Hideo Dekura, “Sashimi (刺身):The Essential Kitchen Series”, 2001.
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. a. Red & Oily flesh (bluefin … Continue reading Hideo Dekura, “Sashimi (刺身):The Essential Kitchen Series”, 2001.
