Sashimi (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Sashimi" in English language version.

refsWebsite

Global rank English rank

15web.archive.org

1^st place

7worldcat.org

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5doi.org

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3books.google.com

3^rd place

3nih.gov

4^th place

2nii.ac.jp

304^th place

1,952^nd place

2fda.gov

447^th place

338^th place

2semanticscholar.org

11^th place

8^th place

2nytimes.com

7^th place

1cambridge.org

305^th place

264^th place

1rd.com

5,275^th place

3,655^th place

1pogogi.com

low place

1japanesefoodguide.com

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1japandeluxetours.com

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1sushifaq.com

low place

1goodfood.com.au

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1difference101.com

low place

1foodandwine.com

4,552^nd place

2,527^th place

1ndl.go.jp

154^th place

2,010^th place

1mainichi.jp

278^th place

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1mhlw.go.jp

1,656^th place

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1rero.ch

3,510^th place

2,263^rd place

1harvard.edu

18^th place

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1psu.edu

207^th place

136^th place

1europa.eu

68^th place

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1bccdc.ca

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1calgaryhealthregion.ca

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1alberta.ca

4,354^th place

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1crfa.ca

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1washingtonpost.com

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27^th place

1abc.net.au

139^th place

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abc.net.au

"Japanese scientists breed first captive bluefin tuna in fight for sustainable fisheries". North Asia. ABC News. 7 April 2015. Archived from the original on 2 June 2016. Retrieved 28 May 2016.

alberta.ca

open.alberta.ca

"Farm Direct Marketing: Know the Regulations - General Legislation" (PDF). Open Government Alberta. 2014. Archived (PDF) from the original on 29 May 2019.

bccdc.ca

"Illness-Causing Fish Parasites (Worms)" (PDF). BC Centre for Disease Control. July 2008. Archived from the original (PDF) on 6 July 2011. Retrieved 27 April 2010.

books.google.com

Bradford, Sir Edward Eden (1923). Life of Admiral of the Fleet Sir Arthur Knyvet Wilson, Bart., V.C., G.C.B., O.M., G.C.V.O. J. Murray. p. 26.
Detrick, Mia (1981). Sushi. Chronicle Books. ISBN 978-0-87701-238-2. Retrieved 12 April 2016.
Mouritsen, O.G. (2009). Sushi: Food for the Eye, the Body and the Soul. Springer. p. 296. ISBN 978-1-4419-0618-2. Retrieved 13 May 2019. basashi – sashimi made from raw horse (uma).

calgaryhealthregion.ca

"Sushi Sashimi Policy" (PDF). Calgary Health Region. 1 February 2007. Archived (PDF) from the original on 5 February 2011. Retrieved 27 April 2010.

cambridge.org

dictionary.cambridge.org

"sashimi Meaning in the Cambridge English Dictionary". dictionary.cambridge.org. Archived from the original on 20 August 2018. Retrieved 20 August 2018.

crfa.ca

[1] Archived 2 February 2010 at the Wayback Machine

difference101.com

"Nigiri vs. Sashimi: What is the difference between Nigiri and Sashimi?". 29 November 2020. Retrieved 15 April 2021.

doi.org

Ikenami, Shotaro (June 1989). "Kenyaku shobai hocho-gonomi: takenoko no sashimi hoka 4-ten". Shōsetsu Shinchō (in Japanese). 43 (7(541)). Shinchosha: 142–145. doi:10.11501/6075166.
新潮社 (June 1991). "(G)Kyoto-hen: fumi yutakana "Yubani" no namayuba sashimi" [Kyoto edition: Raw Yuba sashimi at "Yuba ni", rich in flavor]. Shukan Shincho (in Japanese). 36 (22). Shinchosha: 33. doi:10.11501/3378682. ISSN 0488-7484.
Yukifumi Nawa (2005). "Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia" (PDF). Clinical Infectious Diseases. 41 (9): 1297–1303. doi:10.1086/496920. PMID 16206105.
Deardorff, TL; ML Kent (1 July 1989). "Prevalence of larval Anisakis simplex in pen-reared and wild-caught salmon (Salmonidae) from Puget Sound, Washington". Journal of Wildlife Diseases. 25 (3): 416–419. doi:10.7589/0090-3558-25.3.416. PMID 2761015. S2CID 41817356.
Hites, R. A. (9 January 2004). "Global Assessment of Organic Contaminants in Farmed Salmon". Science. 303 (5655): 226–229. Bibcode:2004Sci...303..226H. CiteSeerX 10.1.1.319.8375. doi:10.1126/science.1091447. PMID 14716013. S2CID 24058620.

