sashimi
[ sah-SHEE-mee ]
Sliced raw fish that is served with
CONDIMENTS such as shredded
DAIKON radish or
GINGERROOT,
WASABI and
SOY SAUCE. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi. Some Japanese restaurants keep the fish alive in water until just before preparing it. Special sashimi chefs are trained in slicing the fish in a particular way-depending on the variety-for the best presentation and eating enjoyment. Sashimi is usually the first course in the Japanese meal and sashimi bars abound in the United States for Westerners with Eastern tastes. See also
SUSHI.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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