Sashimi

Sashimi

The word sashimi originated in the Muromachi period and it means “pierced body”. Sashimi is often the first course of the meal as Japanese people consider it to be the finest dish of the Japanese cuisine as a result of its delicate texture and exquisite taste. Common fished used for Sashimi are Tuna, Salmon and Swordfish. The main parts of the fish used for Sashimi are its belly. In Japan, Sashimi is commonly eaten leading to a high demand of fished. Countless consumers have taken their taste buds on a roller coaster ride as they experience the different types of fishes. Some of the more adventurous people even take the risk of trying out poisonous fishes like the Puffer fish or the Sea Urchin.  The culinary step is so complicated that it used to be only done by Samurais, thus, the exquisite preparation must be executed with nothing short of perfection, otherwise, terrible consequences are most likely to follow.

            At Sushi Tei, we ordered a plate of Salmon Sashimi. It was the first time for some of us as we had not tried Sashimi before due to the obvious fact that it was raw and looked somewhat disgusting. However, never ever judge a book by its cover, for when we tried it, the taste was absolutely phenomenal! Along with the condiments, the unique taste of the raw fish accompanied by the burning sensation of wasabi, which can be eye-watering for first timers, had thrilled us.

 



A rather expensive and exquisite set of Sashimi from a previous visit at Sushi Tei

 

Salmon Belly at Sushi Tei