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The Expert's Guide To Sashimi in 2022

Sashimi is one of the most popular dishes in the world, and it’s no wonder why. This delicious Japanese cuisine is made up of thin slices of raw fish or meat, and it’s a perfect appetizer or main course. In this blog post, we will discuss everything you need to know about sashimi so that you can enjoy it like a true expert!

The Origin of Sashimi

Sashimi is believed to have originated in Japan during the Muromachi period (1336-1573). This dish was originally created for the samurai warriors, as it was a quick and easy way to fuel up before battle. The word “sashimi” actually comes from the Japanese words “sa”, which means pierced, and “shimi”, which means body. This is in reference to the fact that sashimi was traditionally made by piercing the fish or meat with a sharp knife.

How Long Does A Chef Train For Preparing Sashimi?

A chef typically trains for several years before they are able to prepare sashimi. This is because slicing the fish or meat correctly is extremely important, and it takes a lot of practice to get it right. In addition, a chef must be able to identify which parts of the fish or meat are suitable for sashimi. For example, the flesh closest to the bone is usually not used as it can be tough and chewy.

How to Eat Sashimi

When it comes to eating sashimi, there are no hard and fast rules. However, there are a few etiquette tips that you should keep in mind. First of all, it is considered rude to use your chopsticks to pick up more than one piece of sashimi at a time. Secondly, you should never pour soy sauce on your sashimi, as this will mask the flavor of the fish. Instead, dip your sashimi in soy sauce using the edge of your plate. Finally, be sure to eat each piece of sashimi in one bite so that you can savor the full flavor profile.

The Different Types of Sashimi

There are many different types of sashimi, and the most popular varieties include tuna, salmon, and yellowtail. However, there are also less common types of sashimi such as octopus, squid, and eel. Sashimi can also be made with beef, chicken, and pork.

How to Make Sashimi

Making sashimi is actually quite simple. The most important thing is to start with high-quality, fresh fish or meat. If you are using frozen fish, be sure to thaw it properly so that it is still raw in the center. Once you have your ingredients, slice them thinly against the grain using a sharp knife. Be sure to cut evenly so that all of the pieces are uniform in thickness. Serve your sashimi immediately with soy sauce and wasabi on the side.

Cutting Sashimi is a Fine Art

As we mentioned before, cutting sashimi is an art form. In order to slice the fish or meat correctly, you will need a sharp knife. It’s important to use a knife that is specifically designed for sushi and sashimi, as these knives are much sharper than your average kitchen knife. If you don’t have a sushi knife, you can use a filet knife or a boning knife.


When slicing the fish or meat, be sure to hold it securely with your non-dominant hand. Use your dominant hand to hold the knife and make long, smooth strokes while angling the blade towards your fingers. Remember to slice against the grain so that the pieces are tender.

Sashimi is a delicious and healthy dish that can be enjoyed by everyone. We hope that this blog post has taught you everything you need to know about sashimi so that you can enjoy it like a true expert!

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