Sashimi is the most distinctive food in Japanese cuisine. It is a fish dish in which fresh fish and shellfish are sliced raw and dipped in seasonings for direct consumption. Because the peeled fish fillets are not easy to identify, some fish skins are often taken and then stabbed on the fish fillets with bamboo sticks for easy identification.

This bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi", but the name "sashimi" is still preserved, although this method is no longer used. Sashimi refers to things like raw fish, which refers to fish dishes in which fresh fish and shellfish are sliced raw and eaten directly with seasonings.

Extended information:

The most commonly used material for sashimi is fish, mostly marine fish. Common are tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, and so on; There are also freshwater fish such as carp and crucian carp. In ancient times, carp was the top grade of sashimi. There are also some special seafood, such as octopus, squid, cuttlefish and whale, which are also common materials.

whales can be sliced into thick fillets, but octopus, squid and cuttlefish can't be sliced into fillets. Instead, these fish can be cut into fish pieces that are not too thin, and of course they can be counted as fillets. In addition to fillets, there are whole fish, and some small micro-fish, which are delicious sashimi if eaten raw or alive.

besides fish, there are raw roes, which can also be sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in Japanese eyes. However, sashimi is not limited to fish, and the materials used are very wide, including snails (including snail meat, oyster meat and fresh shellfish), shrimps (a red sweet shrimp) and crabs, sea cucumbers and sea urchins, and chicken (tender chicken breast).