Chapter 11

Sashimi no Bu (指身の部)
Sliced Food

The word “Sashimi” probably conjures up visions of fresh slices of raw fish. However, in a world without refrigeration, raw fish would often not be an option. In addition, there is more than fish, including bamboo shoots, pheasant, chicken, turtle, etc. For most seafood it is blanched (see “Shimofuri” here and in Chapter 8) and then sliced up. That is technically what “Sashimi” means: Sliced Body. Reading through, this is probably closer to the previous chapter than modern sashimi, with blanched or grilled meat, sliced thin, and dressed with vinegar.

“Ken”, seen here and in the preceding chapter, refers to a garnish served with the dish. There are also minor ingredients that are placed, or added, to the dish--from the sound of it, they are placed on top, afterwards, both for flavor and presentation.

1. Shimofuri 霜降 (Falling mist)

Fillet tai. Cut as appropriate. Put it in boiling water. When it has become white, remove it to cool. Fold it. Irizake is good. Add something like karashi.

2. Kakidai かきだい (Shaved sea bream)

Fillet tai in three pieces [two sides and the middle], scrape the outside, and pile it in a heap. Irizake is good. Add karashi. Ken are twisted katsuo, kunenbo, mikan, or kumquats.

3. Kogawa tataki 小川たゝき (Little river sear)

Fillet fresh katsuo and sear well. Put it on a cedar board. Pour on boiling water, blanch, and then fold. You should arrange as kakidai, above. It can also be made with koi. Same can be done with irizake.

4. Suzuki すゞき (Japanese sea perch)

You should make it with aosu and ginger vinegar.

5. Managatsuo まな鰹 (Silver pomfret)

It is also good with irizake and ginger vinegar.

6. Kujira くじら (Whale)

Make it thin and pour on boiling water. It is good with sanshō miso vinegar.

7. Fuka ふか (Large shark)

Pull back the skin and pour on boiling water. Blanch well. Ginger vinegar is good. It is also good to scald it quickly.

8. Same 鮫 (Shark)

This is done the same way as fuka, earlier.

9. Kochi こち (Flathead)

Peel off the skin and make it thin. Also such things as ginger vinegar, irizake, and tade vinegar.

10. Ankō 鮟鱇 (Anglerfish)

Also blanch this,and use ginger vinegar.

11. Sawara さわら (Spanish Mackerel)

Irizake. Ginger vinegar.

12. Namagatsuo なまかつほ (Fresh bonito)

It is good to blanch. You can also make it as is. Karashi vinegar.

13. Koi 鯉 (Carp)

Irizake is good.

14. Funa 鮒 (Crucian carp)

This is also good with irizake.

15. Ayu あゆ (Sweet freshwater trout)

This is also good with irizake as before.

16. Unagi うなぎ (Eel)

Grill it without seasoning, then use aosu.

17. Kiji 雉子 (Pheasant)

Roast it whole and shred it. Sanshō miso vinegar is good.

18. Kamo gan 鴨鴈 (Duck and goose)

Like kiji. It is also good to take out the bones and cut them in round slices. Wasabi vinegar and ginger miso vinegar are good.

19. Niwatori にはとり (Chicken)

This is also made like kiji.

20. Kogamo 小鴨 (Young duck)

As with kiji sashimi, scald tai soboro and pile it up together. It is good to serve with wasabi and miso vinegar. For ken, use katanori and kumquat. Whatever fowl is used, shred it.

21. Mushi takenoko むし竹子 (Steamed bamboo shoots)

Cut off the roots. Stand it up with its skin on. Steam well in a steamer and use various cuts to slice it. It is good to slice it into white vinegar. It is good to pile it up in arrangement with such things as mirukui, abalone, or shiitake or kikurage mushrooms.

22. Ukiki うき木 (Sunfish)

It is good to blanch and use ginger vinegar.

23. Sazae 栄螺 (Horned turban)

It is good to make with such things as the insides of yonaki, mirukui, torigai, and tairagi. Scald, and dress with wasabi and miso vinegar.

24. Kawajisha 川ぢしや (Water Speedwell)

Whatever is used, whether yomegahagi, chives, otherwise chrysanthemum blossoms, or a type of peony; it is good with miso vinegar.

25. Shōro 松露 (Rhizopogon roseolus)

Scald and [use] white vinegar.

26. Magame 真亀 (turtle)

Steam it well in boiling water and shred it. Ginger miso vinegar is good.

27. Sakabite (さかびて)

Gather an assortment of things that have a good salty manner from among such things as salted tai, abalone, tara, salmon, or ayu; karasumi; kabura hone; swan; wild goose; or wild duck. Ken is kunenbo. There are other directions besides this. It is good to pour dashizake over it.