Homemade sashimi is achievable if you focus on proper techniques rather than seeking mastery. By finding quality sashimi-grade fish and learning how to cut it effectively, you can create tasty sashimi. Dr. Jae Choi, chef-founder of Yakitori Jinbei, explains that a smooth, single motion is critical for both texture and flavor when slicing the fish. Using a sharp, specialized knife, like a yanagiba, enhances the quality of the cut, although a basic knife can also suffice with care in technique.
Cutting sashimi well involves preserving the flesh of the fish for the purposes of both texture and taste, with a single smooth motion being key.
The ideal tool for sashimi is a yanagiba, a long, single-sided blade that minimizes disruption to the fish while cutting.
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