Page 140 - (DK Eyewitness) Travel Guide - Japan

EXPERIENCE Beyond the Center

A skilled chef preparing
different kinds ofsushi
at a restaurant in Tokyo
SUSHI AND SASHIMI
Newcomers to Japan are often both POPULAR FISH IN JAPAN
Of the 3,000 or so varieties of
fascinated and intimidated by these fish eaten in Japan, the most
ubiquitous dishes. While sashimi denotes common are maguro (tuna), tai
sliced fillets of raw fish served without rice, (sea bream), haze (gobies), buri

there are several different types of sushi (yellowtail), saba (mack-erel),
(usually written with the suffix “-zushi”) in crustaceans such as ebi (shrimp)
which cold, lightly sweet ened, and vin e gared and kani (crab), and fish that are
rice is topped or wrapped up with raw fish or usually salted such as sake
other items, such as pickles or cooked meat. (salmon) and tara (cod). You’ll
find these fish on menus and
market stalls all year round, but
NIGIRI-ZUSHI some fish are seasonal treats. In
Thin slices of raw fish are laid over spring, the ayu (sweet-fish) – a
molded fingers of rice with a thin layer river fish traditionally caught by
of wasabi in between. Dip it in soy trained cormorants – is enjoyed.
sauce, and consume in one mouthful. Katsuo (skipjack tuna) is available

in spring and summer, unagi(eel)
CHIRASHI-ZUSHI in midsummer, and sanma (saury)
The “scattered” style involves a colorful in the fall. Winter, meanwhile, is
combination of toppings, including fish, the time for dojo (loach), anko
chunks of omelet, and vegetables, art­ (angler fish), and fugu (blow-
fully arranged on a deep bed of cold rice. fish), prized for its delicate flavor
but also feared for deadly toxins
MAKI-ZUSHI in its liver and ovaries.
“Rolled” sushi is very familiar outside
Japan. Rice is combined with slivers of
fish and other morsels, and rolled up in
a sheet of toasted seaweed (nori).
SASHIMI
Sliced fillets of the freshest uncooked
fish may be served alone. Sashimi is
delicate and creamy, and the only
accompan i ments should be soy sauce,
wasabi, daikon, and maybe a shiso leaf.

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