Sushi and sashimi have both become two popular dishes that rock the planet, attracting diners and gourmets from all around the world. It can be a challenge for one to pinpoint or know what exactly makes sushi such a tempting, mouth-watering dish. As one of the famed Japanese delicacies, sushi is a hard dish to make despite how it appears to be. Some think sushi is merely just a piece of raw fish or a piece of shrimp topped on cooked Japanese rice.
However, it isn’t how sushi and sashimi works. Another factor that leads to the popularity of these Japanese delicacies, would be the beautiful, eye-catching aesthetics – the unique presentation of the dishes. If not a major reason, then it could be the interesting texture that each piece of sushi brings to the table, marking a normal dinner night an extraordinary dining experience for all. Chances are, all of the above are the reasons behind the massive popularity sushi and sashimi have earned; perhaps, a blend of all these factors and more.
With whatever reason that makes you love sushi, we are pretty sure that the thoughts about making sushi or sashimi for your loved ones, your friends, and your family all by yourself must somehow be present in your mind at some point. Just from the comfort of your own kitchen, making sushi might not be so hard, will it?
Well, the great news is that as long as you have just the proper equipment at your fingertips, there is no reason as to why you would be afraid to make delicious, mouth-watering sushi and sashimi dishes yourself.
As there are so many premium-quality Japanese knives out there for you to choose from, as long as you make your decisions wisely, having a top-tier quality sushi knife in your possession will give you all the power to craft Japanese delicacies within a few trials. Rest assured you will have just a few to none issues with a perfect Japanese knife in your hands, making your very own version of sushi or sashimi dishes just at home.
Although some cooks believe it is possible to use a simple, general kitchen knife to craft sushi and sashimi dishes, the delicacy and intricacy these Japanese dishes have should never be overlooked. Ragged lines, crooked slices, and uneven pieces of fish may be the unwanted results of using general kitchen knives or Western knives that are not intentionally made for the crafting of these delicacies. Therefore, it is best to also think about the ‘precision’ Japanese knives can provide and perform. The undesired tearing of your fine ingredients, the crooked slices of Fatty Tuna, and the uneven portions of poultry may leave you with sloppy sushi, ugly sashimi.
The positive qualities of a Japanese knife are not only the unique, beautiful blade designs and extreme sharpness, but also the specific features each knife type has from the very start. Some Japanese knives such as the Yanagiba knives, are designed for the crafting of sashimi. Other Japanese knives such as the Nakiri knives, have been designed to help slice, cut, chop, and cut through a variety of vegetables and fruits.
In order to hand-craft delicious and authentic sushi as well as sashimi dishes, you will need to have the right knives in your hands. The two required knives in sushi and sashimi-making are: Yanagiba and Nakiri knives. As the Yanagiba is needed to slice through, fillet, and bone fresh, caught-from-sea fish varieties, the Nakiri is needed by culinary experts to cut through massive selections of salad leaves, seaweed, and juicy fruits.