“Washoku” or Japanese food has been attracting more attention from around the world since it was registered as an intangible cultural heritage by UNESCO, but there may be some foods that they are not comfortable because of the differences in food culture even though Japanese people eat as normal. For example, “Sashimi”, Which is a raw food, and some people may hesitate to eat it. However, if you know more about the origins of sashimi, a representative of gourmet food that has been loved by Japanese people since ancient times, you will be able to enjoy it with no worries. In this article, I would like to introduce the appeal of sashimi.
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What is sashimi?

Sashimi is a dish of raw fish, cut into bite-sized pieces and served with soy sauce and wasabi. In a general meaning, sashimi is not limited to fish and shellfish, but refers to the ingredients themselves. Sushi is the most famous fish dish in Japan, but sashimi is not served with rice like sushi. Sashimi refers to the neta (ingredients) of sushi, and the sliced seafood part is called sashimi. For a long time, in Japan, it has been common to eat fish caught in the ocean in its raw condition after it has been sliced and diced. In order to enjoy sashimi, it is important to prepare fresh, tasty, and seasonal food, and since it is not cooked, freshness is also important in terms of food hygiene.

The origins of raw sashimi culture

Eating raw fish is a very rare practice in the world and is unique to Japanese food culture. On the other hand, the reason why raw food did not become popular in most countries is because raw fish may have bacteria and parasites. Because of the risk of food poisoning, it became common knowledge that raw fish is considered “dangerous” and should be cooked before eating. So, despite the risk of food poisoning, how did raw food culture develop so safely in Japan?

Because of the unique environment of Japan

When eating fish as sashimi, freshness is the most important factor. In other words, it was possible to put fish on the table in a fresh condition. The reason for this is that Japan is surrounded by oceans, so we have always been able to get an abundance of fresh fish. If Japan had been a landlocked country, sashimi would not have been born in Japan. It is also said that this is because in the Nara period (710-794), some meat eating was banned due to the influence of Buddhism, and because livestock farming did not develop much because the land was suitable for farming, which led naturally to people eating more fish. Furthermore, Japanese swords were born in Japan, and it is thought that one of the reasons for the spread of sashimi was the production of sharp kitchen knives using the excellent skills of the masters.

Because of the development of food preservation culture

It is believed that people in Japan have known since the time when there were no facilities for freezing or refrigeration that wasabi and soy sauce can help prevent food poisoning by suppressing the growth of bacteria and mold. Therefore, to keep fish fresh longer, wasabi and soy sauce were added to sashimi together to prevent food poisoning. Wasabi is said to have been used in the Asuka period (710-794) and soy sauce in the Muromachi period (1336-1573), and it is said that it was in the late Edo period (1603-1868) that wasabi and soy sauce came to be used in sashimi and sushi as we know them today. The invention of nigiri-zushi caused a trend that spread to the common people in Edo.

Because of the establishment of high-level hygiene management methods

Today, Japan is regarded as having the best hygiene management in the world. The extremely high awareness of safety management, combined with the detailed temperament of Japanese people, has resulted in a very low incidence of food poisoning among other countries. Since the Edo period, Japan has been known as one of the cleanest countries in the world. At that time, European cities such as London and Paris had unsanitary streets, while in Japan, there were specialized cleaning companies and the streets were always clean. Thanks to this, there was no spread of plague in Japan. Perhaps it is because Japan has always been a country that values cleanliness that it has been able to maintain a high level of hygiene in food.

Types of sashimi

The following are a few examples of the types of sashimi that are favored in Japan.

Tuna

Tuna is a popular sashimi that many people eat. Tuna is not only enjoyed as sashimi, but also as sushi, grilled fish, steak, or canned food. Tuna is called by different names depending on the part of the fish, and tuna refers mainly to the red flesh. The parts with a higher fat content are especially called chutoro(medium-fatty-runa) or ohtoro(fattiest-tuna), and are characterized by a whitish peach color compared to red flesh. It is the red flesh that is more widely accepted by men and women of all ages, followed by medium-fatty tuna and fattiest tuna. It may be best to start with the red flesh of tuna.

Salmon

This is a popular sashimi among women. It has a rich taste and goes well with onions and mayonnaise, so it is often seen in sushi rolls as well.

Squid

Squid is another popular sashimi. Its smooth and chewy texture is appealing, and its taste is light and refreshing, so it is recommended to add soy sauce and wasabi to give it an accent of flavor. Nutritionally, it is rich in vitamin E and taurine, and is also a good source of zinc, DHA, and EPA.

Octopus

Octopus, along with squid, is also popular for its refreshing flavor and chewy texture. In Japan, octopus is a familiar food, eaten not only as sashimi, but also boiled or Takoyaki.

Bonito

In Japan, bonito is often eaten not only as sashimi, but also as “tataki,” a dish in which the surface is seared. If you catch bonito going north, it is called “hatsu gatsuo”, which has a light flavor, and if you catch bonito going south, it is called “modori gatsuo”, which is rich in fat. It is also used to make katsuobushi (dried bonito flakes), so it is a familiar fish in Japan, but it is also known as a fish that spoils quickly, and there is a big difference in freshness, taste, and smell. Kochi Prefecture and other areas on the Pacific side are famous for bonito.

Yellowtail

Yellowtail sashimi is also one of the most popular fish in Japan. The best time to eat it is in the winter when the fat is high. In Japan, the yellowtail of this season is called “Kanburi” (winter yellowtail). Yellowtail has been farmed since ancient times and is a popular winter fish that is sold in markets and restaurants throughout the year. It is inexpensive and delicious fish for the common people.

Horse mackerel

Horse mackerel are caught all over the world and are characterized by both red and white meat. It has a unique combination of both red and white meat. It was named “Aji” in Japanese because of its good taste(aji), and is popular for its lightness and umami that can be enjoyed by all people.

Sea bream

In Japan, it is often eaten at celebratory occasions. It has a light flavor with a moderate amount of umami and sweetness.

Sea bass

Sea bass is a white-fleshed fish with little or no blood, and its Japanese name comes from the fact that it looks as if it has been rinsed clean. It is a soft, not distinct flavored light fish similar to sea bream. Sea bass is also used in so many different dishes that there is no part of the fish to throw away. There are many other types of sashimi available, so it is a good idea to ask the chef of the restaurant for a recommendation.

How to eat sashimi

When eating sashimi, pour a small amount of soy sauce on a small plate and prepare it. Then, using chopsticks, take a piece of sashimi, dip it in soy sauce and wasabi, and eat it. Depending on the type of sashimi, wasabi or ginger may also be added. Some people mix wasabi with soy sauce on the soy sauce plate and eat it. It is not against etiquette, but if you put too much wasabi in your sashimi, it will be too spicy. Horse mackerel and bonito sashimi are better eaten with some ginger. The way to eat it is the same as with wasabi. Prepare a separate soy sauce plate from the one you ate it on with wasabi, so that the wasabi and ginger do not mix.

Enjoy Japanese culture through sashimi

Sashimi, Japan’s most popular gourmet food, is a symbol of the wisdom of the Japanese people, created by the unique environment of Japan. Through sashimi, you will be able to experience Japanese culture. Why don’t you try sashimi when you visit Japan?