Tuna Sashimi

Created by: Howcan Team

Tuna sashimi has a rich history dating back to ancient Japan, where it was first prepared as a way to showcase the natural flavors of the fish. The dish gained popularity in the 20th century as advancements in fishing and transportation allowed for fresher tuna to be served raw. Renowned chefs like Nobu Matsuhisa and Jiro Ono have elevated tuna sashimi to an art form, emphasizing the importance of using the highest quality, sushi-grade tuna. Today, the best tuna sashimi can be found in sushi restaurants in Japan, particularly in Tsukiji fish market in Tokyo. The key to perfect tuna sashimi lies in the freshness of the fish and the precise knife skills required to slice it into delicate, melt-in-your-mouth pieces. For a twist, some chefs also serve tuna sashimi with a drizzle of soy sauce, wasabi, and thinly sliced radish for added flavor.