Sashimi

Slicing raw fish and bringing to it a minimal seasoning, to keep its inherent property, it is what sashimi means for me. It seems that each fish has its own secret and when you find it, it looks like the perfect match can be accomplished. It can be an argument as each individual has his own taste but even so, there is a balance, which exists and makes your taste feel right. There are many layers of seasoning from light and lemony, to richer and more intense flavor.

Slicing also has a lot to do with the bite and texture of the fish: the angle of the knife, the side you choose to do the slicing, the thickness of the slice, and the temperature of the fish. As an example blue fin toro cannot be too cold otherwise the fat will be grainy. Fluke has to be really cold because it is delicate, and onaga can be really cold on one side and quickly torched on the topside.

One single fish on a plate sliced in different manners can be an experience on its own, creating a layer of sensations. It can become more complex by having a different seasoning on each of the cuts. Recently I experienced it with a very firm meat fish, koshi. After slicing it, you soak the fish in iced mineral water for few minutes to clean it, pat it dry, and season it. Its chewiness is very particular and creates a very unique sensation.

In the picture, kampachi sashimi with various seasoning: smoked white soy, light soy and sudashi, wasabi, and macha marshmallow.