Sashimi is a traditional Japanese delicacy consisting of fresh, raw fish or meat that is sliced into thin pieces and served without rice. It is typically eaten with soy sauce and often accompanied by wasabi, pickled ginger, shredded daikon radish, and shiso leaves for garnish
. Key points about sashimi:
- It is made from very fresh seafood or sometimes other meats like horse or deer
- The slices are carefully cut to enhance flavor and presentation, often using special knives
- Unlike sushi, sashimi does not include vinegared rice; it is purely the raw ingredient served on its own
- Common fish used include tuna, salmon, mackerel, bonito, squid, and scallops
- The preparation involves careful handling to preserve freshness and safety, including immediate killing of the fish to minimize stress and freezing to kill parasites
- Sashimi is a refined dish served early in a formal Japanese meal to appreciate its delicate flavors
In summary, sashimi is thinly sliced raw fish or meat served as a standalone dish, emphasizing freshness and simplicity, distinct from sushi which includes rice
