1/2 cup minced ginger 1/4 cup sesame seeds 1 tablespoon cracked black pepper 1/2 pound very fresh, sushi-grade ahi tuna 3 tablespoons peanut oil, for searing 1 tablespoon lime juice 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced 2 cups mixed greens 12 thin slices red onion 1 medium tomato, peeled, seeded, and diced Ginger Sauce, recipe follows 1 small shallot, minced 1/2 teaspoon finely grated fresh ginger Freshly ground black pepper 1/3 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt. Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side.

Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce. In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine. Recipe courtesy of Wolfgang Puck, 2002The requested URL /?p=127 was not found on this server. Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Although pierced meat doesn’t sound like a very appetizing menu choice, chances are that if you’ve ever dined at a Japanese restaurant, you’ve eaten just that.sushi online bestellen ulm If the Wikipedia Gods are to believed, sashimi – that is, the slivers of raw fish popular in Japanese cuisine – received its name as a result of the culinary practice of pinning the fish’s tail and fin to identify the type of fish being eaten.sushi tei bandung sumatra In many restaurants, the terms sushi and sashimi are used interchangeably, often occupying the same menu pages or mixed together on “sushi” platters. jiro dreams of sushi in seattleHowever, it should be noted that sashimi refers only to raw fish, whereas sushi – which does frequently include raw fish – is defined by its inclusion of vinegared rice.sushi grade fish canton ohio

So, what are we talking about when we discuss sashimi? sushi online bestellen erlangenWell, essentially, it is any thinly sliced, raw, fresh fish. jiro dreams of sushi singapore cinemaIn Japanese cuisine, some popular sashimi choices include salmon, shrimp, squid, tuna, mackerel, octopus, yellow tail and puffer fish. where to buy sushi grade fish irvineHowever, it should be noted that sashimi can also refer to several non-fish varieties, including bean curd skin, raw red meats such as beef and horse, lightly braised chicken, and even frog. For our purposes, let’s discuss the benefits of fish sashimi. Sashimi offers virtually all of the benefits of it’s cooked peers. Specifically, sashimi is an excellent source of protein, omega-3 fatty acids, and other nutrients including selenium, niacin, phosphorous, magnesium and vitamins B6 and B12.

However, it should be noted that there are some potential health concerns associated with eating raw fish, namely that it may contain some parasites or other bacteria that, mark our words, will leave you praying to the porcelain Gods! However, these risks can be greatly reduced (but, we should note, not altogether eliminated) by dining at a reputable restaurant or selecting “sashimi grade” fish. Sashimi and Fine Dining While some sashimi connoisseurs believe there is strict etiquette when it comes to sashimi, others take a less formal approach and instead suggest that you eat what you like, the way you like it. To take a middle of the road approach – and a more active role in your dining experience – one of the best pieces of advice is to ask the itamae (chef) which sashimi he would recommend or if there are any unusual or new items on the menu. Also, it never hurts to end the meal by saying “arigato,” which means thank you in Japanese. Sashimi and the DIY Chef

If you’re more of a do-it-yourselfer, you might be interested in making your own sashimi. Since really all sashimi entails is raw fish, you’ll want to find the best cut possible. For best results (and, well, to speed things along) select fish that has already been cut, deboned and cleaned. Again, when purchasing the fish, opt for those labeled “sashimi grade” and steer clear of freshwater fish varieties, which are more likely to contain parasites. To prepare, first wash fish in cold water and pat dry with a clean kitchen cloth. Then inspect the fish and cut away any dark or otherwise discolored portion. Then, using a very sharp knife, cut along the grain down and towards yourself to create thin slices between ¼ inch and ½ and inch thick. We recommend serving it atop a leafy green salad with a citrus-based dressing or a tangy vinaigrette. princess of llyr, autan, ulterior epicure Flickr Photos (CC) Didn’t Grok Just Eat Raw Meat? Subscribe to Mark’s Daily Apple feeds