Kisaki

Kisaki is a traditional Japanese dish consisting of thinly sliced raw fish, often tuna or salmon, served over rice. The dish is prepared by slicing the fish into thin strips, which are then arranged on top of a bed of steamed rice. The fish is typically seasoned with soy sauce, salt, and sometimes other ingredients like wasabi or green onions. The name "kisaki" translates to "edge of the rice," referring to the way the fish is placed at the edge of the rice bowl.

The origins of kisaki are not clearly documented, but it is believed to have been popularized in the Edo period (1603-1868) as a simple and convenient dish for travelers and workers. The dish is often served at sushi restaurants and izakayas, and is considered a casual and refreshing option for lunch or dinner.

Kisaki is typically served with a side of soy sauce, wasabi, and pickled ginger, which are used to enhance the flavor of the raw fish. The dish is often accompanied by other side dishes, such as miso soup, pickled vegetables, or edamame.

The preparation of kisaki requires fresh, high-quality fish, which is why it is often served in sushi restaurants that source their fish from reliable suppliers. The thin slices of fish are arranged in a decorative pattern on the rice, and the dish is often garnished with additional ingredients to enhance its appearance.

Overall, kisaki is a popular and beloved dish in Japanese cuisine, appreciated for its simplicity, freshness, and delicious flavor.