Sushi & Sashimi: The Basics 5 – Sashimi Presentations

Aji Tataki/Horse mackerel Tartare served at Sushi Ko, Shizuoka City

Sashimi, as almost everyone knows means thin slices, whether it be fish, meat or vegetables. When raw fish, seafood or meat is not sashimi but served raw, it is usually called tsumami/side, snack.
Fish and other seafood van be presented solely as sashimi or as a combination of sashimi and tsumami.

The possibilities are infinite as there are many ways a chef can cut and present his food.

Below I propse a “small” selection of waht can be found in Japan.
here is a little challenge for you:
Can you recognize all ingredients?

Usu tsukuri style/Thin cut style

Japanese Cuisine Sashimi O-Tsukuri/Plate

Another Japanese Cuisine Sashimi O-Tsukuri/Plate

Japanese Cuisine Sashimi O-Tsukuri/Plate in Kado/Square style

I suppose you recognize this single sashimi served in Somen/thin noodles style!

Another way to serve the whole fish

A simple individual plate of sashimi

A more sophisiticated individual plate of sashimi and tsumami

An individual Plate of sashimi served with the seasoning

Elegant and simple individual plate of sashimi!

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Why may Shizuoka people be justified in assuming they eat some of the best in Japan?

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