The two terms are commonly used interchangeably, with the only difference sometimes being that "sashimi grade" fish is often marketed as the best type of fish for sashimi, referring to particular ...

Can you explain the term sashimi-grade. I see it mentioned ... The term refers to the best quality of fish that you could possibly find. Generally it’ll be listed for a dish that will be served ...

The radish slices are called “tsuma” and have served not only as a palate cleanser but also as a mount for the sashimi to give the fish a nice presentation. However, the Shoji supermarket ...

You won’t find any California rolls at chef Ken Oringer’s new sashimi bar, Uni. What you will find is the most unbelievably fresh raw fish this side of Tokyo, prepared in the most imaginative ...

The third course is Otsukuri. We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream ...