Shinji-san's Sashimi Platter

Shinji-san often makes fresh sashimi for part of our dinner!

Cool Sashimi Presentation

In this fantastic presentation, called "funamori" the fish is fileted, sliced, and then returned to its owner in this awesome design. This is a very classic presentation that allows you to see the freshness of the fish (by checking the eyes and the gills). This is garnished with grated ginger and soy sauce.

Buri no Sashimi

This is a yellowtail ( Japanese amberjack ) sashimi.

Name of yellowtail in Japanese changes as it grows up.
Actually, the name of the fish are diffirent with size.
We usually call yellowtail "Buri" when it is more than 80cm long.

Buri is oily and has rich taste.
Especially, It is very oily and delicious in winter.
Buri is good for sashimi.

Shinji-san's Sashimi Platter

Shinji-san often makes sashimi platters like this for dinner.

Sanma Himono and Sashimi Style

The sanma was eventually turned into himono on the top and sashimi on the bottom. The himono is salted and left out to dry so it becomes rich in umami and all we need to do is pop it into the fish grill. The sashimi is an intense, rich, oily fish so it is sometimes good to have it with a bit of grated ginger with the soy sauce to cut through the fat.

Amaebi no Sashimi

This is a sashimi of Amaebi.
Amaebi is a shrimp which has beautiful pinc colour.
It live at depths of between 200 and 500m.

Literaly, "amaebi" means sweet shrimp.
It has a unique sweet taste, if it is eaten as raw.
And It has a soft texture.

I like drink hot sake(rice wine) slowly with having this sashimi.

Celebrating our Wedding with Guys from Tsukiji

Some of the guys that Shinji works with at Tsukiji took us out to celebrate our wedding. This was the main course, the sushi course. My favorites was the anago, kohada and uni. One great benefit of being married to a Tsukiji guy is the great seafood we are exposed to. And, the guys from the market are very down to earth and passionate about fish.

The Sashimi Course

A gorgeous plate including tuna, chutoro, ootoro, hamachi, scallops, shrimp and more.

Sanma no Sashimi

"Sanma" means pacific saury.
I have already introduced you Sanma no Shioyaki.
It is most popular sanma dish.
But it is also good to eat sanma as sashimi, if it is so fresh.
In these days, sanma for sashimi are sold in supermarket.
In my case, I put grated ginger and soy sauce on it, and eat it.

Hotate Kaibashira no Sashimi

This is scallop sashimi.
It has nice texture and nice taste.
And it is also nutritious food.

Scallop is rich in ingredients of "Umami".
"Umami" is one of five basic taste.
So it is delicious.


(note)
"Hotate" means scallop.
"Kaibashira means an adductor muscle in a shellfish.

Hirame no Sashimi

Hirame is a one of flat fish.
It is a popular ingredient of sashimi among white meat fish as well as seabream.
Especialy wild Hirame is expensive.
So I went to the supermarket to buy it in late time, because I want to get it in half-price.
Hirame has plain taste and pleasant texture.

Tako no sashimi

Tako means octopus.
Octopus is rich in taurine, so it is a healthy food.
It is chewy, but it has good taste.
We usually put Wasabi on it, and dip it in soy sauce, and eat.
But I some time squeeze lemon on it, and eat.
It is also good.

Maguro no Sashimi

This is Akami( lean) of Maguro.
Maguro means tuna.
It is a typical Sashimi dish, and rich in protein.

I introduce some species of Maguro, which is good for Sashimi in Japan.

Kuro Maguro ( Pacific blue fin tuna )
It is also called "Hon Maguro".
It is the Maguro which is only called "Maguro" in narrow sense.
It is the most popular Maguro in Japan.

Minami Maguro ( Southern blue fin tuna )
It is also called "Indo Maguro".
The figure of it is similar to Kuromaguro.
It is popular Maguro after Kuro Maguro.

Mebachi ( bigeye tuna )
It is also called " Bach".
It is popular Maguro after Kuro Maguro, Minami Maguro.
Especialiy it is popular in estern part of Japan.
Sashimi in photo above is Mebachi Maguro.

Kihada ( yellow fin tuna )
It is not so oily.
It is popular in western part of Japan.

Katsuo no Tataki

This is sometime called "Tosa-zukuri".
Because it is regional dish of "Tosa".
"Tosa" means Kochi-prefecture.
Oridinally it is a fisherman's dish.
"Katsuo" means bonito. It is a typical early summer fish in Japan.

Filleted bonito is grilled lightly.
Just surface of filleted bonito was grilled.
But inside is still raw.
And put into water with ice.
And sliced thicker than sashimi.

Usually we pour Tare(sauce) on it.
and seavr some vegetables(sliced onion, Shiso leaf ,grated ginger , sliced garlic and so on ) on it.


Photo above is "Katsuo no tataki" which is before sliced.
It is on the fresh fish counter in the supermarket.