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Japanese Kanji Grade 3 |
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# 412 |
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Meaning |
body |
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Onyomi |
シン |
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Kunyomi |
み |
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Example |
刺身, さしみ, sashimi |
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Writing practice |
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Stroke Order Rules |
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| 1. Write from left to right, and from top to
bottom |
| 2. Horizontal before vertical |
| 3. Cutting strokes last |
| 4. Diagonals right-to-left before
diagonals left-to-right |
| 5. Center verticals before
outside "wings" |
| 6. Outside before inside |
| 7. Left vertical before enclosing |
| 8. Bottom enclosing strokes last |
| 9. Dots and minor strokes last |
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| SODs and SODAs under
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from KanjiCafe.com |
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Japanese food |
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刺身, さしみ,
sashimi |
 Sashimi
(Japanese: 刺身) - A Japanese delicacy primarily
consisting of very fresh raw seafood, sliced into thin
pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by
0.5 cm (0.25in.) thick, but dimensions vary depending on the
type of item and chef, and served with only a dipping sauce
(soy sauce with wasabi paste and thin-sliced ginger root or
ponzu), and a simple garnish such as shiso and shredded
daikon radish.
The word sashimi means "pierced body", i.e. "刺身 = sashimi =
刺し = sashi (pierced, sticked) and 身 = mi (body, meat), may
derive from the culinary practice of sticking the fish's
tail and fin to the slices in identifying the fish being
eaten.
One possibility of the name "pierced body" could come from
the traditional method of harvesting. 'Sashimi Grade' fish
is caught by individual handline, and as soon as the fish is
landed, its brain is pierced with a spike, killing it
instantly, then placed in slurried ice. This spiking is
called the Ike jime process. Because the flesh thus contains
minimal lactic acid from the fish dying slowly, it will keep
fresh on ice for about 10 days without turning white, or
otherwise degrading.
The word sashimi has been integrated to the English language
and is often used to refer to other uncooked fish
preparations besides the traditional Japanese dish.
Information source: “Sashimi.” wikipedia.org. Article date:
1 Feb. 2008. Retrieved: Wikipedia. 4 Feb. 2008 <Sashimi>.
Video - The following is a two part video
series lasting a total of about 15 minutes. The videos show
you the entire process of making sashimi, from cleaning the
fish, to adding garnish. Do not watch these videos if you're
squeamish about fish being cleaned. |
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