Tachiuo no Sashimi (Beltfish Sashimi)

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Tachiuo no Sashimi

Tachiuo no sashimi
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Tachiuo no Sashimi ('太刀魚[タチウオ]の刺身', is classified into Sashimi), is known as Beltfish Sashimi in English, and 白带鱼刺身 (Bái dàiyú cìshēn) in Chinese. It is the washoku.
Rare :
Japanese (日本語)

1.Other names

Largehead Hairtail (Cutlassfish) Sashimi.

 The general overview

2.The basic ingredients

tachiuo
Beltfish

3.The different ingredients according to the restaurants

shiso
Green Perilla
shoyu
Soy Sauce
wasabi
Wasabi
Green Spring Onion, Onion, Garlic, Ginger.

4.Related Japanese Style Recipe

Cookpadoutsite
  'How to Make Sashimi (Amberjack)'
*If fish is not very fresh, you may have diarrhea.

5.Type of cooking

Cutting.

6.Taste

Tasty (Sweet).

7.Serving temperature

Cold or moderate.

8.Note

Tachiuo no Sashimi is the sliced raw beltfish. We can eat this dish at the kappo-ten (Japanese style restaurants) or the special izakaya (Japanese style pubs) in Japan.

9.Prevailing Price

Above ¥1,400 (5 pieces; in Tokyo)
-08.09.2014-

10.Japan Restaurant Search

GURUNAVI
English 简体中文 繁體中文 한국어 ภาษาไทย

Hot Pepper Gourmet
English 简体中文 繁體中文 한국어

Tabelog
English 简体中文 繁體中文 한국어

References

 Wikipediaoutsite 'Largehead Hairtail'


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Category : Sashimi 24.10.2014

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