Sashimi LIST


Raw Food (sashimi)

***** Location: Japan
***** Season: Topic
***** Category: Humanity


Most of the raw food known is raw fish, sashimi.

Raw fish, sashimi, sushi and ..

Most often used seafood is

えび Ebi: Shrimp
ふぐ Fugu: Puffer Fish
はまち Hamachi: Yellowtail
いか Ika: Squid
まぐろ Maguro: Tuna
さば Saba: Mackerel
鮭 Shake: Salmon
たこ Tako: Octopus
たたき or 叩き, "pounded food", mostly tuna
とろ Toro: Fatty Tuna / ootoro おおとろ premium tuna


Ikizukuri, live sashimi いきづくり (生き作り/活き作り)
O-tsukuri おつくり, でお作り

ikezukuri 生け作り

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In Japanese cuisine, ikizukuri (生き作り, “prepared alive”) is the preparation of sashimi from a living animal.

Ikizukuri usually begins with the customer selecting, from a tank in the restaurant, the animal (shrimp, octopus, lobster, assorted fish) they wish to eat. The chef, almost always a sashimi chef who has undergone years of training and apprenticeship, takes the animal out of the tank and filets and guts it, but without killing the animal, which is served on a plate, sliced, with the heart still beating.

Ikizukuri of fish consists of thin, sheet-like slices or finger-sized pieces sometimes garnished with lemon wedges, a decoration of ginger, or nori (seaweed). Squid and small octopuses are usually wrapped around a chopstick and eaten whole.

Ikizukuri is a controversial method of food preparation, both in Japan and in other countries. In Japan, inhumanity (不人情) and savage behavior (野蛮な行動) are regarded with intense disapproval and many people consider ikizukuri to display both traits.
© More in the WIKIPEDIA !

雪をよぶ 片身の白き生き鰈
yuki o yobu katami no shiroki iki-garei

foreboding snow . . .
the white flesh of a
live flounder

Mitsuhashi Takajo 三橋鷹女


Odori ebi, shrimp eaten alive in Japanese cuisine

Odori Ebi (踊り海老 / 躍り海老, odori ebi /lit. "dancing shrimp") is a delicacy of Japanese sashimi and sushi. It is translated as living or dancing prawns. The sushi contains baby shrimps (Pandalus borealis) still alive and able to still move its legs and antenna while being eaten. The meal is prepared quickly to keep the prawn still alive, usually dunked into sake in order to intoxicate the shrimp. The person eating the prawn would usually dip the live shrimp into a special dipping sauce and quickly chew on the animal to kill it. Some keep the mouthful and enjoy the movement of the animals.

A Japanese sashimi dish which is a shrimp still alive. It is very expensive to order because preparation must happen very quickly and skilfully to keep the shrimp live. A live shrimp is shelled, then the head removed, and the shrimp served to you while it is still twitching on the plate.

The head and shell are sometimes quickly deep-fried and served on the side.
Kuruma shrimp (kuruma ebi) are often used.
© More in the WIKIPEDIA !


awabi odoriyaki あわび踊り焼き
awabi shells are cut out, put back in the shell and go straight on the barbeque or brazier at your table. You watch them twisting, writhing, spinning around and moving in dispair ... until they are cooked ready to eat. Sometimes you can even hear their voices when they are just put on the fire.
They are served with a bit of soy sauce.
Japanese love this kind of preparation, often served at ryokan along the coast. Foreigners often look on in horror ...

awabi no odori-gui, eating dancing awabi abalone

sazae conches are also often grilled alive.

. awabi densetsu あわび アワビ 鰒 鮑伝説 abalone legends .


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funamori ふなもり 船盛 "sashimi boat"
arrangement of raw fish on a ship plate
bite-sized cuts of fish and seafood on a boat model
sashimi served on a miniature boat
fresh sashimi on the wooden ship
filled boat platter. Funamori party boat
assorted slices of raw seafood
The plate is decorated with raw vegetables (tsuma) and fish is eaten dipped in soy sauce with wasabi.
often used are live lobster, live abalone, oyster, tuna, salmon, white fish, sea urchin and others.
It is usually prepared for festive situations and eaten with a group of friends.
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served with raw fish

Ken und Tsuma with raw fish

tataki 刺身(たたき)"finely chopped"
for meat, fish or vegetables
this is also a kind of sashimi.


