Recently, in our vast Japanese cuisine quite successfully competes with Italian. Although the latter cuisine is presented more widely and its prices are much more affordable, however, the dishes of neighbors from the Asian islands are gaining popularity. Older people are less willing to succumb to their temptations: nevertheless, they like fried and with the presence of meat, and with potatoes (preferably), rather than rice. However, the younger generation is increasingly leaning towards Japanese cuisine. There are several explanations for this: such food is consumed conveniently (in almost any circumstances), it is exotic and unusual food, moreover, they say, low-calorie and very useful for the body.
Let's define the terms
The vast majority of people with a very rough idea of the cuisine of the mysterious islands believe that only sushi is eaten there. Well, sometimes even rolls. What is it, and how dishes differ from each other, few know, and even fewer people are eager to learn more.
However, there is still a difference. Let it be small between rolls and sushi and consists mainly in the method of folding and size. Individual sushi usually has fewer rolls, and the latter simply roll up a little differently than our most famous dish. Sashimi is a completely different matter. That this is a completely different dish, confirms at least the fact that rice does not enter it at all. Moreover, in most cases, classic sashimi does not even take shape like rolls and sushi - just pieces of ingredients are laid out beautifully on a plate. At the same time, there are sashimi sushi. In this case, the filling is still wrapped in seaweed, but rice is still missing, and the fish component or seafood is accompanied by the same traditional Japanese vegetables. Sashimi rolls also have a right to exist. Again, they differ from land only in shape (sometimes in size), but the principle is respected.
Japanese traditions regarding sashimi
Even those who quite often look at Japanese cafes, restaurants and small eateries do not always correctly treat sashimi. That this is almost the most exquisite dish, few know. But the bearers of these traditions and owners of unique recipes believe that sashimi should be eaten, first of all, before the language has lost its subtlety of perception. It is assumed that the fish flavor in this dish is not overshadowed by any other ingredients, so that you can feel all the shades and compare different components with each other.
The main component of the dish
So, let's figure it out: sashimi - what is it? First of all, it is a fish. And since there is nothing to mask its taste, quality and freshness (recall, sashimi does not contain rice), the fish must be of high quality. Moreover, only marine varieties are suitable for this dish: Japanese cooks believe that river fish have neither taste, nor smell, nor the structure of meat suitable for sashimi.
Let us draw your attention to the fact that initially they tried to call such a dish the word “kira”. Samurai interpreted this term as "cut." But even Japanese culinary experts came to the conclusion that the form does not match the content. The current name can be translated as “sharp knife”.
Cutting rules
Of no small importance is how fish is cut for sashimi. That this is exactly the right dish should show very neat pieces. To achieve this result, they usually use a special extremely sharp knife. Moreover, even such a knife can not cope with its task. Therefore, the fish is pre-cooled for about an hour (but in no case frozen). Next, classic sashimi is covered with vegetables, supplied with sauces (soy and wasabi) - and on the table.
What to combine with
Not everyone trusts the food service, even the modern one. Therefore, many tend to cook sashimi on their own. The recipe, in principle, is simple. The main thing to remember is that it is better to take vegetables like: daikon, radish, cucumbers, lettuce. For greater authenticity when serving, you need to lay out the odd slices of fish. And everything in the complex requires an aesthetic presentation.
Even from ordinary tuna can be made completely Japanese sashimi. The recipe includes 200 g of fish, green onion feathers (a usual "bazaar" bunch) and soy sauce, only lemon Ponzu is better, it only needs a spoon.
Tuna fillet is washed and dried. If there is a suspicion that it is stale - soak for 20 minutes in cold water. The dried fillet is cut into identical small pieces, poured with sauce and sprinkled with small onion rings.
If this is too easy for you, you can attend to a special sauce. Most experts claim that soy sauce is needed. At the same time, the “owners” of the recipe, the Japanese, have almost their own, personal, for almost every type of fish used in sashimi. Such a sauce would be quite adequate for the Russian taste (and, moreover, very compatible with fish): 2 large spoons of mustard and vinegar (which is stronger, 9%), the same spoon of black pepper, half a head of garlic and a small spoon of sugar. All this is mixed (something that needs grinding, chokes), for sophisticated consumers, you can add lemon juice to the recipe. Lick your fingers!
And you thought it was difficult?