La Japanese gastronomy It is one of the most attractive for its mixture of flavors, textures and colors. And, despite not needing many ingredients to be exquisite, it is considered one of the most elaborate cuisines since the preparation of some typical dishes de Japanese food it requires "artist's" hands.
Within the saucers that protrude in the Japanese food, we find the Sashimi. Bill Sashimi It is a preparation that is carried out with different seafood or raw fish, which are cut or filleted following different techniques and specific movements. The great masters of Japanese cook demonstrate an innate ability to present this dish.
A very important aspect to take into account is that the Sashimi It is not the same as Sushi (confusion that usually originates when you have a first contact with the Japanese food). This confusion within the Japanese food It usually happens because both preparations have a common ingredient: raw fish. But, Sashimi and Sushi differ in that the Sashimi it does not have rice.
This Japanese dish is usually accompanied by different types of hot sauces. Among the most recognized are: Wasabi (japanese seasoning which is also mixed with soy sauce), Ponzu (made with rice vinegar and mirim) and the soy sauce. In any case, it is not a mandatory requirement to dip the fish in the sauces before eating it.
For the preparation of this dish, the specialists of Japanese gastronomy have to abide by different precepts. The Sashimi It stands out for maintaining a balance between the ingredients that comprise it, and in turn this balance will be modified depending on the number of people who are eating at the table. The more people are waiting to eat, the more varied the fish will be.
In addition, it must be taken into account that each type of fish or each specific part of its body is applied a different cut. Salmon and tuna, for example, have a cross-section known as Hira-zukuri, while seabass is cut extremely fine called Usu Zukuri.
If we go to a restaurant Japanese food or are we invited to a japanese homeWe will surely taste Sashimi as a first course, since it is thought that in this way we will taste the flavors without our palate having tasted stronger flavors before.
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