Sashimi 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, sole, plaice, and seabass, all of which had white flesh. After the Meiji period, tuna and bonito with red flesh became the top ingredients for sashimi.

The Japanese call themselves "complete fish-eating people". Japan ranks first in the world in terms of fishing volume, but it imports large amounts of fish from abroad every year.

The average person eats more than 100 kilograms of fish a year, which is more than rice consumption. The Japanese eat fish in various ways, including raw, cooked, dried, and salted, among which sashimi is the most valuable. It is the highest etiquette to serve sashimi at a state banquet or a treat for civilians. The Japanese call sashimi "sashimi". General sashimi is prepared with bonito, sea bream, and sea bass, and the most high-end sashimi is tuna sashimi. When the banquet begins, you will see a tank of live fish. They are caught and killed, skinned and thorned, cut into paper-like transparent slices, brought to the table, dipped in condiments and chewed carefully. The taste is indescribable. Foreigners who don’t eat raw fish will want to eat it a second time after trying it once.