If you’ve ever stared down the menu at a Japanese restaurant, you’ve asked a few common questions: What is sashimi? Is it the ...

crafted this recipe by pairing delicate sashimi-grade salmon with rice, seaweed, cucumbers, and my homemade ponzu soy sauce ...

Can you explain the term sashimi-grade. I see it mentioned in recipes but never see it labelled that way in stores. Is it an industry term for "very fresh fish" or is it superior in other ways?

She explained that she was regularly fed raw fish by her dad when she was growing up and loves the taste. Worryingly, though, it's clear that her unique meal is not sashimi-grade salmon ...

“Most Japanese restaurants use Norwegian salmon, but we use sashimi-grade Norwegian trout ’cos the quality is better. I use this fish at my restaurants and order from the same supplier too ...

Whenever I buy sashimi-grade fish, I love to make sashimi don, here with shiso, apple and topped with a vinegary soy dressing. Just before eating, use your chopsticks to mix everything together.

All the medium grade small (fish)…there’s enough for everybody,” stated Tamashiro. Families and friends will soon be making the trip to the market for fresh sashimi to place on the table.