Do you like Japanese food? Eat sashimi! What is it - we'll tell you

Recently, Japanese cuisine quite successfully competes with the Italian on our expanses. Let the last kitchen is wider, and the prices in it are much more democratic, but the dishes of neighbors from the Asian islands are gaining popularity. Older people are less willing to succumb to their temptations: still they prefer fried and with the presence of meat, yes with potatoes (preferably), and not rice. However, the younger generation is increasingly leaning towards Japanese cuisine. There are several explanations for this: eating such food is convenient (almost in any circumstances), it is an exotic and unusual food, moreover, they say, a low-calorie and very useful for the body.

Let's define with terms

The vast majority of people who have a very approximate idea of the cuisine of the mysterious islands, believe that they only eat sushi. Well, sometimes even rolls. What it is, and what dishes differ from each other, few know, and even fewer people are eager to learn more.

However, there is a difference. Let it be small between rolls and sushi and consists, basically, in the way of folding and dimensions. Individual sushi are usually smaller than rolls, and the latter simply curl up somewhat differently than the most famous dish we have. It is quite another thing - sashimi. That this is absolutely another dish, confirms at least the fact that it does not include rice. Moreover, in most cases classical sashimi are not even made out like rolls and sushi - just pieces of ingredients are nicely laid out on a plate. In this case, there are sashimi-sushi. In this case, the filling still turns into seaweed, but rice is still absent, and the fish component or seafood is accompanied by the same traditional Japanese vegetables. Sashimi rolls also have a right to exist. From the land they, again, differ only in form (sometimes - in size), but the principle is kept the same.

Japanese traditions regarding sashimi

Even those who often look in Japanese cafes, restaurants and small eateries, do not always correctly treat sashimi. What is it - almost the most delicious dish, know a few. But the bearers of these traditions and the owners of unique recipes believe that sashim must be eaten, first of all, before the language has lost the subtlety of perception. It is assumed that the fish taste in this dish is not eclipsed by any other ingredients, so that you can feel all the shades and compare with each other the various components.

The main component of the dish

So, let's see: sashimi - what is this? First of all, it's fish. And since there is nothing to disguise its taste, quality and freshness (remember, sashimi does not contain rice), then the fish should be of high quality. Moreover, only marine varieties are suitable for this dish: Japanese culinary experts believe that in river fish, neither taste, nor smell, nor structure of meat is suitable for sashimi.

We draw your attention to the fact that initially such a dish was called "kira". Samurai interpreted this term as "cut". But even Japanese culinary experts have come to the conclusion that the form does not correspond to the content. The current name can be translated as "sharp knife".

Cutting rules

Important is how to cut fish for sashimi. That this is exactly the right dish, must show very neat pieces. To achieve this result, 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 freeze). Next, classic sashimi are surrounded with vegetables, supplied with sauces (soy and vassabi) - and on the table.

With what it is necessary to combine

Not everyone trusts public catering, even modern. Therefore, many are eager to prepare sashimi by themselves. The recipe, in principle, is simple. The main thing to remember is that it's better to take vegetables: daikon, radish, cucumbers, leaf salad. For greater authenticity when serving, you need to lay out odd slices of fish. And everything in the complex requires an aesthetic presentation.

Even ordinary tuna can be made quite Japanese sashimi. The recipe includes 200 grams of fish, green onions (usual "bazaar" bundle) and soy sauce, only lemon "Ponzu" is better, only a spoon is needed.

The fillet of tuna is washed and dried. If there is a suspicion that it is lying - soak for 20 minutes in cold water. The cut fillet is cut with the same small pieces, sprinkled with sauce and sprinkled with small onion rings.

If it's too easy for you, you can take care of a special sauce. Most experts say that you need soy sauce. At the same time, the "owners" of the recipe, the Japanese, almost for each type of fish used in sashimi, have their own, personal. For Russian taste (and moreover very compatible with fish), this sauce is quite adequate: 2 large spoons of mustard and vinegar (what is stronger - 9%), the same spoon of black ground pepper, half a head of garlic and a small spoonful of sugar. All this is mixed (what requires grinding, is choked), for refined consumers, you can enter into the recipe lemon juice. Fingers lick!

And you thought it was difficult?