Sashimi (Japanese pronunciation "killing sago") is a kind of raw food cuisine in which fresh fish, shellfish, beef and other raw materials are processed according to the appropriate knife method, and the sauce mixed with soy sauce and wasabi mud (Japanese pronunciation "Wasabi") is used when enjoying. In the past, fishermen in Hokkaido, Japan, often took some fish skins and stabbed them with bamboo sticks when supplying sashimi, because the peeled fillets were difficult to identify. This bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi", but the name "sashimi" was still preserved although this method was no longer used.

Sashimi is the most distinctive food in Japanese cuisine. To trace back to history, sashimi was first introduced to Japan from China in the Tang Dynasty. According to records, it became fashionable for Japanese to eat sashimi in the 4th century/kloc. At that time, people used the word "Wan" to summarize sashimi and sashimi-like foods. At that time, "preserved" refers to raw shredded fish and shredded pork, and it can also refer to shredded fish and shredded pork soaked in vinegar. At that time, sashimi was just a cooking technique of "preserved". It was not until the15th century that soy sauce was introduced to Japan and widely used that sashimi gradually evolved into its present format.