europa.eu

eur-lex.europa.eu

"Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin". Eur-lex.europa.eu. Archived from the original on 14 October 2011. Retrieved 12 July 2011.

fda.gov

"BBB – Anisakis simplex and related". Fda.gov. 2 February 2009. Archived from the original on 25 June 2011. Retrieved 12 July 2011.
Chapter 5: Parasites Archived 28 March 2014 at the Wayback Machine Fish and Fishery Products Hazards and Controls Guidance – Fourth Edition

foodandwine.com

Kramer, Jillian (24 January 2017). "Is It Safe To Eat Chicken Sashimi?". Food & Wine. Retrieved 17 May 2019.

goodfood.com.au

"How to prepare sashimi". Good Food. 10 November 2014. Archived from the original on 6 April 2016. Retrieved 12 April 2016.

harvard.edu

ui.adsabs.harvard.edu

Hites, R. A. (9 January 2004). "Global Assessment of Organic Contaminants in Farmed Salmon". Science. 303 (5655): 226–229. Bibcode:2004Sci...303..226H. CiteSeerX 10.1.1.319.8375. doi:10.1126/science.1091447. PMID 14716013. S2CID 24058620.

japandeluxetours.com

"Wasabi". Japan Deluxe Tours. Retrieved 30 May 2017.

japanesefoodguide.com

Gordenker, Alice (20 November 2022). "Your Informed Guide to Sashimi Garnishes: What are they and should you eat them?". Retrieved 27 November 2022.

mainichi.jp

"Buta no nama rebā: Teikyō kinshi Kōrōshō, raigetsu chūjun kara" [Raw pork lever: Ministry of Labor Bans, starting middle next month]. Mainichi Shinbun (in Japanese). 27 May 2015.

mhlw.go.jp

"Japanese regulation document". Archived from the original on 24 July 2015.

ndl.go.jp

dl.ndl.go.jp

"kigyo to ningen: shun no yasai no sashimi wo shokutaku e no fudo sabisu-bin — Mitsui shokuhin gokyo kabushikigaisha to Iwata Sekio-shi" [Industry and individuals: Food service that flights fresh vegetables sashimi onto your dining table — Mitsui Food Industries, Ltd. and Sekio Iwata]. Shokuhin No Hoso (in Japanese). 29 (2). Nagoya: Hoso shokuhin gijutu kyokai: 3–5. March 1998. ISSN 0285-4449.

nih.gov

pubmed.ncbi.nlm.nih.gov

Yukifumi Nawa (2005). "Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia" (PDF). Clinical Infectious Diseases. 41 (9): 1297–1303. doi:10.1086/496920. PMID 16206105.
Deardorff, TL; ML Kent (1 July 1989). "Prevalence of larval Anisakis simplex in pen-reared and wild-caught salmon (Salmonidae) from Puget Sound, Washington". Journal of Wildlife Diseases. 25 (3): 416–419. doi:10.7589/0090-3558-25.3.416. PMID 2761015. S2CID 41817356.
Hites, R. A. (9 January 2004). "Global Assessment of Organic Contaminants in Farmed Salmon". Science. 303 (5655): 226–229. Bibcode:2004Sci...303..226H. CiteSeerX 10.1.1.319.8375. doi:10.1126/science.1091447. PMID 14716013. S2CID 24058620.

