The other night I had raw tuna sashimi and used fresh lemon juice as a dip. So so. This evening I used raw calamansi dip and it tastes much better.
Lately I’ve been disliking, actually disgusted at the taste of soy sauce for raw tuna or raw salmon. Maybe my taste buds are adjusting for the better. I tried 3 brands of soy sauce. They all suck.
Calamansi isn’t required to enjoy sashimi, but it makes it more hygienic. Kill off the whatever “germs” there are. Calamansi is what makes kinilaw.
Reminds me to make kinilaw next time. Hmmm… maybe with dilis.