sashimi
Japanese Name:
刺身
Romaji Name:
sashimi
Description
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Sashimi is a Japanese dish consisting of thinly sliced raw fish or seafood, served fresh without rice. It is often accompanied by soy sauce, wasabi, and pickled ginger. Sashimi emphasizes the natural flavor and texture of the fish.
History
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Sashimi originated in Japan, with early forms appearing during the Edo period (1603–1868). Eating raw fish was made possible by improvements in fish preservation and refrigeration techniques, allowing fresh seafood to be enjoyed safely. Sashimi became a highly refined culinary art, emphasizing the freshness, texture, and presentation of the fish.
Today, sashimi is a central part of Japanese cuisine, served in restaurants and homes, and admired worldwide for its delicate taste and aesthetic presentation.