nii.ac.jp

ci.nii.ac.jp

Ōta, Tadamichi (2013). Shin★sashimi ryori no chori to enshutsu: ninki wo yobu sashimi-zukuri no gijutsu kokai [New Sashimi dish cooking and presentation: Technical know-how revealed on preparing popular sashimi dishes]. Asahiya Shuppan MOOK (in Japanese). Asahiya Shuppan. ISBN 9784751110256. OCLC 842834700.NCID BB13254487
Ōta, T. (2018). Shinka suru sashimi ryori: miryoku wo takameru sashimi no ryori-zukuri to chori gijutsu [Evolving sashimi cuisine: Sashimi cooking and decoration techniques to better appeal] (in Japanese). Asahiya Shuppan. ISBN 9784751113127. OCLC 1021860782.NCID BB25638919

nytimes.com

Moskin, Julia (6 October 2004). "Tuna's Red Glare? It Could Be Carbon Monoxide". The New York Times. Archived from the original on 17 February 2013. Retrieved 12 July 2011.
"The Bluefin Slaughter". The Opinion Pages/Editorial. The New York Times. 17 November 2007. p. A18. Archived from the original on 5 June 2015. Retrieved 12 July 2011.

pogogi.com

"What is the difference between Sushi vs Sashimi". Pogogi. 20 February 2014. Retrieved 17 May 2019.

psu.edu

citeseerx.ist.psu.edu

Hites, R. A. (9 January 2004). "Global Assessment of Organic Contaminants in Farmed Salmon". Science. 303 (5655): 226–229. Bibcode:2004Sci...303..226H. CiteSeerX 10.1.1.319.8375. doi:10.1126/science.1091447. PMID 14716013. S2CID 24058620.

rd.com

Phillips, Hedy (18 February 2022). "What Is Sashimi, Exactly?". Reader's Digest. Retrieved 4 December 2022.

rero.ch

doc.rero.ch

Yukifumi Nawa (2005). "Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia" (PDF). Clinical Infectious Diseases. 41 (9): 1297–1303. doi:10.1086/496920. PMID 16206105.

semanticscholar.org

api.semanticscholar.org

Deardorff, TL; ML Kent (1 July 1989). "Prevalence of larval Anisakis simplex in pen-reared and wild-caught salmon (Salmonidae) from Puget Sound, Washington". Journal of Wildlife Diseases. 25 (3): 416–419. doi:10.7589/0090-3558-25.3.416. PMID 2761015. S2CID 41817356.
Hites, R. A. (9 January 2004). "Global Assessment of Organic Contaminants in Farmed Salmon". Science. 303 (5655): 226–229. Bibcode:2004Sci...303..226H. CiteSeerX 10.1.1.319.8375. doi:10.1126/science.1091447. PMID 14716013. S2CID 24058620.

sushifaq.com

"Sushi Items – Wasabi". The Sushi FAQ. Archived from the original on 6 August 2011. Retrieved 12 July 2011.

washingtonpost.com

"What Color Is Your Tuna? Washington Post Wednesday, October 27, 2004". The Washington Post. 27 October 2004. Archived from the original on 1 April 2012. Retrieved 12 July 2011.

