Sashimi (called "sashimi" in Japanese) is the most representative and distinctive food in Japanese cuisine. Before the Edo period, sashimi was mainly made from sea bream, flatfish, plaice, and seabass, all of which had white flesh. After the Meiji period, red-flesh tuna and bonito became the top ingredients for sashimi. Nowadays, the Japanese cut shellfish, lobster, etc. into thin slices, also called "sashimi". Among them, pufferfish is the best sashimi. The knife for cutting sashimi is specially made and cannot be wetted. The chef can use this knife to cut the fish very thin. The fish you choose must be fresh. Many Japanese believe that sashimi is truly delicious only hours after it has been killed. This is because amino acids reach their highest point in dead fish after stiffening. Of course, some Japanese people think that sashimi made from raw fish immediately after slaughtering is delicious because the fish meat has a crispy texture before being stiffened. Eat sashimi with green mustard and soy sauce as condiments. Wasabi is a condiment with a special pungent and spicy taste. It is both sterilizing and appetizing, and is deeply loved by the Japanese. Sashimi plates are often decorated with shredded radish, seaweed, perilla flowers, etc., reflecting the Japanese food culture of being close to nature.