Chegiri

Chegiri is a traditional Japanese dish featuring finely chopped raw fish, typically tuna or mackerel, mixed with grated mountain yam (nagaimo) and seasonings. The mixture is then often formed into small balls or patties and can be eaten raw or lightly pan-fried. The texture is unique, with the slippery, viscous quality of the yam complementing the firm, delicate fish.

The preparation of chegiri emphasizes the freshness of the ingredients. The fish is meticulously cleaned and deboned before being minced to a fine paste. Nagaimo, a type of yam, is peeled and grated, releasing its characteristic mucilaginous texture. Common seasonings include soy sauce, sake, and sometimes ginger or green onions. The resulting mixture is a flavorful and nutrient-rich dish.

Chegiri is often served as an appetizer or a side dish in Japanese cuisine. Its distinct texture and taste make it a memorable culinary experience. While recipes can vary slightly from region to region or household to household, the core elements of finely chopped raw fish and grated yam remain constant. It is a dish that showcases the Japanese appreciation for fresh ingredients and nuanced flavors.