A few weeks ago a reader wrote to me and she was surprised that when she tried to make sashimi at home it tasted different.
It did not taste as good as when she bought it at a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.
I wrote to her and told her that salmon is quite an easy fish to use. Every part of the fish can be used for sushi and sashimi.
I also told her that the reason the sashimi tasted different than what she knows from sushi restaurants is that she does not know the techniques that are used to cut a fish for sashimi.
If you wish to serve sashimi with the same quality as a sushi restaurant then it is equally important that you know the cutting techniques for sushi knifes.
Please read more about Nigiri sushi course for beginners
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.