Sashimi

Sashimi is a Japanese dish consisting of fresh raw fish or seafood, thinly sliced and served without rice. The term sashimi refers to the preparation method rather than a specific type of fish, and the dish is often featured in traditional Japanese cuisine alongside other items such as sushi, which includes seasoned rice.

Quality hinges on freshness, proper handling, and clean knife work. Slices are typically cut with a long, sharp knife (yanagiba) into uniform pieces that emphasize texture and flavor. The fish is arranged on a plate with garnishes, frequently including shredded daikon, shiso leaves, and lemon or citrus.

Common sashimi ingredients include maguro (tuna), sake (salmon), hamachi (yellowtail), tai (sea bream), tako (octopus), ika (squid), and hotate (scallop). Other seafood such as sea urchin and crab can be served as sashimi. Ice or cold plate is used to maintain freshness.

Safety and preparation: sashimi-grade seafood implies suitability for raw consumption. In many countries, regulators require freezing to specified temperatures for parasite control before serving raw fish. Vendors emphasize traceability, refrigeration, and hygienic handling to minimize foodborne illness.

History and cultural context: Sashimi has a long history in Japanese cuisine, often featured as part of kaiseki meals and as a precursor to sushi. It is widely served in Japan and in Japanese restaurants worldwide, reflecting regional variations in fish selection and presentation.