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Japanese and Korean love raw fish called sashimi, but their eating styles are different. While Japanese like to eat assorted fish with soy souce and wasabi, Korean like to eat only one or a few fish at a time, mostly live fish, with Korean hot souce called Chojang.
While Jananese favors artistic decoration, Korean don't pay much attention to it and they emphasize on fresh fish.
It is not uncommon you see so many live fish sashimi places tightly packed each other as you see in the pictures below.

When you order fish from the live tank, fish are cut immediately by women and served with hot souce. Bones and head part of fish are usually served with a bowl of cooked rice as fish soup after you eat sashimi.

-Korean style sashimi from live fish.
fluke, small yellowtail, squid and small fish like small triggerfish


-live fish places for sashimi.












-I even saw live sturgeon which are imported from North Korea





-live fish truck which delivers live fish and provides saltwater too.
 

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Kil: I'm a great believer in cultures other than my own, but, uh, did you say people eat raw fish? I thought you said they ate raw fish!!!!! :)

Russ
 

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Chojang and raw fish is one of the great wonders in this world. Kil, keep spreading the good news!!!!!!!!!!!!!!
 

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Dipping Sauce (Chojang):
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 teaspoon sesame oil
1 teaspoon minced garlic
1/4 to 1/2 teaspoon red pepper flakes (optional)

from the ingredients .. looks safer than wasabi
 
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