photo credit: slightly everything via photopin cc
When I’m not reading, blogging or doing homework, I’m cooking. Cooking is a lot like reading and writing: it brings ingredients together to create a single dish that tells a story of flavors, family, friends and experiences. And just like with books, you don’t have to be the creator. Sometimes we’re all just looking for a little eye candy. So here’s a little food for thought!
I don’t know if you all know this, but I’m a total foodie. A foodie is “someone who has an ardent or refined interest in food.” Cooking is all about discovery for me – seeing which ingredients work well together, what flavors can be created, and what new foods can be tried. So now I’m bringing this discovery to TGR!
Every Monday I’ll be sharing a new food find, recipe, and of course, some eye candy.
This week: Sushi vs. Sashimi
Ah, sushi. What ever would I do without you?
You all probably don’t know this, but I love sushi. Don’t get me wrong: it took me a while to get into it. I’m a bit late to the sushi-loving bandwagon, you could say. I’ve only been eating it for a few (okay, more like five) years. And even now, I’m still not as adventurous with it as I’d like to be. coughcough Can’t go wrong with a California roll, right? coughsushinovicecough.
I’m kidding. I don’t eat only California rolls. I’ve tried eel and salmon and tuna and octopus and sea urchin, too. But while I’ve tried all these different rolls and all these different flavors, for the longest time I was ignorant to the difference between sushi and sashimi.
I knew that what I ordered was – and is always – sushi, because I ordered under the sushi menu headings. But every time I’m out, I hesitate, scanning the sashimi list, wishing I knew what in the hell it entailed. Thankfully, now I do.
Sushi uses cooked vinegared rice. So your normal rolls – which do have their own technical terms (like nigiri and maki) – typically fall under “sushi.” Perfect example is the above picture.
Sashimi is raw meat (usually fish) served on its own. Like the picture to the right.
I don’t know about you, but the thought of eating a slab (even if it’s thin) of raw fish kind of terrifies me, for several reasons. I don’t think I’d like the slimy texture or the flavor, and need I mention the health risk? Call me paranoid, but I don’t think even if I wanted to eat sashimi I’d be willing to eat it just anywhere. I do still hope to someday try it, but for now I’m perfectly content with ordering those heavenly little squares.
Although, now that I think about it, I’ve had raw tuna in rolls before. But that hardly counts. It’s so tiny!
Have you ever had sashimi? Any tips for a sushi/sashimi novice?
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