If you go to the Japanese restaurant often, you must to have had sashimi. Most of the sashimi that appear in restaurants are tako, salmon, tuna, fish roe, and sweet shrimp. But there is something special----Nishin. Perhaps you may not hear this Japanese name before, but you will know it in English---Herring with fish roe. Yes, this sashimi may not be very common, it will only be in high-end cuisine. Trust me, you won't forget it if you try it once.
Nishin is held together with herring fish and capelin roe. When you eat it, besides the softness of the herring, you can also feel the crunch of the roe. If you prefer, you may drizzle or dip Nishin into soy sauce, wasabi or any other condiments, however most Nishin is prepared to be enjoyed on its own. The emphasis and definition of the dish is on thin slices, delicate, subtle flavors, artistic presentation, being served freshly raw.
So what is the right way to eat sashimi?
Pick up your chopsticks and grasp the sashimi delicately between them. If you prefer, you may drizzle or dip the sashimi into soy sauce, wasabi or any other condiments, however most sashimi is prepared to be enjoyed on its own. If you are unfamiliar with how to use chopsticks, you can use a fork or your hands.
Put the sashimi in your mouth. Discover the texture of the meat. Some slices may seem to melt like butter, while others can be more substantial. Chew the sashimi carefully and savor the flavors.
Sashimi is a delicate and tricky dish to prepare well. Try not to avoid altering the intended flavor too much by eating the sashimi as prepared.
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