The History and Making of Sashimi

The video tutorial provides an introduction to sashimi, a Japanese dish of thinly sliced raw seafood. It discusses its cultural significance, historical background, and the recommended way to consume it. A simple sashimi recipe is provided, detailing the ingredients and preparation steps. The tutorial also offers tips on purchasing fresh, sashimi-grade fish to ensure quality and safety.

What is the primary reason sashimi is often served as the first course in a meal?

• To cleanse the palate for stronger flavors

• To fill up guests quickly

• To showcase the chef's skills

• To save the best for last

What does the word 'sashimi' mean?

• Pierced body

• Raw fish

• Thin slices

• Fresh seafood

Which of the following is NOT a common accompaniment for sashimi?

• Soy sauce

• Ketchup

• Wasabi

• Ginger

What is a crucial tip when buying fish for sashimi?

• Buy the cheapest available

• Ensure it is sashimi-grade

• Select pre-cooked fish

• Choose the largest fish

What is the recommended thickness for slicing fish in sashimi preparation?

• 1 inch

• 0.5 inch

• 0.19 inch

• 1 centimeter