ). [ citation needed ]