A Japanese delicacy consisting of fresh, high-quality raw fish or seafood sliced into thin pieces and served without rice, often accompanied by wasabi and soy sauce.
From Japanese 'sashimi,' literally meaning 'pierced body,' from 'sashi' (pierce) and 'mi' (body). The name originally referred to the practice of piercing the fish's tail and gills to identify the type of fish being served.
Sashimi requires fish so fresh it's often still alive when preparation begins—this isn't just for flavor but for food safety! The art of sashimi cutting, called 'yanagiba,' uses a single, fluid motion with specialized knives to avoid damaging the fish's cellular structure, which would affect both texture and taste.
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