Share with your friends, sharing is caring!
LINEで送る
Pocket

Editor’s Notes

Hello, this is Pocket Concierge editing team.
“Sashimi” and “otsukuri” are two famous Japanese dishes made by cutting fresh seafood and serving it on a plate.
But what makes these two different?
Today, we are going to learn about the different cooking methods using fish.

Contents

1.The Word Origin of “Sashimi” and “Otsukuri”

2. Are There Any Differences between Sashimi and Otsukuri?

3. How about Arai and Tataki?

4. Summary

1. The Word Origin of “Sashimi” and “Otsukuri”


Odaidokoro Roji | Pocket Concierge

Let’s first talk about the word origin of the two dishes.
The word “sashimi” is mainly used in the Kanto Region that generally refers to cut meat of fish. This has to do with the word “cut” being loathed in the samurai society during the Muromachi Period, which is why people used the word “tsukuru (to make)”, which changed to “tsukurimi.” “Otsukuri” is a word used by women by adding the polite word “o” on the “tsukurimi.”

2. Are There Any Differences between Sashimi and Otsukuri?

Because of such historical background, “sashimi” is used in the Kanto Region, while “otsukuri” is used in the Kansai Region. There is not really a huge difference.
Today, the original meaning has slightly changed. “Sashimi” tends to be referred to a dish that is made by cutting fish and serving it on a plate. “Otsukuri” is often used for a dish that is made by cutting fish and serving it beautifully with its head and tail.

Izu No Shun Yanmo Minami Aoyama | Pocket Concierge

3. How about Arai and Tataki?

Are there other Japanese dishes made by cutting fish?
For example, a dish called “arai” is a kind of sashimi made by cutting white fish like carp and sea bream into thin pieces, chill it in ice, and serving it on a plate.
The fat and odor is taken away and the meat becomes tight because it is chilled in cold water. You can enjoy the fresh, crunchy texture.
In contrast, “tataki” is a famous cooking method using bonito and horse mackerel.
What makes “tataki” special is the fact that the cooking method changes depending on the fish.
“Katsuo no tataki” that uses bonito is made by grilling the surface of skewed bonito with charcoal, which is then cut into sashimi and seasoned with seasonings by rubbing as though you are hitting it with your hands. “Aji no tataki” that uses horse mackerel is made by cutting fresh horse mackerel into thin pieces after placing finely chopped green onions, ginger, and macrophyll.

Chiso Fufu | Pocket Concierge

4. Summary

Did you enjoy learning about sashimi and otsukuri?
There are different kinds of cooking method and names for “sashimi” depending on the region as fish has been eaten in Japan since ancient times.
Although there are different ways of calling raw fish, let’s be thankful to the wisdom of our ancestors to eat different kind of fish deliciously.

LINEで送る
Pocket

Share with your friends, sharing is caring!