Sashimi
Japanese delicacy of fresh raw fish or meat sliced thin.
Sashimi is a Japanese delicacy consisting of fresh raw fish or other raw meat sliced into thin pieces, often eaten with soy sauce. It is considered the finest dish in Japanese formal dining and is distinct from sushi, which always includes vinegared rice.
- origin
- Muromachi period (1336–1573)
- etymology
- Combination of 刺し (sashi, pierced, stuck) and 身 (mi, body, meat)
- common ingredients
- Salmon, tuna, squid, shrimp, mackerel, octopus, scallop, sea urchin
- typical serving
- Served early in formal meals or as a set with rice and miso soup
- key cut
- Hira-zukuri (flat slice), usu-zukuri (thin slice), kaku-zukuri (square slice), ito-zukuri (thread slice)
Lore & Background
The word sashimi, meaning 'pierced body', was coined during the Muromachi period (1336–1573). One theory for its name relates to the ikejime process, where a fish's brain is pierced with a spike upon capture to minimize lactic acid and preserve freshness. An early Japanese cookbook from 1489 directs slicing raw flesh and mixing it with vinegar, salt, and herbs. An early Western description comes from a letter by future Admiral Sir Arthur Wilson in the late 1860s, who noted the dish as 'a peculiar sort of fish, which they cut in very thin slices and serve up with some sort of sauce.'
Reader's Guide
Sashimi holds a central place in Japanese cuisine as the finest dish in formal dining, typically served early to avoid interference from stronger flavors. Its preparation emphasizes delicate flavor and texture, with chefs cutting fish into different thicknesses based on variety, age, and season—such as the standard hira-zukuri cut or the extremely thin usu-zukuri cut. Popular ingredients include salmon, tuna, squid, and octopus, though some like octopus are sometimes cooked. Vegetarian items such as yuba and avocado, as well as raw meats like horse (basashi) and chicken (toriwasa), also appear. Safety concerns include foodborne illnesses from bacteria or parasites like Anisakis and Diphyllobothrium latum, as well as tetrodotoxin from incorrectly prepared fugu. The dish is often served with soy sauce, wasabi, and garnishes like shredded daikon and shiso.
Did You Know?
- The word sashimi means 'pierced body', coined during the Muromachi period (1336–1573).
- An early Japanese cookbook from 1489 directs slicing raw flesh and mixing it with vinegar and seasonings.
- Future Admiral Sir Arthur Wilson described sashimi in a letter from the late 1860s.
- Some sashimi ingredients, such as octopus, are sometimes served cooked due to chewiness.
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