Sashimi as Art

jakkom

This guy is incredible - and self-taught, no less:


Sashimi Artist Designs Incredible Food Art From Raw Fish And Other Edible Ingredients

BoredPanda, Food category, 2019


Sashimi Food Art

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Comments (15)
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plllog

WOW!!!!!!!!!!!!!!!!!!!

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Lars

Sashimi as Art ... as opposed to food.

I have a difficult time imagining eating any of that - none of it looks appetizing to me, and I love sashimi. Some of it is interesting as art, and some of it looks like kitsch.

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foodonastump

I had a similar reaction, Lars, and hesitated to comment until seeing your post. Attractive artistically, but the medium is very offputting.

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dcarch7 d c f l a s h 7 @ y a h o o . c o m

Not my kind of art. Not my kind of sashimi.

But the guy must have an incredibly sharp knife.


dcarch



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John Liu

I would gobble that up in a heartbeat.

Going to sushi has been sadly very difficult during the pandemic.

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foodonastump

John, I hear they’re serving it at the local French school.

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Gooster

Almost all of them are beautiful and I could eat most of them, but I'd have to share. Some of them are a lot of the same fish. The ones that have evidence of too much handling and with too much skin I'd have to pass on.

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Lars

We've not been cutting back on sushi and sashimi during the pandemic, as I feel very safe at the Japanese markets here. We buy most of our sashimi and sushi at Marukai, but also at Mitsuwa, Gelson's, and Bristol Farms. I have a good supply of shari rice for making sushi myself, as well as plenty of nori. I have trouble getting Japanese ingredients in Coachella Valley, and so I take them with me when I go there, except for the sashimi, which I can get at Gelson's in Rancho Mirage and Bristol Farms in Palm Desert. I've not found a reasonably priced decent Japanese restaurant in Coachella Valley like the ones we have in West L.A.

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John Liu

I can get stuff to make sashimi at home, but I miss sitting at the sushi bar. Takeout sushi is missing a lot of the experience.

I am afraid that my favorite sushi place won’t survive this.

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Islay Corbel

Stunningly beautiful but I had to not think too much of fish lol

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Sooz

Gorgeous.... and yeah, I'd eat it. :O)

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party_music50

Absolutely beautiful!

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fawnridge (Ricky)

Knowing just how much manipulation was required to make these, I wouldn't want to eat them. Too much touching. Plus, put that down in front of a hungry eater and the artist quality is moot.

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sleevendog (5a NY 6aNYC NL CA)

I don't really care for all that touching and fussing and body parts. Take away the awkward limbs and heads and animals and the plating is less touchy/fussy/creepy. I do think the betta fish is gorgeous. Then I realized a good chef would not decorate a plate that way...the greenery. Usually that greenery/flowers and such would be an edible pairing. Something refreshing and clean, not hot peppers with their seed.

Then I read the copy. Not a restaurant plating. It is a father at home teaching his son knife skills and having fun. Put the pics on his instagram feed. Probably good for practising/mastering chopsticks. All those small bits. Changes the story a bit. Cute.

Sushi chefs work quickly. Hands are warm. The betta fish works as a plating. Could be pulled off quickly without much fuss and looks rather natural on the black plate. I would eat that.

We also miss the counter seats. At one time we went at least every other Sunday.

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plllog

I agree that as art most of it is kitsch--and most of it eurocentric--but it's fun! And skillfully executed. I never considered eating it! I did wonder at what point it would start to smell. :)

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