Sashimi
Specialty of Japanese cuisine, fresh fish served raw. The fish, which must be utterly fresh, is sliced paper thin or alternately one-quarter to one-half inch (0.75–1.5 centimetres) thick, cubed, or cut in strips, according to the nature of the fish. The sashimi is accompanied by wasabi (green horseradish paste) and soy sauce. Sashimi is always part of a formal Japanese meal, served early
posted by SuddenCat @ 3:19 AM
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