Sashimi (刺身) is thinly sliced, raw food. It is one of the most famous dishes in the Japanese cuisine. Seafood is most commonly eaten, but other types of meats (such as beef, horse and deer) and foods (such as yuba tofu skin and konnyaku) can also be served. Some people confuse sashimi with sushi. Unlike sashimi, sushi includes vinegared rice.
Sashimi dishes are available at many types of restaurants and at most izakaya. They are also popularly used in teishoku set meals and are a standard element of traditional kaiseki course meals. The slices of raw food are often presented arranged atop of a bed of shredded daikon and garnished with shiso leaves. At some restaurants, the rest of the fish is sometimes presented alongside as decoration.
How to eat sashimi
Most types are seasoned with soy sauce by dipping each piece into a small dish of soy sauce before eating it. It is usually the diners’ responsibility to fill the small dishes with soy sauce, and it is good manner to pour only as much soy sauce as needed.
Some people also enjoy eating the daikon and shiso garnishes; both vegetables have a fresh, minty taste.
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