I have been wondering about something for a long time: Why is sashimi always served on those piles of stringy daikon radish? Has this always been the case?
Does the daikon serve any purpose, or is it just there for decoration? Also, what the heck are you supposed to do with it? Eat it or leave it on the plate? Common examples are artfully carved carrot strips, tiny whole chrysanthemum flowers, red and green seaweeds, and finely sliced myogathe flower buds of the ginger plant.
One theory as to why sashimi garnishes shaved called what they are goes like this: Perhaps, but there are telling differences in how the two words are written. Turning now to history, I put in a call to Brent corrigan asshole Okumura, a chef, food consultant and cookbook author with a special interest in how Japanese cooking developed.
He explained that the custom of eating raw fish was actually introduced to Japan from Japanese, and perhaps as early as during the Kamakura Period At that time, the Chinese ate raw fish, including carp and sea bass, chopped into pieces and tossed with young flavored vegetables such as scallions and garlic.
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