Sashimi (Japanese pronunciation "kill sago") is made by processing fresh fish, shellfish, beef and other raw materials according to appropriate knife techniques, and is served with soy sauce and wasabi puree (Japanese pronunciation "Water"). A raw food dish made with sauce made from "Sabi").

In the past, when fishermen in Hokkaido, Japan supplied sashimi, because it was difficult to identify the type of fish fillet after peeling, they often took some fish skin and stabbed it on the fish fillet with bamboo skewers to make it more distinct. Easy for everyone to identify. The bamboo sticks and fish skin stabbed on the fish fillets were originally called "sashimi". Although this method was no longer used later, the name "sashimi" was still retained.