TYPES OF SASHIMI
Katsuo (Bonito / Skipjack Tuna)
Katsuo is one of the most popular kinds of tuna in Japan, and one of the most popular ways to eat it is “katsu no tataki” style, lightly seared on the outside and raw the inside, served thinly sliced with ponzu citrus and garlic or ginger.
Sake (Salmon)
Salmon is easily recognized for its bright orange color. It ranges from lean to fattier pieces, with salmon belly coming at a premium price due to its extra fattiness.
Hotate (Scallops)
Scallops are incredibly sweet and creamy when served fresh out of their shell for sashimi, which gives them a different taste and texture compared to scallops used for sushi.
Ebi (Sweet Shrimp / Prawns)
There are several varieties of shrimp and prawns popular for sashimi. Sweet shrimp includes both the smaller amaebi and the larger botan ebi, while aka ebi (red shrimp) is high in fat and kuruma ebi (Japanese tiger prawns) are considered a huge delicacy.
Hokkigai, Akagai, Tsubugai, Mirugai (Surf Clam, Red Clam, Whelk, Geoduck Clam)
Hokkigai are a popular clam used for sashimi and have a meaty texture and sweet flavor, whileakagai clams have a mild, subtle taste. Tsubugai are known for their sweet flavor and slightly crunchy texture, and mirugai are also a bit crunchy but have a briny ocean aroma accentuated by a faintly sweet flavor.
Saba (Japanese Mackerel)
Saba is usually served grilled, but when in season it’s a delicious sashimi option for those who enjoy bolder tasting fish. Because of its boldly fishy flavor and oily taste, saba goes well with the sharpness of diced green onions and grated ginger.
Aji (Horse Mackerel)
Aji is a popular and inexpensive fish that can be found in the waters around Japan, Korean, and China.