Sashimi - Japanese Fresh Raw Fish

Sashimi is fresh and raw fish and seafood crafted with knife cuts and accompanied by Japanese soy sauce and wasabi.

Historically, Sashimi was imported into Japan from China in the 14th century. It became a fashionable dish. In the 15th century, soy sauce was imported into Japan and Sashimi gradually developed into today’s Japanese classic dish.

Sashimi, with its fresh ingredients and elegant style, attracts a lot of fans and is a favourite amongst Yuhoki’s customers. Normally each piece of fish needs to be about 0.5cm think which is its optimum thickness. However, for some types of fish such as snapper, the cut needs to be thinner.

Many people like to mix soy sauce with wasabi and then dip the meat into the mix. Actually, the typical way to have sashimi is to dip it in a small amount of wasabi and then soy sauce; this will give a “layering” taste in the mouth. The unique taste of wasabi masks the fishy taste of the raw fish pieces and at the same time stimulates your taste buds, and the savoury taste of soy sauce will make you want another piece immediately. Yuhoki also offers chopped white radish as accompaniment. Sashimi and white radish together give a cool fresh taste as well as eliminating the fishy taste and helping digestion.

Yuhoki’s Tuna Sashimi has a distinct layering effect, with each layer separated by fat and each row is lined up neatly against another. Adding a bit of wasabi to the Sashimi and then dipping it in soy sauce, you will taste the different layers of slightly sweet tuna meat (not too soft and not too tender) and feel the texture of the fish. You can easily tell the freshness of the tuna.

Salmon sashimi is another favourite of Yuhoki’s customers, with its distinct red and white stripes. Salmon has a mellow taste and is naturally oily. Compared with tuna, salmon is softer.

We also like to introduce to you Kingfish sashimi, with its white jade-like colour. Kingfish’s meat feels firmer than Salmon. Its taste is between salmon and tuna.

It is worth noting that sashimi’s nutritional value cannot be underestimated as there is nothing added to the fish itself so the original nutritional value is retained. Also the protein in sashimi high quality which differs from the normal protein. Sashimi is also rich in vitamin and a trace of minerals and low in fat.

If you fancy some sashimi, pop down to Yuhoki today.