Sashimi (pronounced "Shasimi" in Japanese) is a kind of raw food, in which fresh fish, shellfish, beef and other raw materials are processed by proper knife method, and the sauce is mixed with soy sauce and wasabi. In the past, fishermen in Hokkaido, Japan, often took some fish skins and stabbed them with bamboo sticks when serving sashimi, because the peeled fillets were difficult to identify. This kind of bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi". Although this method is no longer used, the name "sashimi" still remains.

Sashimi is the most distinctive food in Japanese cuisine. Tracing back to history, sashimi was first introduced to Japan from China in the Tang Dynasty. According to records, it became fashionable for Japanese to eat sashimi in the14th century. At that time, people used the word "ten thousand" to summarize sashimi and foods similar to sashimi. At that time, "pickling" refers to raw shredded fish and shredded pork, and also refers to shredded fish and shredded pork soaked in vinegar. At that time, sashimi was just a "pickling" cooking technique. It was not until the15th century that soy sauce was introduced to Japan and widely used that sashimi gradually evolved into its present format.