Raw taste sensations

Normally, sashimi is eaten with soy sauce seasoned with wasabi and vinegared miso.

Marinade for sashimi and sushi for Hiro Nakamura column Barramundi marinated and placed on sushi rice and nori

Normally, sashimi is eaten with soy sauce seasoned with wasabi and vinegared miso.

Lean flesh of fish found in warm waters has less good taste component but it is very suitable for marinating.

Originally, raw fish was eaten after being marinated in soy sauce and miso in order to preserve it as well as to kill harmful bacteria.

Raw fish marinated in the following sauce can be kept fresh and tasty for more than two days when refrigerated.

Soy sauce: mix in equal parts with mirin (sweet cooking sake-wine): One spoon of each. It will take four hours to be marinated at least.

You can buy mirin from Woolworths, Coles and Asian foods shops.

Miso by mixing a little miso with mirin: (sweet cooking sake-wine). It will take four hours to be marinated at least.

You can buy miso from Woolworths, Coles and Asian foods shops.

Ginger, garlic, chilli, sesame and sesame oil can also be added to your marinade depending on the taste you are after.

Barramundi, long-tail tuna, spanish mackerel, blue salmon, golden snapper, mangrove jack, whiting and brassy trevally are very suitable for marinating in this style.

I recommend eating with vinegared rice for sushi.

These are really delicious!

Queenfish is delicious eaten with vinegared sweet miso.

For barramundi, slice barramundi flesh and marinate in soy sauce, mirin and ginger for six hours in the fridge. Put the vinegared rice on a nori, and put sliced marinated barramundi on the rice, and finally fold the nori.

You may sprinkle lime juice or put some wasabi paste on it if you like.