Sashimi

Do you know why Japanese cuisine is so abundant in raw fish and raw vegetables? In general, many products have minimal cooking. This is because the Japanese food philosophy says that the whole value of food is in its naturalness. In Japan, the ability of a cook to preserve the original taste of food, only emphasizing its merits, is considered the highest professionalism. One of the Japanese dishes that require certain skills and knowledge from the cook is "sashimi". From Japanese "sashimi" is translated as "punctured meat". The name is due to the original tradition of catching and storing fish: a sharp stick, like a spear, was used to fish. The puncture had to hit exactly the brain so that the fish died quickly and lactic acid did not appear. The caught fish was kept fresh in crushed ice for up to 10 days. Now traditions have changed and the taste of sashimi has changed too.
Sashimi is a raw (certainly sea!) Fish, cut into slices with a special thin knife - yanagi-ba. Fillets are usually used for sashimi: tuna, carp, sea bass, yellowtail, salmon, trout, halibut, perch, flounder, pike perch, catfish, cod. Sashimi is served at the very beginning of the meal, when the taste buds of the tongue are most receptive. Depending on the thickness of the slices and the method of slicing, the taste of sashimi changes. Fish slices can be from 1 cm in thickness to translucent. One dish is usually served: several types of fish on Japanese daikon radish, vegetables, pickled ginger and wasabi. Soy sauce is also served. Each fish is cut into 3, 5 or 7 slices. Sashimi is eaten in the same way as sushi, with chopsticks.