"Ryori Komoku Chomisho" (6) Sashimi Section / Usable Fish for Sashimi Section

|Sashimi Section

In one book, it is said that for any fish, there is the right side and the left side when slicing. Also, there is the term 'menamasu' and 'onamasu'. Furthermore, it is said that 'sashimi' refers to the left side of the body, and 'uchimi' refers to the right side of the body, and so on.

* Reference: "Nanso no Rizoku ( Eating Menamasu )" (National Diet Library Digital Collections)

When written as '|Iri'

It means 'irizake' (boiled sake). When written as '芥' (karashi), it means mustard miso; when written as '生' (nama), it means ginger miso, water pepper vinegar, udo miso, green onion miso, |wasabi miso, pepper miso, or grated daikon radish juice.

* '皷' refers to miso.

When written as 'Tori'

It means 'toriawase' (accompaniments). Fish with fish, or types of shellfish and shrimp. 'Ken' refers to shiso, water pepper, ginger sprouts, shredded ginger, or |citrus types.

* '權' is |'ken'.

Cutting Methods

A record of the distinctions in |slicing lines.

|Aemaze (Mixed Dressing)

For vegetarian sashimi, this refers to pouring irizake over it from the start. In winter, it should be |warmed before pouring. For irizake, always use wasabi or ginger.

Usable | Fish for |Sashimi | Section

|Carp

Thread-sliced, the roe is roasted, both are dried, served with irizake and wasabi. 'Toriawase' includes sea pine and pine greens. In summer, wash in cold water and slice flat. Shiso and water pepper are both |washed and |mixed together.

* '取' refers to |toriawase (accompaniments).

|Crucian Carp

Same as above. Regarding the matter of washing, it has not yet been examined.

Migoi (Carp)

Same as above. It is good when washed.

Salmon / Trout

Irizake (boiled sake), wasabi, raw vinegar, sumiso (vinegar miso), and tadesu (smartweed vinegar).

Sea Bream

Hirazukuri (flat-sliced). In spring, it is also good with roe. Also for kakitai (oyster-style sea bream). Accompaniments: folded sea bream, shrimp, thread-sliced abalone, thread-sliced squid, sillago, and halfbeak. Irizake, raw vinegar, wasabi vinegar, and tadesu (smartweed vinegar).

Japanese Sea Bass

Hirazukuri (flat-sliced). Seasoning and accompaniments are the same as above.

Flounder

Same as above. Karashi-nuta (mustard miso dressing).

Pomfret

Same as above. The same applies to Spanish mackerel. Karashi-nuta (mustard miso dressing).

Bonito

Hirazukuri (flat-sliced). Strong tamasu (egg vinegar) includes Nakahara and Zentokuji. Also mustard-tade, raw vinegar, grated daikon juice, negisu (scallion vinegar), and salt-sake. In the eastern provinces, it is a seasonal delicacy of summer. In the Kamigata region, it is a winter dish.

* "Nakahara" refers to Nakahara vinegar, a high-quality vinegar from Sagami Province. * "Zentokuji" refers to Zentokuji vinegar, a high-quality vinegar from Suruga Province. * "Keimotsu" is thought to mean keibutsu (seasonal delicacies). This refers to things that have the charm of the four seasons, or rare dishes that add excitement to the occasion.

Frigate Tuna

Same as above. It is inferior to bonito.

Croaker

Hira-zukuri (flat slices), prepared with red intestines. Use irizake (sake boiled with dried bonito), raw smartweed, mustard vinegar, or green onion miso. In summer, it is a seasonal item from before. Not found in other provinces. Its appearance is like a large sea bass.

Shark

Skin it, cut into thin cylinders, and parboil. Serve with mustard vinegar, mustard miso, chive and smartweed vinegar, or the same miso. To skin it, make a knife cut at the neck and peel toward the tail.

Whale

Slice both skin and meat thinly, parboil, soak in water, and season as above.

Fresh Cod

Skin and slice flat. Parboil the milt and mix it in. Serve with irizake, raw mustard, and smartweed vinegar.

* "Unko" refers to cod milt.

Mixed Fish

For horse mackerel, halfbeak, sillago, shrimp, squid, abalone, ark shell, etc., mix two or three kinds together. It is good to combine with sea lettuce (miru), etc. Use irizake, vinegar, or miso depending on the combination.

* "Miru" is a type of seaweed. Seaweed Codium. Also called suisho or umimatsu.

Sea Cucumber

Fold it, and serve with irizake and wasabi. It is good combined with fish or served alone. In winter, heat the irizake before serving. It is also good steamed in a tea bowl.

Vegetarian

Irizake, heated in winter. Raw smartweed, vinegar miso, mustard miso, smartweed miso, chili miso.

Grilled wheat gluten, fried gluten, bean curd, thread konjac (seasoned), agar jelly, bracken, udo, mountain yam, horsetail, dropwort, water shield, river lettuce, lotus root, arrowhead, ginger, Japanese ginger, wind-preventing herb, Chinese artichoke, lily bulb, black beans, hosta, eggplant, melon, pumpkin, shiitake mushroom, kou-take mushroom, rock mushroom, shoro truffle, bamboo shoots, steamed bamboo shoots, long beans, wakame seaweed, kelp (there is a type called ...), sea lettuce, pine greens, peas, strawberries.

* "Bansho" refers to chili pepper.

When using strawberries, open the bag of citrus like kounenbo or daidai, loosen the fine flesh well, and remove the seeds. Adding vinegar or summer irizake as a seasoning is good. For sweets, sprinkle with sugar.

It is also good to add thinly sliced, well-colored pickled eggplant.

For chrysanthemum, there is something called 'cooking chrysanthemum'. Add parched sake, wasabi, and chestnut ginger; it is good for sashimi. It should depend on the combination of the sashimi.

The above, sashimi, soy sauce mixtures, and shojin namasu (vegetarian raw fish-style dish) are not significantly different. Within the above items, it should be done according to the seasonal combination and the cook's intent.

* 'Ichiko●toki' is thought to be 'Ichigo-modoki' (mock strawberry). It is made by grating daikon radish, mixing it with vinegar and mandarin orange, and serving it to resemble a strawberry.
* 'Kunembo' is an evergreen shrub of the citrus family.
* 'Dai/dai' is 'daidai' (bitter orange).
* 'Komaka-naru' means 'fine' or 'small'.
* 'Kurishoga' is 'chestnut ginger'.
* 'Narubeshi' means 'should be' or 'must be'.

Author's note: ● indicates a character that could not be deciphered, and □ indicates a kanji that cannot be displayed on a computer.
I will update this as appropriate when new characters are deciphered or when I notice typos or misreadings. For details, please read the 'Self-Introduction/Disclaimer'. 📖