Sashimi no Bu (指身の部)
The word "Sashimi" probably conjures up visions of fresh slices of raw fish. However, in a world without refrigeration, raw fish would often not be an option. In addition, there is more than fish, including bamboo shoots, pheasant, chicken, turtle, etc. For most seafood it is blanched (see "Shimofuri" here and in Chapter 8) and then sliced up. That is technically what "Sashimi" means: Sliced Body. Reading through, this is probably closer to the previous chapter than modern sashimi, with blanched or grilled meat, sliced thin, and dressed with vinegar.
"Ken", seen here and in the preceding chapter, refers to a garnish served with the dish. There are also minor ingredients that are placed, or added, to the dish--from the sound of it, they are placed on top, afterwards, both for flavor and presentation.
- Shimofuri 霜降 (Falling mist)
Kakidai かきだい (Shaved sea bream)
Kogawa tataki 小川たゝき (Little river sear)
- Fillet tai. Cut as appropriate. Put it in boiling water. When it has become white, remove it to cool. Fold it. Irizake is good. Add something like karashi.
Suzuki すゞき (Japanese sea perch)
Managatsuo まな鰹 (Silver pomfret)
Kujira くじら (Whale)
Fuka ふか (Large shark)
- Fillet fresh katsuo and sear well. Put it on a cedar board. Pour on boiling water, blanch, and then fold. You should arrange as kakidai, above. It can also be made with koi. Same can be done with irizake.
Same 鮫 (Shark)
- Pull back the skin, and pour on boiling water. Blanch well. Ginger vinegar is good. It is also good to scald it quickly.
Kochi こち (Flathead)
Ankô 鮟鱇 (Anglerfish)
Sawara さわら (Spanish Mackerel)
Namagatsuo なまかつほ (Fresh bonito)
Koi 鯉 (Carp)
Funa 鮒 (Crucian carp)
Ayu あゆ (Sweet freshwater trout)
- This is done the same way as fuka, earlier.
Unagi うなぎ (Eel)
- This is also good with irizake as before.
Kiji 雉子 (Pheasant)
Kamo gan 鴨鴈 (Duck and goose)
Niwatori にはとり (Chicken)
- Grill it without seasoning, then use aosu.
Kogamo 小鴨 (Young duck)
Mushi takenoko むし竹子 (Steamed bamboo shoots)
- This is also made like kiji.
Ukiki うき木 (Sunfish)
Sazae 栄螺 (Horned turban)
Kawajisha 川ぢしや (Water Speedwell)
Shôro 松露 (Rhizopogon roseolus)
Magame 真亀 (turtle)
- Cut off the roots. Stand it up with its skin on. Steam well in a steamer and use various cuts to slice it. It is good to slice it into white vinegar. It is good to pile it up in arrangement with such things as mirukui, abalone, or shiitake or kikurage mushrooms.
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