I'm not a stranger to Japanese restaurants, Japanese cuisine being probably my most frequented Asian cuisine, next to Chinese. And I'm certainly not a stranger to sashimi and sushi, having eaten a fair amount of it throughout the years.
Yet I feel like there has always been something I've been missing, something I'm not getting about sashimi in general: I've never CRAVED it, the way I've craved carne asada, for example, or a great bowl of perfectly-focussed wonton soup.
My question is, therefore, WHAT AM I MISSING or WHAT AM I NOT GETTING ABOUT RAW FISH?
Too often, when I think about sashimi, I can only think about the taste of the soy sauce and the wasabi, never the fish or the clam or the squid. I hope somebody can tell me what it is I *should* be looking for when eating these morsels of sashimi.
Right now, I'm lost -- or rather, I feel like I've lost something, only I don't know what it is I've lost exactly.
Can anyone point me to a "theory"/"vocabulary" of sashimi that I can use to educate my palate? I'd like to have an overview of sashimi and then venture out into the great sashimi-yond. I live in LA currently, and I'll post this on the local board as well, hoping to get suggestions for my educational tour of sashimi.
Thanks in advance.