A Traditional Japanese dish, sashimi is sliced raw fish that is often served with soy sauce, wasabi and pickled ginger. In order to fully appreciate its subtle flavors, Japanese prefer eating sashimi before other more strongly flavored dishes.
Consequently, sashimi will often be served as a first course in formal Japanese meals, but it is not uncommon for it to be served as a main course as well. Taste and texture sensations are wide-ranging; everything from the slippery yet firm squid to the orange colored salmon that melts in the mouth. Sashimi is typically served on a bed of daikon (Asian white radish) which is shredded into long strands. Miso soup or seaweed salad often accompanies this dish. In Hezhe Minority Fishing Village in Daqing, sashimi is eaten together with potato slices, spinach and bean sprouts.
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