Sashimi refers to things like sashimi, which refers to seafood dishes in which fresh fish and shellfish are cut into slices and eaten directly with seasonings.

In Japan, when Hokkaido fishermen supply sashimi, since it is difficult to identify the type of fish fillets after peeling, they often take some fish skin and stab the fish fillets with bamboo skewers to make it easier 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 retained.

The most commonly used material for sashimi is fish, mostly sea fish.

Common ones are tuna, salmon (salmon), snapper, flounder, bonito, spring fish, amberjack, trevally, perch, mullet, etc.; there are also freshwater fish such as carp and crucian carp.

There are also some special seafood, such as octopus, squid, cuttlefish, and whales, which are also common materials.

In addition to these, there are also some clams, shrimps, crabs, sea cucumbers, sea urchins and other ingredients that can be made into sashimi.