Japanese · Japan
Sashimi
Sashimi is raw fish or seafood, sliced with absolute precision and served with wasabi and soy. The knife is everything. The angle of the cut changes the texture. The thickness changes the flavour. The species dictates the appropriate cut. There is no sauce to hide behind, no batter, no heat treatment — the fish is completely exposed.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
500 g
sashimi-grade bluefin tuna
sushi-cut (or yellowtail, fluke)
Not yet stocked in British Columbia
60 ml
tamari soy sauce
15 ml
premium rice vinegar
Your own market
8 g
wasabi (fresh grated or tube)
Not yet stocked in British Columbia
1
× 10 cm piece daikon radish
finely julienned
Not yet stocked in British Columbia
1 sheet
toasted nori
cut into thin strips
Not yet stocked in British Columbia
5 g
sea salt
Your own market
2 g
Tellicherry black pepper
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Slice fish on the grain at 45° angle to achieve translucent 4 mm thickness; chill on an ice-packed plate.
2
Whisk tamari with rice vinegar and 1 g salt to create dipping sauce; divide into four small bowls.
3
Arrange chilled fish slices on a cold porcelain plate, fanning slightly without overlapping.
4
Place small mound of fresh wasabi, daikon, and nori strips alongside sashimi.
5
Season fish lightly with pinch of salt and cracked pepper just before serving.
6
Serve immediately with tamari dipping sauce, soy sauce bottle, and additional wasabi on the side.
IV
Sensory Tests
◇Where it lives or dies. The moment where sashimi lives or dies is the knife pull — the weight of the yanagiba should do the work. Position the heel of the knife at the far edge of the fish and draw the entire length of the blade through the fish in one continuous stroke toward you. The weight of the knife and the razor sharpness of the single bevel do the work. Resist the instinct to press down — pressure creates ragged cuts. Gravity and edge geometry produce clean ones.
Pillars V — VII
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Cross-cuisine parallels, what to pour, and the dish's origin and lineage — on every recipe.
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