KLC Lewis wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Nanzi wrote:
>>
>>>Our itamae uses some kind of powder on one of the sashimi items in our
>>>sashimi plates. The fish is light red in color - salmon? Tuna? It is
>>>very tasty and we would like to use it at home when we buy sashimi
>>>grade fish to do here.
>>>Does anyone know what might be used, and or a recipe of same?
>>>Thanks for your help.
>>>We have not asked itamae as we feel that would be improper......are we
>>>correct in that thinking?
>>
>>Never heard of a dried seasoning on sashimi.. could be the red pepper
>>flakes used for udon noodles. Can you describe the seasoning color and
>>flavor?
>
> There are various blends of furikake that are used in sushi and sashimi
> preparation, some are sugar-based and popular for using on chirashi, others
> are bonito based and popular for topping hand rolls, yet others are spicy
> and chili based -- the selection is almost endless. Most oriental food
> stores will carry a good selection, as they are essential to Japanese
> cooking.

Ah ok, furikake. I have never seen it used on sushi or sashimi, only put
over rice dishes.

--
Dan