Sashimi

Sashimi is a traditional Japanese delicacy that consists of thinly sliced raw fish or seafood. The term sashimi literally means “pierced body” and refers to the precision and technique applied in cutting the fish. In contrast to sushi, which is served with seasoned rice, sashimi consists solely of raw fish slices, often accompanied by soy sauce and wasabi.

The preparation of sashimi requires special cutting techniques and sharp knives, such as the deba knife for filleting the fish and the yanagi knife for slicing the sashimi pieces. These techniques vary depending on the type of fish and include methods such as hira-zukuri (flat slices), usu-zukuri (thin slices), and kaku-zukuri (cube-shaped pieces).

Typical ingredients for sashimi include: tuna, salmon, yellowtail, mackerel, squid, shrimp, and scallops. Less common ingredients like sea urchin (uni), raw beef, and horse meat are also sometimes used. Sashimi is typically served with sides such as finely grated daikon (radish), shiso leaves (perilla), and pickled ginger, which not only enhance the presentation but also help cleanse the palate and emphasize the fish's freshness.