Did you know?
Sashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside daikon and/or shisho.  You really get the flavor of the fish!
Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern.

Depending on what you ordered and the whim of the …

Answers to Common Questions About Japanese Sake
Q1: What is sake? Is it a beer?
Is it a wine? Is it a spirit?
Sake is a beverage fermented from rice, which is a grain. This would make it more of a beer than a wine. Yet, sake is not carbonated, and flavor-wise is closer to wine than beer, although it is indeed uniquely different from wine. Sake is not a distilled beverage, and is not even remotely related to gin, vodka or other spirits.
Q2: What is the alcohol content of sake?
Sake is generally between …

Did you know?
Not long ago, a sushi chef (itamae) had to undergo ten years of training before working in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training.
Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China.
Japan’s Agriculture Ministry has set up a panel to discuss a certification system for Japanese restaurants abroad. Possible gastronomic crimes include slicing fish too thick, using too little or too much wasabi and over-boiling rice. …