【Reading】つま

【English Name】tsuma

Tsuma refers to the garnishes arranged beside sashimi or in soups, also affectionately known as "tsumamono." Their main purposes are visual appeal, evoking the season, and adding aroma and flavor.

In a broad sense, they are classified into the three categories of ken, tsuma, and karami (pungent garnish).

• Ken: Finely shredded daikon, cucumber, and the like, piled high behind the sashimi or spread out beneath it as a base. Finely shredded daikon (shiraga-daikon) is a representative example.
• Tsuma (narrow sense): Refers to leafy and seaweed items placed beside the sashimi, such as green shiso (aojiso), shiso flower spikes (hojiso), flowering cucumber, myoga, hamabofu (Glehnia), and ogonori.
• Karami: Wasabi and ginger fall into this category. Wasabi has antibacterial properties and also helps maintain the freshness of raw fish.

Such garnishes are expected to stimulate the appetite and aid digestion. The fragrance of green shiso is said to be effective for sterilization and preservation, while metade (the cotyledons of red water pepper) has a distinctive pungency. Shiso flower spikes have the effect of softening the odor characteristic of raw fish.

Incidentally, the technique of adding seasonal leaves or washi paper to a dish for decorative purposes is called "ashirai." When leaves or paper are placed beneath the food on the vessel, they are distinguished as "shikizuma" or "kaishiki."