1. Early name of sashimi. Sashimi was produced at least at the end of14th century, and now it is quite popular. The word "namasu" was originally used to summarize sashimi and similar foods. "Preserved" refers to raw shredded fish and shredded pork, and also refers to shredded fish and shredded pork soaked in vinegar. Sashimi only refers to a cooking technique of "Yi" at that time. It was only after soy sauce was introduced into Japan and widely used that "sashimi" developed into a name similar to the current sashimi.

2. The writing form of sashimi. "Sashimi" is written in the form of training Chinese characters; In ancient times, pseudonyms were often used to write (for example, Diary of Huangtanggong was written on October 1st, the 15th year of civilization, namely 1483). The first two syllables sashi are now written with "thorn", which is completely natural. At first, the writing method was not stable. In ancient times, there was a saying of "referring to the taste, poor body, poor taste, poor mark, thorn and bow", which was pronounced sashimi, and more people wrote it with "referring to the body" (see "Tale of Suzuka", which should last for six years, namely 1399). The pronunciation of "finger" is also sashi；; Later, I thought it had nothing to do with "fingers", but I moved the knife, so I found the "thorn" next to the vertical knife, so I interpreted sashi as "cutting the platter" and "cutting it and setting it up". This is indeed a somewhat vulgar etymology. The last syllable mi is often used with "body", which means meat. As for writing with "flavor", it is obviously natural to expect "sound" to produce meaning.

3. Different names of sashimi. "Sashimi" was originally the name of kanto region, and sometimes it is also called "uchimi" ("slapping the body", which means covering) and "tsukurimi" ("making the body", which means making a platter. It is a title of Kansai, generally referred to as "tsukuri"; ; Also known as tsukuritoiu).

As for the word "sashimi", there are many phonetic variants in Japanese dialects, such as sashin in Toyama Prefecture and Sasuke in shyashin Hachijima; Xia Shimei of Shizuoka Prefecture and Tottori Prefecture.

The etymology of "sashimi" At present, it is known that the word sashimi originated in Muromachi era in Japan (1392- 1573). There are many theories about the origin of this word:

One explanation is that "sashimi" is a transliteration of tachimi. Tachi is the name of Japanese Dao. (Yanyuan Ladder)

One explanation is that "sashimi" means "go left". (Evening News) The pronunciation of "left" is SA; The pronunciation of "Jin" is shin Toyama Prefecture just pronounced "sashimi" as sashin.

The general explanation is: "thorn" refers to cutting into small pieces or thin slices, or cutting into a platter. As for "body", it is mostly interpreted as meat.

Another explanation is that "sting" means stringing, which is named after stringing fish gills; "Body" is Gilles' name.

In addition, "sashimi" is interpreted as covering, which is named because sliced fish can cover it when making sushi.

1954 65438+February 2 1 Guo Moruo published "On Sashimi" in Asahi Shimbun, Japan. Guo believes that sashimi comes from the "three infiltration" of Chinese. The so-called three infiltration may be eating sashimi with soy sauce, vinegar and ginger juice. He said: Sam's pronunciation is sashimi, because the Japanese can't nasal. Just as the Japanese read "kam" as ama and "am" as yami. This explanation is very consistent with Guo Moruo's very romantic and imaginative characteristics. Unfortunately, no concrete materials were found to support his statement.

More valuable is the textual research of Japanese Yasutaro Yasutaro in "Tiansunzu Timetable". He pointed out that "meat" is called sich in Suman in Malay, sach in Sakai and man in Repucha in Himalayan region. Sich, sach can be associated with sashi in sashimi, and man can be associated with mi in sashimi. He believes that there are Japanese sashi and mi sources in these two languages.