Nimagi

Nimagi is a term that refers to a Japanese culinary technique and also the resulting dish. It involves thinly slicing raw fish or seafood and then marinating it in a mixture of soy sauce, sake, and mirin, often with the addition of sugar and ginger. The primary purpose of nimagi is to tenderize the fish and infuse it with flavor.

The process typically begins with selecting very fresh, high-quality fish, such as sea bream or flounder. The fish is then meticulously sliced against the grain into thin, translucent pieces. This is crucial for achieving the desired texture. The marinade is usually prepared by combining the liquid ingredients and sweeteners. The fish slices are then submerged in this marinade and allowed to soak for a period ranging from a few minutes to an hour, depending on the type of fish and desired intensity of flavor.

Nimagi is often served as an appetizer or as part of a larger meal. The fish, having absorbed the savory and slightly sweet marinade, offers a delicate yet distinct taste. It can be presented simply, allowing the freshness of the fish and the nuances of the marinade to shine, or it might be garnished with ingredients like grated daikon radish, shiso leaves, or thinly sliced scallions. The texture of nimagi is notably soft and yielding due to the marinating process.