What is sashimi otsukuri? Do Japanese eat fish head?
The word “sashimi” became pretty well known, but it can also be called “otsukuri” or “tsukuri.” Whereas sashimi usually means finely sliced fresh, raw fish in general, otsukuri, or tsukuri means a large party sashimi tray with an elaborate, beautiful presentation. It can also include raw fish that were minimally (but carefully) processed, such as marinated with vinegar. “Sugata zukuri or tsukuri” means a sashimi presentation that looks like a fish before it was disassembled.
Otsukuri can be where chefs specialized in traditional Japanese cuisine show off their skills and unique style.
You may say “gross!” but actually it is not. First of all, the fish has to be very fresh in order to make it to otsukuri. You can check the eyes of the fish; if they look clear and smooth (like the ones in the picture above), the fish is fresh. Fresh fish is not gross. You might as well appreciate the freshness and eat many parts as you can. (Non-sashimi parts can be cooked later.) It also requires a skilled chef to prepare it. Skilled chef knows how to select good fish/good parts, and how to prepare them. It’s something you can also appreciate. Third, depending on the occasion and the type of the seafood, the chef may offer you to prepare some soup (usually miso soup) for you. Head, bones and tails from fresh fish are very good source of broth full or umami aroma. Parts like eyes include Vitamin B1, DHA and EPA. Once you have taken a life of a fish, you might want to minimize what’s thrown, in order to appreciate it.
You need experience and skills to prepare otsukuri…
