"International Potluck"
Foods of Our Heritage II
SASHIMI:
Sushi, the national dish of Japan, does not always include fresh uncooked fish. The term actually refers to the one constant and basic ingredient of the dish, vinegar-seasoned rice, to which an assortment of vegetables, condiments, and sometimes fish may be added. Sashimi, on the other hand is paper thin slices of raw fish, aesthetically arranged on a platter.
For pike or perch fillets, mix a tiny amount of caramel into transparent Fimo just until you have a marbleized look. Form a small loaf approximately 1/2 inch high. Using a razor blade, cut paper thin slices diagonally from loaf. Don't worry if you mess some up, you only need a few. Choose 4 or 5 of uniform size and arrange together fan-like in baking pan. For tuna fillets, mix a tiny amount of brick red into light flesh Fimo. Slice and arrange as per previous.
For flower-shaped carrot garnish, roll out orange Fimo out on flat surface and cut flowers with 3/16 inch Kemper flower cutter. Roll tiny ball of terra cotta Fimo and press into center of flower. Bake as directed. When cool, arrange and glue sashimi and garnishes to a black lacquer-look serving tray.
SASHIMI
MARCH 1996
by Mary Eccher - page 5 of 8
Foreign flavors are now American
Sashimi
Fimo --- Transparent, Terra Cotta, Red,
Caramel, Brick Red, Light Flesh, Orange
Kemper flower cutter (3/16 inch)
Single-edge razor blade
Black lacquer-look serving tray
Tools and Materials - for this Project
Old Photo
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
IGMA ARTISAN
NAME ACADEMY of HONOR AWARD MEMBER
Member of CIMTA
I will celebrate your life for the rest of mine....
