How to make vegan sashimi fish.
Vegan sashimi like Zeastar sashimi fish series, the topic of discussion, has actually been around in Buddhist cuisine for a long time.
People don't make it at home though.(And usually very expensive! Because it's considered impossible to make at home.)
It was probably at a temple that I first had this type of sashimi konnyaku a long time ago.
Some additives and equipments for professional use are not available for home use, but you can make your own vegan sashimi with readily available substitutions.
I think it's rather safe because it can be made without adding anything strange.
It was really challenging to fine tune the ingredients ratio.
It took me so many times of experiments (and I wasted a lot of ingredients!) until I finish this recipe.
If you eat it as straight sashimi, it doesn't have strong taste same as store bought ones, (Rather, I adjusted it so that it can be changed into anything.) but if you make it into seasoned dishes such as zuke, poke, and ceviche, you can enjoy it a lot.
It is fun because you can make it into various kinds of fish just by changing the color.
If you're going to rearrange, be careful about the ph!

* Freezing changes the texture a little.
Some prefer it that has never been frozen, while others prefer it that has been frozen.
It's good to try both and compare, if you are interested.
Store bought ones are usually frozen.

You might like these too.
*Konjac calamari
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*Basic konjac
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*Konjac steak
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*Vegan shrimp
[ Ссылка ]
*Vegan scallop sashimi and caviar
[ Ссылка ]
*Buddhist eel (unagi)
[ Ссылка ]


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