For those who wish to make sashimi at home, we would like to talk about “San-Mai Oroshi" (cutting a fish into 3 pieces).
“San-Mai Oroshi” means cutting a fish into upper meat, lower meat and the bone in between. If you process a fish with head and guts, you need to wash the fish first. (Click here and refer to the last blog.)
San-Mai Oroshi might sound easy, but you should know there are a few points to take special care. Cutting a fish just randomly without thoughts will spoil its taste and looks. However, if you are aware of some tips, it isn’t so difficult. Just be sure of the following important points.
Do you know how vulnerable fish are against heat as they inhabit the sea? Even human body temperature is high enough to harm them. In other words, the more you touch the fish by hands, the sooner they will go bad. As the freshness is the most important for sashimi, it is essential not to touch the fish too much. That’s why you should process the fish with minimum time and hand procedures.
It would be difficult to cut off all meat neatly until you get the hang of it. It’s an inevitable loss for practice, but try to leave as little meat as possible. This is because if the meat is left on the bone, the cut-out fillet (called “Saku”) doesn’t look nice either in terms of amount or shape.
Also generally for fish, edible amount is quite little compared to its entire size or weight. So you shouldn't leave much meat, and if any, use it for broth or ingredients of miso soup.
Make a cut on the skin and move the knife along the backbone while you hear the sound of the knife touching the bone.
Then flip the fish over and do the same on the other side. The knife will reach the abdominal bone, then cut it with strength. If the surface of fish is slippery, use paper towels and hold the tail.
For the other side, insert the knife in the back first and in the belly last. Then it’s done!
The fillets are going to be sliced into sashimi, and the bones can be used for broth of miso soup or hotpot. Try not to waste the bones.
We will show you how to process/slice the fillets next time.
Have you heard about the Star Festival, called Tanabata? Tanabata is originally one of the looms that chosen girls used to weave kimono for God. Those kimono were laid for good harvest and cleansing. After Buddhism was brought to Japan, we have got Obon, "Japanese Halloween" where we welcome Gods and our ancestors'
Shichirin (earthen charcoal brazier) has been used to grill dried fish, mushrooms and vegetables since ancient times. Its main features are ceramic effect and radiant heating. These enables Shichirin to grill ingredients without losing moisture and flavor. We would like to show you "diatomaceous earth stove", which can slowly heats ingredients by infrared radiation to make them juicer and more flavorful. We will also show you how to use diatomaceous earth stoves.