Now Sashimi, Now You Don't Trivia Quiz

Answer: Unagi

Eel sashimi, known as unagi sashimi in Japanese, is a rare delicacy due to the inherent risks associated with consuming raw freshwater eel. Unagi is typically not served raw because it can contain harmful parasites that are eliminated through cooking. Instead, unagi is usually grilled and served in dishes like unagi sushi, unadon (grilled eel over rice), or unaju (grilled eel in a lacquered box over rice), where its rich, bold flavour and tender, fatty texture are highlighted.

Unagi is traditionally prepared through a method called kabayaki, where the eel is filleted, skewered, and then grilled with a sweet soy-based sauce called tare. This cooking technique not only ensures the eel is safe to eat but also enhances its natural flavour and texture. The resulting grilled eel is tender, with a slightly crispy exterior and a sweet, savoury glaze.

While unagi sashimi is not commonly found, some restaurants might offer a variation using anago (saltwater eel) instead. Saltwater eels are generally safer to consume raw and can be prepared as sashimi, though this is still relatively uncommon compared to other types of sashimi.

Unagi is nutritionally valuable, rich in high-quality protein, omega-3 fatty acids, and vitamins A and E. It holds cultural significance in Japan, especially during the summer's Day of the Ox (Doyo no Ushi no Hi), and is often enjoyed on special occasions. So, if you're looking for a bite that is off the beaten path, give unagi sashimi a try. It remains a beloved and iconic part of Japanese cuisine.

Answer: Ika

Squid sashimi, known as ika sashimi in Japanese, is a popular delicacy appreciated for its mild flavour and unique, slightly chewy texture. Squid used for sashimi is typically very fresh, ensuring optimal taste and texture. The preparation involves cleaning and meticulously slicing the squid into thin, uniform pieces to enhance its delicate texture.

This dish is typically served with soy sauce, wasabi, and sometimes ponzu sauce, which enhance its subtle taste without overpowering it. Standard garnishes such as shiso leaves and shredded daikon radish often accompany squid sashimi, adding to its aesthetic appeal. Nutritionally, squid is low in fat and high in protein, providing essential vitamins and minerals.

If you're not afraid of a more chewy piece, ika sashimi exemplifies the Japanese culinary emphasis on freshness, simplicity, and the natural flavours of seafood. Its delicate taste offers a delightful experience from the sashimi platter.

Answer: Maguro

Tuna sashimi, known as maguro in Japanese, is a highly prized delicacy featuring raw tuna with a rich flavour, firm texture, and vibrant color. Maguro itself is divided into different cuts: akami, the leaner red meat; chutoro, a medium-fatty cut from the belly offering a balance of firmness and buttery texture; and otoro, the fattiest and most prized cut known for its melt-in-your-mouth richness.

Expertly sliced and beautifully presented with the standard garnishes, tuna sashimi is typically enjoyed with soy sauce and a touch of wasabi. Nutritionally, it is an excellent source of high-quality protein, omega-3 fatty acids, as well as vitamins and minerals. In Japan, premium cuts of tuna - sashimi grade - are highly valued and often fetch high prices at markets.

One of the most popular types of sashimi, the variation between the different cuts of tuna can be quite astounding. Next time you try tuna sashimi, try to inquire if the sashimiya carries the different variations so you can experience how one fish can be so versatile.

Answer: Tako

Octopus sashimi, known as tako sashimi, is a popular Japanese delicacy that features thinly sliced raw or lightly cooked octopus. Tako is appreciated for its mild flavour and unique, slightly chewy texture. The preparation involves thoroughly cleaning the octopus and often lightly boiling it to enhance its tenderness and remove any sliminess while maintaining a firm bite.

Once prepared, the octopus is sliced thinly and served with traditional accompaniments such as soy sauce, wasabi, and sometimes ponzu sauce, which complement its subtle taste. Nutritionally, octopus is low in fat and high in protein, providing essential vitamins and minerals.

Considered a delicacy, tako sashimi is a popular serving at high-end izakayas (Japanese pubs). Especially if you're looking for variety, tako sashimi exemplifies the importance of texture in Japanese culinary traditions. It offers a delightful contrast to the flavours and textures of other types of sashimi.

Answer: Hotate-gai

Scallop sashimi, known as hotate-gai sashimi in Japanese, is a delicacy prized for its sweet, delicate flavour and silky, tender texture. The scallops used for sashimi are typically very fresh, often harvested from cold waters to ensure the highest quality and sweetness. Hotate-gai sashimi showcases the natural taste of the scallop, with minimal seasoning to highlight its inherent qualities.

To prepare hotate-gai sashimi, the scallops are carefully cleaned and shucked to remove the shell and any impurities. They are then sliced into thin, uniform pieces or sometimes served whole, depending on their size. The presentation is simple yet elegant, often accompanied by garnishes. Hotate-gai sashimi is typically served with soy sauce and wasabi, which complement the scallop's natural sweetness without overwhelming it. Occasionally, a squeeze of citrus or a dab of yuzu kosho (a Japanese condiment made from yuzu zest, chili, and salt) is added to enhance the flavour profile.

Hotate-gai sashimi exemplifies the Japanese culinary tradition of highlighting the natural flavours and textures of fresh seafood with a refined piece of fish. For a delicate and tasty experience, hotate-gai is the way to go.

Answer: Saba

Mackerel sashimi, known as saba sashimi in Japanese, is a cherished delicacy renowned for its rich flavour, firm texture, and high oil content. Saba has a distinctive taste that is both robust and slightly tangy, making it a favourite among sashimi enthusiasts. Due to its oily nature, mackerel is often marinated or lightly cured before being served as sashimi to enhance its flavour and texture.

