Thaï sashimi

Daizen-Shoku, chef to the Emperor, invented sashimi in 710. During the Edo period, circa 1600, sashimi became popular as an everyday dish in Japan. Sashimi, which literally means “pierced body”, is a traditional dish in Japanese cuisine consisting of thinly sliced raw fish. Sashimi can also be vegetarian, or more rarely made using raw meat. In addition to its freshness, the type of fish and how it is cut will determine the quality. In theory it is easy to prepare, but in practice it is a great art. The unique taste of sashimi and the way it melts in the mouth makes it a very popular delicacy with everyone - not just fish lovers. Here one of the finest dishes in Japanese cuisine is revisited through the art of Thai cuisine...