If you were to ask me what I couldn't do without, it would be sashimi. — Bjorn Ulvaeus Copy Share Image
Sashimi is velvet dust, verging on silk, or a bit of both, and the extraordinary alchemy of its gossamer essence allows it… — Muriel Barbery Copy Share Image
If you're going to serve a sashimi, it needs to be the freshest piece of fish you can find. There should be… — Antonia Lofaso Copy Share Image
“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth… — Tetsu Kariya Copy Share Image
I eat food from all over the world for my job as a restaurant critic, so I often find myself craving a… — Grace Dent Copy Share Image
I love sashimi, mainly tuna sashimi. I will buy six pieces or so a day and just snack on them. Sometimes I… — Christine Teigen Copy Share Image
It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for… — Wolfgang Puck Copy Share Image
