21 Types of Sashimi
posted by John Spacey, February 25, 2009 updated on March 09, 2015
Sashimi is thin sliced raw fish or meat.At face value, it's one of the world's simplest foods. After all, it's just sliced raw fish. Nothing is added. Soy sauce and wasabi may be included on the side but that's it.Sashimi is a direct taste experience. Fish must be of the highest quality. There's no hiding behind sauces and other distractions to your taste buds. The simplicity of sashimi lends itself well to aesthetically pleasing dishes. A sashimi master must know his or her way around a fish. They must also have artistic sense. A sashimi dish without style is just lumps of raw fish.Practically any fish or meat can be used in sashimi. Exotic varieties number in the hundreds. The following varieties of sashimi are the most common in Japan.
1. Sake
Salmon sashimi that's served fresh cut. 
2. Akami
The cheap cut of tuna with a dark red color. It's the lowest in fat and this is considered a bad thing. Tuna fat is acclaimed for its health properties in Japan due to its DHA content.
3. Chutoro
The next grade up in tuna. Pink with a higher fat content.
4. Otoro
The most expensive cut of tuna, taken from the lowest part of the belly next to the head. Very high in fat. 
5. Hotate
Scallop
6. Basashi
In 1877, there was a major battle at Kumamoto Castle in Kyushu. The samurai inside the castle were under siege for 53 days. In order to survive they ate their horses raw. After the battle, raw horse meat known as Basashi became a local specialty. This has spread across Japan but is particularly easy to find on Kyushu Island. 
7. Ikura
Salmon Roe
8. Kanpachi
Amberjack
9. Katsuo
Bonito
10. Suzuki
Sea Bass
11. Awabi
Abalone
12. Tai
Sea Bream
13. Sanma
Pacific Saury
14. Uni
Sea Urchin
15. Fugu
Fugu is a puffer fish that contains potentially lethal levels of tetrodotoxin. Preparation of Fugu dishes is strictly controlled in Japan and can only be prepared by a licensed chef. Nevertheless, poisonings regularly occur. These are usually the result of an amateur chef giving Fugu a try. Fishermen are sometimes tempted to try Fugu when they catch one. Fugu is quite expensive and is considered a delicacy. 
16. Hamachi
Japanese Amberjack
17. Tako
Octopus
18. Aji
Horse Mackerel
19. Saba
Mackerel
20. Amaebi
Amaebi can be translated Sweet Shrimp. It's a young northern cold water shrimp that is said to have a naturally sweet taste. A good amaebi is clear without too much pink. A black color is a sign of poor quality.
| Sashimi is ranked | #5 of 19 Japanese Party Foods #9 of 106 Japanese Foods |
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