Sashimi has been a part of Japanese culinary tradition for centuries, evolving from a simple method of fish preservation to a revered culinary art form. Its roots trace back to the Muromachi period (1336-1573), when it became popular among the Japanese elite. Over time, it spread to various regions and became accessible to the public. The term “sashimi” means “pierced body” in Japanese, referring to serving fresh fish, seafood, or meat sliced into thin pieces, often accompanied by soy sauce, wasabi, and pickled ginger.
In Japan, although samurai swords and kitchen knives are used for different things (fighting and culinary arts, respectively), they are similar in terms of craftsmanship, design, and cultural significance reflecting the Japanese extraordinary heritage of tool mastery and respect. The skills and techniques developed for crafting swords were adapted over time to produce high-quality knives. Locations such as Sakai, Seki, and Echizen are known for their long-established artistry passed down through generations. Like swords, many knives, such as the yanagiba, are made of high-carbon steel for its durability and sharpness. They resemble samurai swords in that they have a single beveled edge. This design enables clean, accurate cuts that are necessary for both military and culinary applications. For precise and effective use, the balance of the blade and handle is essential as it minimizes fatigue and enhances control. Japanese chefs handle the maintenance and honing of knives with the same devotion samurais give to their swords.
Unlike sushi, sashimi focuses purely on the quality and texture of the raw ingredient, without the accompaniment of vinegared rice or other elements. Globally, the most common form of sashimi is slices of various fish served on a platter and consumed using chopsticks.
The presentation and flavor of sashimi can be greatly influenced by the way the fish is cut, therefore having good knife skills is essential. The idea is to produce slices with consistent thickness, which will improve flavor and texture. Sashimi fish cutting calls for accuracy, dexterity, and years of experience..
TYPES OF SASHIMI AND BEST PRACTICES
The key to great sashimi is the freshness of the fish* and its appealing presentation. It is often served on a beautiful platter, garnished with shiso leaves, daikon radish, and other decorative elements. Trying different types of sashimi offers a range of flavors and textures. Some of the most popular varieties include:
• Maguro (Tuna): One of the most popular types of sashimi, with variations such as akami (lean meat), chu-toro (medium-fatty), and o-toro (high-fatty).
• Sake (Salmon): Known for its rich, buttery texture and vibrant orange color.
• Hamachi (Yellowtail): A favorite for its firm texture and slightly sweet flavor.
• Tai (Sea Bream): Prized for its delicate, mild taste.
• Hotate (Scallop): Sweet and tender, often served with a touch of lemon or salt.
• Ika (Squid): Known for its chewy texture and subtle flavor.
• Ebi (Shrimp): Often served raw or lightly blanched, offering a sweet and slightly crunchy texture.
• Uni (Sea Urchin): Known for its creamy texture and rich, briny flavor.
Sashimi should be served chilled but not ice-cold, as extreme cold can dull the flavors. Dipping sashimi lightly in soy sauce enhances its natural flavors. Similarly, a small amount of wasabi (added to the soy sauce or directly on the sashimi slice) provides a spicy kick that complements the fish. Pickled ginger, or “gari,” is often served on the side to cleanse the palate between different types of fish. The aromatic shiso leaves can also be eaten with the sashimi to add a refreshing herbal note.
Using chopsticks to pick up each piece of fish shows respect for the dish and the chef who prepared it. Sashimi is meant to be savored in small bites to allow the flavors and textures to unfold on the palate. It is recommended to start with lighter, milder fish and progress to richer, fattier options. This helps to fully appreciate the subtler flavors before moving on to the more robust ones.
*Consuming raw fish carries a risk of foodborne illness, particularly for pregnant women and individuals with compromised immune systems. It is important to ensure that the fish is fresh and sourced from a reputable supplier. Always follow safe handling and preparation guidelines to minimize the risk.
PAIRING SASHIMI WITH LUSTAU 2024 FINO DEL PUERTO EN RAMA
Sake, green tea and light Japanese beers are classic choices to pair with an assorted platter of sashimi, but Lustau 2024 Fino del Puerto En Rama sherry is an excellent option due to its unique characteristics and the way they complement the flavors of the raw fish. As explained here, En Rama sherries undergo very light filtration, preserving their full character, texture, and depth of flavor. This minimal intervention allows the true essence of the wine to shine through. The wine’s purity and depth bring out the best in the sashimi, highlighting the freshness and quality of the fish. In addition, ‘biological’ sherries like this fno are aged under a layer of flor yeast, which not only protects the wine from oxidation, but also imparts unique flavors. This process gives the wine its distinctive dry, nutty, and saline characteristics. Finally, wines aged in the coastal town of El Puerto are greatly influenced by their proximity to the ocean and known for their pronounced briny, marine-like aromas, reminiscent of low tide.
An assorted platter of sashimi typically includes a variety of fish with different flavors and textures. The versatility of Lustau 2024 Fino del Puerto En Rama allows it to pair well with a wide range of sashimi, from the lean and delicate to the rich and fatty, as the bright and crisp mouthfeel of the wine acts as a palate cleanser between bites of different types of sashimi. Each type of fish may bring out different aspects of the wine, offering a dynamic tasting experience. Overall, the saline, oceanic notes of the wine mirror the flavors of fresh seafood. These maritime aromas and briny qualities accentuate the natural taste of the fish, creating a harmonious balance on the palate. Like pinching some salt on the food, the wine’s depth and complexity can enhance the savory aspects of the fish after each sip, making each bite more flavorful. Taking small sips of the sherry between bites of sashimi will allow the flavors to mingle and evolve on the palate. Both the sherry and sashimi should be served chilled to enhance their refreshing qualities and maintain their delicate flavors.