To prepare saba sashimi, the mackerel is first filleted and then typically marinated in a mixture of vinegar and salt. This curing process, known as shime saba, helps to firm up the flesh and infuse it with a slightly tangy flavour while also reducing any potential fishy odour. After marination, the mackerel is thinly sliced and beautifully arranged on a plate, often garnished with green colourful sides. Saba sashimi is commonly served with soy sauce and sometimes a touch of wasabi or ponzu sauce to complement its rich taste. The combination of these condiments enhances the natural umami of the mackerel without overpowering it.

If you want a robust seafood experience and a firm texture, then saba sashimi
is the way to go. It exemplifies the Japanese culinary appreciation for bold, natural flavours and the careful preparation required to bring out the best in seafood.

Answer: Ebi

Shrimp sashimi, known as ebi sashimi in Japanese, is a popular delicacy characterized by its sweet, delicate flavour and slightly firm texture. The shrimp used for sashimi are typically very fresh and sometimes even live, ensuring the highest quality and safety. Common types of shrimp used include amaebi (sweet shrimp) and botan ebi (spot prawn), both prized for their sweetness and tender meat.

To prepare ebi sashimi, the shrimp are carefully cleaned and deveined, with the head often left on for presentation. The shrimp are then split open or butterflied, and arranged beautifully on a plate, often garnished delicately. The head and shell may be used as a decorative element or cooked separately and served as an additional dish. Ebi sashimi is typically served with soy sauce and wasabi, and sometimes with a side of grated ginger to complement its natural sweetness. The combination of these condiments enhances the shrimp's flavour without overwhelming its delicate taste.

Looking for something familiar, but don't want to be overpowered by taste? Try ebi sashimi. Its sweet, delicate taste and firm texture offer a delightful experience for sashimi enthusiasts and seafood lovers alike. Feeling bolder? Try it live...

Answer: Uni

Sea urchin sashimi, known as uni sashimi in Japanese, is a highly prized delicacy celebrated for its rich, creamy texture and distinct, briny flavour. Uni is the edible part of the sea urchin, specifically the gonads, which are carefully harvested and prepared to highlight their delicate taste. The best quality uni is fresh, bright yellow or orange, and has a firm but creamy consistency.

Uni sashimi is typically served in small portions due to its intense flavour. It is often accompanied by simple garnishes such as shiso leaves or a touch of freshly grated wasabi to enhance its natural taste without overpowering it. The uni is usually presented on a plate or in a small wooden box called a "uni tray" to maintain its shape and freshness. Nutritionally, sea urchin is a good source of protein, omega-3 fatty acids, and various vitamins and minerals. Its high nutrient content, combined with its unique taste and texture, makes uni a favourite among seafood connoisseurs.

For a simple yet sophisticated morsel, try uni sashimi. Its creamy, rich taste and luxurious mouthfeel offer a unique and memorable experience for those who appreciate the finest seafood. While the name 'urchin' may not sound the most appealing, the bite gives you a sweet, delicate taste and silky texture.

Answer: Fugu

Puffer fish sashimi, known as fugu sashimi in Japanese, is a highly prized and delicately prepared delicacy, celebrated for its subtle flavour and unique texture. Fugu is renowned not only for its culinary appeal but also for the inherent risks associated with its preparation, as the fish contains potent toxins that can be lethal if not properly handled. Only licensed and highly trained chefs are permitted to prepare fugu, ensuring the toxic parts are meticulously removed. The fish is then sliced into paper-thin, translucent pieces, often arranged in intricate patterns on the plate to highlight its aesthetic appeal.

Fugu sashimi has a mild, slightly sweet taste with a firm yet delicate texture. It is traditionally served with ponzu sauce, a citrus-based soy sauce. Sometimes, a small amount of spicy momiji oroshi (grated daikon with red chili) is added for an extra kick.

Nutritionally, fugu is low in fat and high in protein, offering a lean source of nutrients. The experience of eating fugu sashimi is as much about the ritual and exclusivity as it is about the taste. It is often accompanied by a sense of thrill due to its potentially dangerous nature, which adds to its allure.

Fugu sashimi is a testament to the skill and precision of Japanese culinary artistry, showcasing a dish that balances danger with delicacy. If you're an adventurous food enthusiast seeking to savour one of Japan's most enigmatic and luxurious culinary offerings, I'd suggest fugu sashimi.

Answer: Sake

Salmon sashimi, known as sake sashimi in Japanese, is a beloved delicacy characterized by its rich, buttery flavour and smooth, tender texture. Prepared using high-quality, sashimi-grade, fresh salmon, the fish is carefully sliced into thin, uniform pieces to ensure an optimal eating experience. The vibrant orange-pink flesh, often streaked with lines of fat, is visually appealing and indicative of the fish's high fat content, which contributes to its melt-in-the-mouth sensation.

Salmon sashimi is typically served with soy sauce, wasabi, and sometimes thin slices of lemon or a sprinkle of sesame seeds to enhance its flavour. Nutritionally, salmon is an excellent source of omega-3 fatty acids, and it is high in protein and essential vitamins and minerals. This makes it not only delicious but also highly nutritious. Sake sashimi's rich taste and smooth texture make it a popular choice among sashimi lovers, and is my personal favourite. It showcases the beauty of simplicity and the importance of freshness in Japanese culinary tradition.