Sashimi

Sashimi is a traditional Japanese dish made of very fresh, thinly sliced raw fish or seafood. It is served without rice, which makes it different from sushi. The fish is carefully cut into beautiful pieces by a skilled chef. Sashimi is one of the simplest Japanese foods, but it requires the freshest ingredients and great skill to prepare.

Types of Sashimi

The most popular types of sashimi include tuna, salmon, and yellowtail. Tuna sashimi, called maguro, has a deep red color and rich flavor. Salmon sashimi, or sake, is orange and slightly fatty. Octopus and squid sashimi are also popular. The fish must be extremely fresh because it is served raw. Sashimi is often served with soy sauce, wasabi, and pickled ginger.

The Art of Cutting Sashimi

Cutting sashimi is considered an art in Japan. Sashimi chefs train for many years to learn how to slice fish perfectly. Different fish are cut in different ways and thicknesses. A special long, thin knife called a yanagiba is used. The way the sashimi is arranged on the plate is also important, as Japanese chefs want the dish to look as beautiful as it tastes.

Fun Facts

• Sashimi chefs in Japan may train for 10 years before they are allowed to prepare fish for customers.
• The word sashimi means "pierced body" in Japanese.
• Bluefin tuna is the most prized fish for sashimi and can sell for thousands of dollars.

Did You Know?

A single bluefin tuna once sold for over 3 million dollars at a Japanese fish market because it was considered perfect for sashimi!