Sashimi Salad

Sashimi, which means “pierced body,” refers to the practice of how sliced raw fish would be identified by Japanese fishermen, as they would use bamboo to stick the skin, fin, and tail of the fish into the raw slices.  These days, “sashimi” commonly refers simply to sliced raw fish.  

For this course, local fish is served sashimi-style with watercress, daikon, furikake tapioca chips, and a citrus-soy dressing.