Hideo Dekura, “Sashimi (刺身): The Essential Kitchen Series”, 2001 was a Japanese rawness recipe book.
Sashimi (刺身) is the “fishes piece” eaten with a dipping soy-sauce.
Sushi (寿司) is an “oshi” pressing (押し) of fishes (finfish/shellfish) piece onto a rice-pillow (shown below).
Five “finfish appearance” types are important in sashimi.
(bluefin tuna, mackerel, bonito).
b. Pink & Oily flesh
(ahi tuna, salmon, kampachi).
c. White & Oily flesh
(Chilean seabass, escolar, albacore).
d. White & Lean flesh
(halibut, rockfish, lingcod).
e. White & Flaky flesh
(sea bream, red snapper, flounder).
The list below of “popular sashimi” finfish and shellfish is Japanese names (English in parenthesis).
- Katsuo (Bonito) 鰹
- Sake (Salmon) 鮭
- Maguro (Bluefin Tuna) 鮪
- Ahi (Yellowfin Tuna) 黄肌
- Engawa (Halibut) 大鮃
- Hotate (Scallop) 帆立
- Ebi (Sweet Shrimp) 海老
- Akagai (Red Clam) 赤貝
- Ika (Squid) 鰞
- Tako (Octopus) 鮹
- Saba (Japanese Mackerel) 鯖
- Aji (Horse Mackerel) 鰺
- Kanpachi (Yellowtail) 平政
- Tai (Sea Bream) 鯛
- Sanma (Mackerel) 秋刀魚
- Suzuki (Sea Bass) 鱸 ————————Hideo Dekura, “Sashimi (刺身): The Essential Kitchen Series”, 2001 was a Japanese rawness recipe book.
