An authentic guide to Japanese raw seafood delicacies

Sashimi and sushi platter

Japan is widely acclaimed for its fresh, high-quality seafood, which forms the essence of its culinary tradition. The meticulous preparation and presentation of raw seafood have given birth to two iconic dishes – sashimi and sushi. Let’s dive in and explore these delicacies that have captivated taste buds all over the world.

1. Sashimi: The Art of Raw Fish

Sashimi is the epitome of simplicity and purity, allowing the flavors of the seafood to shine. It consists of thinly sliced raw fish, typically served with soy sauce for dipping and accompanied by wasabi and pickled ginger. While tuna and salmon are well-known choices for sashimi, there is an array of fish to choose from, such as yellowtail, octopus, and mackerel, each with its unique taste and texture.

Assortment of sashimi

2. Sushi: The Harmony of Flavors

Sushi is perhaps the most recognized Japanese dish worldwide. It consists of vinegared rice, combined with various toppings and ingredients. The most popular form of sushi is nigiri, where a small mound of rice is topped with a slice of raw fish or seafood. The subtly seasoned rice balances the richness of the seafood, creating a harmonious bite bursting with flavors.

Nigiri sushi

3. Types of Sushi

While nigiri is the classic form of sushi, there are many other variations to explore. Maki rolls are cylindrical-shaped rolls of sushi, usually wrapped in seaweed and filled with a combination of rice, fish, and vegetables. Temaki, or hand rolls, are cone-shaped rolls featuring the same ingredients as maki rolls but enjoyed in a different, more interactive way. Other types of sushi include chirashi, which is a bowl of rice topped with various sashimi, and oshi-zushi, which is pressed sushi.

Maki rolls

4. Exploring Regional Specialties

Japan’s diverse regions boast their own unique seafood delicacies. From Hokkaido’s prized scallops to Fukuoka’s delectable mentaiko (spicy cod roe), each area offers a distinct flavor profile and culinary experience. Be sure to try regional specialties like kaisen-don, a rice bowl topped with an assortment of fresh seafood, or uni (sea urchin) from Hokkaido, known for its creamy texture and sweet taste.

Uni sushi

5. Etiquette and Dining Customs

Eating sushi and sashimi in Japan comes with its own set of customs and etiquette. It is customary to use chopsticks when eating sushi, but it is acceptable to use your hands for nigiri sushi. Also, it is considered polite to dip the fish side of the sushi lightly into soy sauce, rather than drenching the rice. And don’t forget to express your appreciation by saying “itadakimasu” before you start and “gochisousama deshita” after finishing your meal.

Sushi chef preparing sushi

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