web.archive.org

"sashimi Meaning in the Cambridge English Dictionary". dictionary.cambridge.org. Archived from the original on 20 August 2018. Retrieved 20 August 2018.
"Sushi Items – Wasabi". The Sushi FAQ. Archived from the original on 6 August 2011. Retrieved 12 July 2011.
"How to prepare sashimi". Good Food. 10 November 2014. Archived from the original on 6 April 2016. Retrieved 12 April 2016.
"Japanese regulation document". Archived from the original on 24 July 2015.
"BBB – Anisakis simplex and related". Fda.gov. 2 February 2009. Archived from the original on 25 June 2011. Retrieved 12 July 2011.
"Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin". Eur-lex.europa.eu. Archived from the original on 14 October 2011. Retrieved 12 July 2011.
Chapter 5: Parasites Archived 28 March 2014 at the Wayback Machine Fish and Fishery Products Hazards and Controls Guidance – Fourth Edition
"Illness-Causing Fish Parasites (Worms)" (PDF). BC Centre for Disease Control. July 2008. Archived from the original (PDF) on 6 July 2011. Retrieved 27 April 2010.
"Sushi Sashimi Policy" (PDF). Calgary Health Region. 1 February 2007. Archived (PDF) from the original on 5 February 2011. Retrieved 27 April 2010.
"Farm Direct Marketing: Know the Regulations - General Legislation" (PDF). Open Government Alberta. 2014. Archived (PDF) from the original on 29 May 2019.
[1] Archived 2 February 2010 at the Wayback Machine
"What Color Is Your Tuna? Washington Post Wednesday, October 27, 2004". The Washington Post. 27 October 2004. Archived from the original on 1 April 2012. Retrieved 12 July 2011.
Moskin, Julia (6 October 2004). "Tuna's Red Glare? It Could Be Carbon Monoxide". The New York Times. Archived from the original on 17 February 2013. Retrieved 12 July 2011.
"The Bluefin Slaughter". The Opinion Pages/Editorial. The New York Times. 17 November 2007. p. A18. Archived from the original on 5 June 2015. Retrieved 12 July 2011.
"Japanese scientists breed first captive bluefin tuna in fight for sustainable fisheries". North Asia. ABC News. 7 April 2015. Archived from the original on 2 June 2016. Retrieved 28 May 2016.

worldcat.org

Ōta, Tadamichi (2008). Kentei washoku chōri no hōchō gijutsu: shoshinsha kara ryōrinin made gijutsu ga kanzen ni mi ni tsuku ! [Certified Japanese cooking technology for using kitchen knives: From beginners to cooks, skills are fully acquired!] (in Japanese). Tōkyō: Asahiya shuppan. ISBN 9784751107690. OCLC 23313847.
Ōta, Tadamichi (2013). Shin★sashimi ryori no chori to enshutsu: ninki wo yobu sashimi-zukuri no gijutsu kokai [New Sashimi dish cooking and presentation: Technical know-how revealed on preparing popular sashimi dishes]. Asahiya Shuppan MOOK (in Japanese). Asahiya Shuppan. ISBN 9784751110256. OCLC 842834700.NCID BB13254487
Ōta, T. (2018). Shinka suru sashimi ryori: miryoku wo takameru sashimi no ryori-zukuri to chori gijutsu [Evolving sashimi cuisine: Sashimi cooking and decoration techniques to better appeal] (in Japanese). Asahiya Shuppan. ISBN 9784751113127. OCLC 1021860782.NCID BB25638919
Muroi, Hiroshi (July 1983). "Takenoko no sashimi". Fuji Take-rui Shokubutsuen Hokoku: The Reports of the Fuji Bamboo Garden (in Japanese) (27). Gotemba, Shizuoka: Nihon takesasa no kai: 95–98. ISSN 0287-3494. OCLC 5178838299.
"kigyo to ningen: shun no yasai no sashimi wo shokutaku e no fudo sabisu-bin — Mitsui shokuhin gokyo kabushikigaisha to Iwata Sekio-shi" [Industry and individuals: Food service that flights fresh vegetables sashimi onto your dining table — Mitsui Food Industries, Ltd. and Sekio Iwata]. Shokuhin No Hoso (in Japanese). 29 (2). Nagoya: Hoso shokuhin gijutu kyokai: 3–5. March 1998. ISSN 0285-4449.
新潮社 (June 1991). "(G)Kyoto-hen: fumi yutakana "Yubani" no namayuba sashimi" [Kyoto edition: Raw Yuba sashimi at "Yuba ni", rich in flavor]. Shukan Shincho (in Japanese). 36 (22). Shinchosha: 33. doi:10.11501/3378682. ISSN 0488-7484.
Taniguchi, Natsuko (2013). Sayonara rebasashi: Kinshi made no yonhyaku-sanjūhachi-nichikan [Goodbye, liver sashimi: 438 days to ban]. BAMBOO ESSAY SELECTION. Tokyo: Takeshobō. ISBN 9784812495933. OCLC 853442433.