Assorted Sashimi
A selection of fresh, raw fish.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Sashimi's origins can be traced back to ancient Japan, evolving from the practice of preserving fish by slicing it thinly. Initially a way to prevent spoilage and appreciate the fish's freshness, it gradually transformed into a culinary art form, emphasizing precision, presentation, and the quality of ingredients. Soy sauce, wasabi, and other condiments were later introduced to enhance the flavors and provide a more balanced experience.
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Sashimi is deeply embedded in Japanese culture, representing not only a culinary delight but also an appreciation for nature and craftsmanship.
Respect for Ingredients
Sashimi embodies the Japanese principle of respecting the natural flavors of ingredients. Minimal processing allows the inherent qualities of the fish to shine through.
Art of Presentation
The arrangement of sashimi on a plate is an art form in itself, with attention given to color, texture, and composition. The visual appeal is considered as important as the taste.
Seasonal Delicacies
Certain types of fish are preferred during specific seasons, reflecting the Japanese emphasis on seasonality and enjoying ingredients at their peak flavor.
Ritual and Etiquette
There are specific etiquette guidelines associated with eating sashimi, such as using chopsticks properly and avoiding double-dipping in the soy sauce.
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Assorted sashimi offers a symphony of delicate and varied flavors, highlighting the natural tastes of the ocean.
The primary flavor is the pure, unadulterated taste of fresh seafood. Each type of fish possesses a unique texture and flavor profile, ranging from the buttery richness of salmon and tuna to the subtle sweetness of sea bream and the clean, firm texture of octopus. Soy sauce adds a salty umami depth, while wasabi provides a sharp, cleansing heat. Ginger acts as a palate cleanser between different types of fish, allowing diners to fully appreciate each distinct flavor. Garnishes such as shiso leaf or daikon radish contribute subtle herbal or earthy notes.
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Order Matters
Start with the milder-flavored fish and gradually progress to the richer or stronger-flavored varieties. This prevents overpowering the more delicate tastes.
Wasabi Usage
Instead of dissolving wasabi into the soy sauce (which is often frowned upon), place a small amount directly onto the fish.
Soy Sauce Moderation
Dip the fish lightly into soy sauce, as too much can mask the delicate flavors. The goal is to enhance, not overwhelm, the taste of the fish.
Ginger Cleansing
Use pickled ginger (gari) to cleanse your palate between different types of fish, allowing you to fully appreciate each distinct flavor.
Freshness is Key
The quality of sashimi hinges on the freshness of the fish. Look for reputable establishments known for sourcing high-quality seafood.
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