In fact, sashimi is said to be the former Hokkaido, Japan fishermen in the supply of sashimi, due to the skinning of the fish is not easy to identify the type of fillet, so often take some fish skin, and then stabbed in the fillet with a bamboo skewer, which can be easy to identify. The bamboo stick and the skin were called ''sashimi'' at the beginning, but the name ''sashimi'' was retained even though it was not used any more. Nowadays, sashimi means sashimi. Sashimi means chopped fish, raw fish, sashimi, etc. Fresh fish and shellfish are cut into slices and then dipped into a sauce to be eaten.

Sashimi in the production, the requirements of fresh materials, pay attention to "color, aroma, taste, ware" harmony, not only pay attention to the taste, but also on the visual aesthetics of a greater preference for the plate is very important oh. Knife work is precisely the key to sashimi culture, it is also one of the most critical standards to measure the Japanese chef. Good or bad knife work greatly affects the taste of sashimi. Each variety of sashimi has its own unique flavor and way of serving it!" The "one vessel, one serving" method is a good way to preserve the freshness of the sashimi, but nowadays it's also common to serve it on a platter. When served with daikon radish, seaweed, wasabi, or soy sauce, it not only makes for a beautiful presentation, but also enhances the flavor of the sashimi itself.