Raw materials for making sashimi are relatively extensive, but mainly deep-sea fish and other seafood, as well as freshwater fish such as carp and crucian carp. Such as salmon, swordfish, perch, tuna and so on; Crustaceans include sea urchin shrimp and lobster; Shellfish include abalone, oyster, red shellfish and arctic shellfish.

At present, the more common kinds of sashimi in China are: red Lu Lu silver carp, salmon, tuna, snapper, swordfish, lobster, reed shrimp and so on.

Japan generally has salmon, Cargill (snapper), yapian, yellow herring, octopus, etc., which are generally stained with horseradish.

Koreans like vinegar sauce, but also some with fragrant oil and salt and sashimi sauce, and eat with seaweed.

Japanese sashimi: Japanese sashimi, called sashimi, is generally made of fresh sea fish and seashells, dipped in soy sauce and wasabi, which is the lightest dish in Japanese cuisine and one of the representative dishes. Eat sashimi with green mustard and soy sauce. Mustard is a special pungent seasoning, which is both bactericidal and appetizing, and is deeply loved by Japanese people. Sashimi dishes are often dotted with shredded white radish, seaweed, perilla flowers and so on, reflecting the Japanese food culture close to nature.

The Japanese call sashimi "Sashimi" (sashimi). General sashimi is prepared from bonito, snapper and perch, and the highest grade sashimi is tuna sashimi. At the banquet, you can see a jar of live fish, which is now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table, and chewed with seasoning. The taste is delicious.

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Hundred pairs of encyclopedia-sashimi