Sashimi is a dish that is beloved by many visitors to Japan. This traditional Japanese dish is comprised of fresh raw fish, typically served thinly sliced alongside different accompaniments such as daikon, pickled ginger and wasabi. It is thought to have originated in Japan during the 8th century, and is still popular today.

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What is Sashimi?

Sashimi is a traditional Japanese delicacy featuring thinly sliced raw seafood, such as tuna, salmon, and squid. It is often served with soy sauce and wasabi, a spicy horseradish condiment. Sashimi is a popular dish in Japan and is enjoyed around the world.

History of Sashimi

The history of sashimi dates back to the Heian period (794-1185) in Japan. During this time, it was known as “sakana no sunomono,” meaning “vinegared fish.” At this time, sashimi was usually served as a side dish with rice and other dishes. Over time, it evolved into the dish that is enjoyed today.

Preparation of Sashimi

Sashimi is most commonly made with fish, such as tuna, salmon, and squid. The fish must be exceptionally fresh and of the highest quality in order to be served as sashimi. The fish must be carefully cleaned and then thinly sliced. The slices should be arranged on a plate in a fan shape, with a garnish like grated daikon radish or shredded seaweed.

Types of Sashimi

Not just fish. Shellfish and lobster could also be serve in the way of sashimi.

When you’re in Japan, be sure to try some of the many types of sashimi available. There are different types of sashimi. Some of the most common types include:

  • Maguro (tuna)
  • Sake (salmon)
  • Hamachi (yellowtail)
  • Tai (sea bream)
  • Hirame (halibut)
  • Unagi (freshwater eel)
  • Ikura (salmon roe)
  • Tobiko (flying fish roe)
  • Amaebi (sweet shrimp)
  • Anago (saltwater eel)

Additionally, many restaurants will offer a selection of shellfish such as squid and octopus. These are just a few examples, and the types of sashimi available can vary depending on location and seasonality.

How to Eat Sashimi?

When it comes to eating sashimi, the traditional way is to use chopsticks, but you can also use a fork. You’ll want to take a piece of the fish and dip it lightly in the soy sauce, then add a bit of the wasabi for a hint of spice. Then, enjoy!

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For a truly authentic sashimi experience, be sure to visit a sushi bar. Here, you can watch the chefs prepare the sashimi before your eyes. You’ll be able to choose from a wide selection of fish, and the chefs will be happy to make recommendations.

Bottom Line

No matter where you go, you’re sure to find that sashimi is a delicious and delightful part of the Japanese dining experience. From the fresh, delicious flavors of the fish to the traditional accompaniments, sashimi is sure to please. Be sure to give it a try when you’re in Japan – you won’t regret it!


What types of fish are commonly used for sashimi in Japan?

Commonly used fish for sashimi in Japan include tuna, salmon, squid, mackerel, yellowtail, and flounder.

Is sashimi safe to eat in Japan?

Yes, sashimi is safe to eat in Japan as long as it is prepared with fresh, high-quality ingredients and handled properly.

Does sashimi need to be cooked?

No, sashimi is typically served raw and does not need to be cooked.

What are the traditional accompaniments for sashimi in Japan?

Traditional accompaniments for sashimi in Japan include soy sauce, wasabi, and pickled ginger.

Are there any health benefits to eating sashimi in Japan?

Yes, sashimi is a healthy and nutritious meal that is high in protein and omega-3 fatty acids. It is also low in fat and calories.

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