In fact, the term sashimi is that when fishermen in Hokkaido, Japan used to supply sashimi, because it was difficult to identify the type of fish fillet after peeling, they often took some fish skin and stabbed it with bamboo skewers. On the fish fillets, this will make it easier for everyone to identify. The bamboo sticks and fish skin stuck on the fish fillets were originally called "sashimi". Although this method was no longer used later, the name "sashimi" was still retained. So the sashimi cuisine we hear now actually means sashimi. Sashimi refers to things such as fish dumplings, raw fish, sashimi, etc. Fresh fish and shellfish are cut into slices and then eaten with sauce.

In the production of sashimi, fresh materials are required and attention is paid to the harmony and unity of "color, aroma, taste and utensils". Not only the taste is valued, but also the visual beauty is preferred. The presentation is very important. Knife skills are the key to sashimi culture, and it is also one of the most critical criteria for measuring Japanese cuisine masters. The quality of knife skills greatly affects the taste of sashimi. Each variety of sashimi has its own unique taste and method of eating! "One vessel, one serving" can better maintain the umami flavor of the sashimi itself, but now platters are also common. Pairing it with radish, seaweed, wasabi or soy sauce will not only make the dish beautiful but also enhance the umami flavor of the sashimi itself.