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Sashimi - The online computery journal thingy of a turtle

Aug. 25th, 2008

06:10 pm - Sashimi

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Today I went to a Japanese restaurant I hadn't been to before and tried sashimi. The lunch menu had a "sushi and sashimi" plate. Sashimi is basically raw fish steaks. Not bad, but I think I like raw fish better when it's wrapped in vinegared rice.

Next to the sashimi was a pile of some kind of shredded or shaved white vegetable. Anybody know what that was? It didn't have any kind of taste strong enough for me to identify it.

Comments:

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From:kinkyturtle
Date:August 25th, 2008 11:21 pm (UTC)
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Yes, and there was some with the sushi, but I'm talking about something different. There was a pile of what looked like shaved coconut, only a bit thinner, much longer, and not oily. It was pleasantly crunchy and had practically no taste.
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From:orv
Date:August 25th, 2008 11:44 pm (UTC)
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It might be pickled ginger. It's usually served with sushi as a palate cleanser. It has a flavor -- the same flavor that's in ginger snaps -- but not a terribly strong one.
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From:neogeen
Date:August 25th, 2008 11:21 pm (UTC)
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Depending, the garnish was probably asian turnip things*. Was it shredded really thin (stringy?)

*I don't recall the name in korean, but its a huge root vegetable.

Edited at 2008-08-25 11:23 pm (UTC)
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From:kinkyturtle
Date:August 26th, 2008 12:30 am (UTC)
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Yes, really thin.
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From:timmowarner
Date:August 25th, 2008 11:26 pm (UTC)
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I still have no real idea what it is, but it's commonly served with sashimi.

Big help, huh?
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From:byackley
Date:August 26th, 2008 12:05 am (UTC)
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http://www.bento.com/trt-daikon.html

Daikon radish?
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From:kinkyturtle
Date:August 26th, 2008 12:31 am (UTC)
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Yeah, that's what it looked like.
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From:3catsjackson
Date:August 26th, 2008 12:14 am (UTC)
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Sashimi is generally served on or near a nest of shredded daikon radish -- the white, slightly crunchy stuff. Also on the plate would have been some wasabi (green horseradishy paste) and pickled ginger (white or pink sheets).

I like sashimi when I'm not in the mood to fill up on rice, but both are good in my book. And while good quality, fresh fish is very very important for nigiri and rolls, it's extra super important for sashimi, as the daikon brings only texture but almost no flavor to the party.
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From:kinkyturtle
Date:August 26th, 2008 02:21 am (UTC)
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Aha! byackley's link confirms it was daikon radish. Huh, I wouldn't have guessed it was any sort of radish, as I only knew about the little red ones that have strong flavor.
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From:rikchik
Date:August 26th, 2008 12:43 am (UTC)
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At some restaurants you can also get "chirashi sushi" which is a wide bed of sushi rice covered in miscellaneous bits of sashimi - you grab a sashimi piece and a clump of sushi rice for each bite.
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From:kamesama
Date:August 26th, 2008 07:38 am (UTC)
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As two other commenters already found out, it's daikon radish. I think it's served as a way to soothe the palate after too much wasabi/ginger. And boy, do I crave sashimi ! You'd be afraid at the amount of raw fish I can eat XD
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From:nefaria
Date:August 26th, 2008 11:56 am (UTC)
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I'm of the same opinion with sushi and sashimi. Small piece of raw fish wrapped in vinegared rice and seaweed = yum. Large piece of raw fish = not so yum (it's like putting a cold tongue on your tongue!)

I've had that shredded white vegetable before too, but I don't know what it is either, it has a bit of a turnipy/cabbagy flavor.
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