Sashimi has been killed alive. Fresh fish and shellfish are sliced and soaked in seasonings for direct consumption.

The most commonly used raw material for sashimi is fish, mostly sea fish. Common tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, etc. There are also freshwater fish such as carp and crucian carp. In ancient times, carp was the top grade of sashimi. There are also some special seafood, such as octopus, squid, cuttlefish and whale, which are also common materials.

Features:

Sashimi attracts people's attention with its beautiful shape, fresh raw materials, fresh and delicious taste and irritating seasonings.

The main condiments of sashimi are soy sauce, horseradish sauce or horseradish sauce (light green, similar to mustard), as well as vinegar, Jiang Mo, radish sauce and wine (a kind of "fried wine"). When sashimi eats animal raw materials, the first two are necessary, and the rest can be increased or decreased according to different regions and everyone's hobbies. Wine and vinegar were almost indispensable in ancient times.

Some places will mix mustard or mustard sauce with soy sauce when eating bonito. When eating carp, crucian carp and catfish, add mustard seed paste, vinegar and miso, and even pepper.