Japanese Sashimi

Japanese Sashimi

　　Japanese Sashimi

　　　　The Japanese call themselves “a people thoroughly devoted to eating fish.” The Japanese have various ways of preparing fish—raw, cooked, dried, or cured—but sashimi is considered the most prestigious. It is served as the highest form of hospitality at state banquets or when ordinary people entertain guests.

　　　　The Japanese call sashimi “刺身” (pronounced sashimi). A typical sashimi platter might include tuna, sea bream, or yellowtail, but the most luxurious kind is made from tuna. When the meal begins, you may be shown a tank of live fish, which are caught, killed, skinned, and deboned right before your eyes. The fish is then sliced into paper-thin, translucent pieces and served on a plate. Dipped in condiments and savored slowly, the taste is truly indescribable. Even foreigners who don’t usually eat raw fish often find themselves wanting to try it again after just one bite.