The most commonly used ingredient for sashimi is fish, mostly marine fish. Common ones are tuna, salmon (salmon), sea bream, flounder, bonito, tako, amberjack, jack, sea bass, and mullet, to name a few; there are also freshwater fish such as carp and crucian carp.

In ancient times, carp, on the other hand, was the top choice for sashimi. There are also some special seafood such as octopus, squid, cuttlefish, and whale are also common ingredients. While whale can be sliced into thicker fillets, octopus, squid and cuttlefish cannot be sliced into fillets; instead, these fish use their own body shape to cut into not-too-thin pieces, which of course can be counted as sashimi.

Besides fillets, there are also whole fish, some miniature fish that don't grow large enough to make a tasty sashimi if eaten raw or alive. In addition to fish, there is also raw fish roe, which can also become sashimi. As for raw shark's fins, which are consumed by Hong Kong people, they are also considered a kind of sashimi by the Japanese.

Japanese cuisine generally eats arctic shells, elephant mussels, sea urchins in spring (spring to early summer); squid, other fish, Ikibu, bonito, Ikibu king, swordfish (late summer and early fall), salmon (summer to early winter) in summer; chubs (fall and winter), bonito in autumn; octopus, red shells, scallops, sweet shrimp, other fish, octopus, oily sweetbait, tuna, swordfish in winter (some of them are not yet available in our country).

Sushi is a kind of Japanese cuisine, the main ingredient is cold rice, in addition to some ingredients such as salsa, eat sushi method to drink soup first to warm up the stomach, the process of eating but also eat ginger is good for health.

Sashimi is also a common Japanese cuisine, eating fish also has a lot of attention, such as salmon can not freeze for a long time or meat is not so good, and gogglefish should be frozen for a while and then eat better taste.

After eating raw fish, you must eat wasabi to eliminate the odor of the mouth; when eating roasted fish, eat from left to right, eat the remaining skin and bones concentrated on one end of the plate.