What sashimi means
Sashimi is a Japanese dish of very fresh raw fish or seafood cut into thin, neat slices and served on its own, without rice. The word is often explained as meaning pierced body. Sashimi is a showcase for the quality of the fish and the skill of the cook, so the cutting matters as much as the ingredient. A long, very sharp knife is drawn through the fish in a smooth stroke, rather than sawed back and forth, so each slice has clean, glossy edges.
Different fish are cut in different styles, from thick rectangular slices of tuna to paper-thin, almost transparent slices of white fish arranged in a fan. Popular choices include tuna, salmon, yellowtail, sea bream, mackerel, scallops, squid, octopus and sweet prawns. Sashimi is traditionally arranged on a plate or board with finely shredded daikon radish, shiso leaves and garnishes, and served with soy sauce for dipping, wasabi and pickled ginger to refresh the palate between pieces. It is usually eaten at the start of a Japanese meal.
Fish for sashimi must be bought very fresh from a fishmonger who sells it specifically for eating raw. Some versions, such as tataki, are lightly seared on the outside. You will see sashimi on Japanese restaurant menus and in Japanese recipes.