Nothing quite exemplifies this philosophy better than sashimi. No, it's not the same as sushi, where the crucial ingredient is rice, not fish (hence why you can also have egg and vegetable sushi).

While sashimi is a popular option when dining out, the elegant raw Japanese dish can be a daunting prospect to prepare at home -- but it needn't be. When you're serving a dish that centers around ...

The two terms are commonly used interchangeably, with the only difference sometimes being that "sashimi grade" fish is often marketed as the best type of fish for sashimi, referring to particular ...

Can you explain the term sashimi-grade. I see it mentioned ... The term refers to the best quality of fish that you could possibly find. Generally it’ll be listed for a dish that will be served ...

You won’t find any California rolls at chef Ken Oringer’s new sashimi bar, Uni. What you will find is the most unbelievably fresh raw fish this side of Tokyo, prepared in the most imaginative ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...