Other types of raw food and local regional sashimi
Japanese Reference

basashi 馬刺し raw horse meat
speciality of Nagano and Kumamoto
sakuraniku 桜肉 "cherry blossom meat"
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

inoshishi no sashimi イノシシの刺身 wild boar raw meat
琉球イノシシの刺身speciality of Okinawa, Ryukyu
yanbaru やんばる産イノシシの刺身

kibinago sashimi きびなご 刺身 slender sprat
a kind of iwashi sardine, about 8 cm long.
As sashimi, it is served with vinegared miso paste (sumiso 酢味噌). The fish has a silvery shine and looks appetizing. It is served on a round plate looking like a chrysanthemum blossom as a treat for visitors.
from Kagoshima
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kibinago is also eaten grilled with salt, in miso soup or as tenpura.
„Blaue Sprotte“. Spratelloides gracilis.

kiji no sashimi 雉子の刺身 raw meat of the pheasant
speciality of mountain areas and hunters
Once we attended a "wild boar party" at our local hunters'home. After eating a lot of raw and cooked wild boar meat from his catch of the morning, the hunter suddenly grabed his gun, took off to the forest and came back within 15 minutes, a dead pheasant in hand. He cut the animal open and offered the raw meat, still body-warm ...
Gabi Greve, Ohaga, Japan

konnyaku,sashimi konyaku 刺身こんにやく
raw konnyaku slices
from Gunma and Nara

piijaa ヒージャー from wild goats
The meat is kept with the skin, slightly grilled over charcoals and eaten like sashimi.
from Okinawa

Satsuma wakashamo no sashimi さつま若しゃもの刺身
from young shamo fighting cocks

Sawachi Ryoori 皿鉢料理 / さわち料理
from Tosa, Kochi in Shikoku

tori no sashimi 鳥の刺身 raw chicken meat
served at yakitoria chicken restaurants

wani no sashimi わにの刺身, 鮫 shark sashimi
speciality of Hiroshima
Shark 鮫 (さめ) same Haifisch

yuba sashimi 湯葉刺身 from the skin of soybean milk
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Worldwide use

Things found on the way

buri and hamachi

Yellowtail is a fish with, as its name might suggest, yellow stripes along its tail section. In Japan the name for this fish changes depending upon its stage of growth. There are also some slight differences in naming by region, but the common names are: wakashi /tsubasu (from 20 cm), inada/hamachi (from 40 cm), warasa worn 60 cm) and buri (from 80 cm).

Yellowtail is a big fish and so is usually already sliced before hitting me store shelves. The most common ways that yellowtail is eaten in Japan are raw as sashimi, boiled in a sauce, as teriyaki or broiled with salt. The head section is called "kama'and makes for a popular grilled treat.

Yellowtail is loaded with taurine and unsaturated fatty acids such as EPA (eicosapentaenoic acid) and DH/ (docosahexaenoic acid). This fish is also rich in vitamins B1, B2 and D.

source :  www.jetro.org


This is not sashimi, but dried tuna maguro

tsunajaaki 天日干 ツナジャーキー tuna jerky
it seems more common outside of Japan
Ahi tuna jerky
Albacore tuna jerky
Hawaian flavor tuna jerky
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toro とろ tuna meat for sashimi


hiyashizake basashi no umaki tabi no yado

cold rice wine ...
the delicate raw horse meat
of this local inn

Nijimura 虹村
Tr. Gabi Greve


kisaragi ya sake susumitaru basashi dete

january ...
more and more rice wine and
raw horse meat

mi no akaki basashi mare ni haru kataru

such a red raw
horse meat is rather seldom ...
we talk of spring

atsukan ni basashi hobaru kan ni iri

a hot flask of rice wine
and a huge mouthful of raw horse meat ...
the cold season begins

source :  www7.ocn.ne.jp
Tr. Gabi Greve

Related words

***** FUGU Blowfish (fugu) . .. Puffer fish, Globefish, Swellfish

***** WASHOKU : General Information


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