Japanese food is perhaps the one of the most artistically assembled cuisine one can ever encounter. The layering of their ingredients make them so pretty that anyone would almost always hesitate to touch them. Then again, their food is not all about how pretty they are, more and more people are starting to like them because of their unique taste as well.

Their mouth – watering taste is mostly attributed to their ingredients that are readily available anywhere in the country. Japanese foods recipe usually include the following staples: Japanese rice, seafood, and vegetables.

One beautiful Japanese dish is called sashimi. The name makes it sound fancy but it is really just fish or shellfish cut thinly and served raw. Interesting right? So if you are ready to enjoy this day the way Japanese do, here is an easy to follow recipe for you.

A short background:

Sashimi literally means pierced body. This name is mostly attributed to how ancient Japanese used to “harvest” their fish – by piercing and hooking them by their tails. Today, there are more than ten varieties of this dish. Its name usually changes depending on the seafood used. For example, if the fish used for the dish is Salmon, it is called Sake sashimi. If it is Mackerel, locals would call it Saba sashimi and so and so forth.

To make sashimi, you would need:

-­ Fresh, raw seafood of your choice (Salmon, Tuna, Prawn, Scallops, Mackerel, etc.)
-­ Carrots
-­ Daikon (White Asian Radish)
-­ Japanese soy sauce and wasabi

Preparation:

1. Fillet the fish with a very sharp knife. As much as possible, you would want to cut them as thinly as possible without damaging their meat.
2. Prepare the carrots and daikon by using a peeler or zester to cut them into thin strips.
3. Arrange the cut meat and vegetables in a platter.
4. Serve with Japanese soy sauce and wasabi.