Sashimi:Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too...
Shishamo (柳葉魚,ししゃも) Shrimp (海老, えび) Squid (烏賊, いか) Unagi (うなぎ) – winter White-flesh fish, white-fleshed fish, white fish (白身魚, しろみざかな) Vegetables, Mushrooms & Seaweeds For vegetable tempura, starchy root vegetables such as sweet potato, Kabocha squash, and...