Let us repeat again for those who have not heard or learned yet: sushi and sashimi are not synonyms.

Sushi is a term denoting dishes made of pickled short grain rice which may or may not contain fish while the fish itself can and doesn’t have to be cooked. Sashimi, on the other hand, is a term denoting only super thin slices of raw fish. It is usually served with soy sauce and pickled ginger, but those are merely side dishes.

The rigor of simplicity  

As you can see on our menu, sashimi can be transformed into sushi in no time. To get a maki, all it takes is to place a slice or two of raw fish and a little bit of rice into nori seaweed and wrap it up. For nigiri on the other hand, it will be enough to serve rice on a piece of sashimi. But, let’s get back to the story of the true essence of the sashimi itself.

Pure and intact, at its most plain form, it is considered to be the most respectable and valued delicacy by the Japanese people who appreciate the manner of the preparation as much as the fullness of the taste. By looking at it one should think sashimi is a piece of cake to make, but it really isn’t. One should know how to pick a fish, which parts to use and how to slice it properly. The slices should all be identical (not almost identical!) and not thicker than half a centimeter.

In this case simplicity is really another name for rigor. The dish must be perfectly fresh, rich with the taste of fish and aesthetically appealing, almost astonishingly attractive at the same time. Having all the criteria in mind, one can’t say it doesn’t take long to make sashimi. Especially given the fact the years of experience of the person doing it should also be taken into account.

Unbelievably healthy

Sashimi wows not only with the taste but with nutritive value as well. It’s literally one of the most healthy dishes you can imagine: low in calories and rich in proteins it will boost not only your energy level, but muscles as well. In addition, it is a valuable source of fatty acids crucial for a healthy brain, heart and cardiovascular system. The abundance of vitamin B will make your immunity strong while potassium, selenium and other valuable minerals will suffice to protect you without the help of food supplements.

Only top notch pieces

However, honor is one thing and sweetness another. Therefore, it’s all the better that such a healthy dish is characterized by such a full taste of fish (and nothing but). Precisely for this reason the fish for sashimi has to be of great quality and as fresh as it can be.

Flounder, yellowtail, mackerel and octopus are all great candidates for a delicious sashimi, but we at Adriatic are absolutely convinced of the cult status of salmon, great amberjack and Adriatic tuna that is valued to the point of worship even in Japan. We’re not going to explain why. Come get your portion and see it for yourself!