What Is Sashimi? A Guide to the Japanese Raw Delicacy

What Is Sashimi? A Guide to the Japanese Raw Delicacy

Blog Article

If you’re curious about sashimi, this guide will explain what makes it such a beloved Japanese dish. Sashimi refers to thin slices of raw, high-quality fish or meat, typically served with soy sauce and wasabi. Commonly featured in multi-course Japanese meals, especially in kaiseki dining, sashimi is both an art form and a culinary tradition. Read on to learn the essentials of ordering and enjoying it properly.

Sashimi as a Course in Kaiseki Cuisine

Sashimi holds an important place in kaiseki, the traditional multi-course Japanese meal. It’s often one of the opening courses, highlighting seasonal ingredients in their purest form. While kaiseki cuisine celebrates seafood, vegetables, and grains, sashimi is its refined introduction. Dishes are artistically arranged, often with colorful garnishes and decorative leaves that enhance both presentation and taste.

The initial course, Suimono, sets the tone with one sashimi selection and complementary side dishes. Served on a square plate with cultural significance, it paves the way for Takiawase—another sashimi dish paired with vegetables. The progression ends with Futamono, a lidded soup course that adds warmth to the experience.

The final stage of a kaiseki meal is called kaiseki itself, encompassing influences from imperial dining, Buddhist monasteries, samurai feasts, and tea ceremony cuisine. These traditions shape modern interpretations, though each chef curates their own unique take. No two kaiseki menus are exactly the same.

Kaiseki follows a pattern of contrasting flavors and textures—light and bold dishes presented in a careful sequence. The opening sashimi course often includes a delicate broth or miso soup to awaken the palate. A full kaiseki experience can last several hours and is as much a visual and cultural performance as it is a meal. Be sure to savor sashimi when enjoying this traditional feast.

A Japanese Culinary Treasure

The word "sashimi" stems from a Japanese term meaning “pierced body,” referring to the slicing of fresh seafood. Initially prepared from saltwater fish due to safety concerns, the tradition has expanded to include freshwater varieties and even meats like beef or goat. Historically, jellyfish were also used in some forms of sashimi, showing how the term has evolved over time.

Fish is the most common base for sashimi, with popular varieties including tuna, salmon, and sea bream. Other seafood like shrimp, squid, and scallops are also used, along with occasional

cuts of meat. Japanese restaurants often feature a range of these offerings, providing an ideal opportunity for newcomers to explore the category.

Sashimi has grown in global popularity, especially since the 1980s, when Japanese cuisine spread through Europe and North America. Italian chefs introduced sashimi-style carpaccio, while Taiwanese culinary culture embraced the dish during its Japanese colonial period. Today, sashimi is widely enjoyed across Asia and beyond.

While eating sashimi may be second nature to Japanese diners, many Westerners approach it with caution. Understanding etiquette—such as using chopsticks correctly and applying condiments properly—is essential. In traditional settings, sashimi is presented with the head and tail still attached, symbolizing freshness and respect for the ingredient.

Prepared with Sushi-Grade Fish

Sashimi is made with sushi-grade fish, a term used to indicate quality suitable for raw consumption. Though there’s no official standard, sushi-grade labeling guides consumers toward high-quality, safe seafood. When buying fish for sashimi, this label is your best assurance of safety and freshness.

Raw fish offers numerous health benefits. It’s packed with calcium, vitamins, and lean protein. Tuna, for example, is rich in amino acids vital for muscle maintenance. Surf clams and jackfish provide mild flavors and a firm bite. Other favorites include squid, cuttlefish, and even octopus for variety.

Sushi-grade fish is generally free from harmful pathogens and parasites, but the term is still mostly used for marketing. While not regulated, it helps distinguish fish that meets higher safety criteria. Not every type of seafood qualifies, so it’s essential to buy from trusted sources when preparing sashimi at home.

Freshness is key. Sushi-grade fish should have no off-putting odors and be stored with care. Those unfamiliar with handling raw seafood may find sourcing intimidating, but a good fish market or sushi supplier can help. Look for vendors who provide traceable, sustainably sourced fish to ensure the best results.

Served with Soy Sauce and Wasabi

Sashimi is customarily paired with soy sauce and wasabi for added flavor, but combining them incorrectly can overpower the delicate taste of the fish. The best approach is to apply a touch of wasabi to the fish before lightly dipping it in soy sauce—this enhances the flavors without masking them.

While some may choose to skip wasabi, authentic preparation typically includes it. Real wasabi is difficult and expensive to cultivate, with most commercial options being blends of horseradish and mustard. Though fresh wasabi paste is rare outside Japan, it significantly enhances the sashimi experience when available.

There are multiple types of sashimi, each prepared differently. Sugata-zukuri leaves the fish's head and tail intact, while Nakaochi refers to scraping the red meat from the bone. Though sushi and sashimi are often confused, sushi includes vinegared rice while sashimi focuses purely on the sliced raw ingredient.

When enjoying sashimi, proper technique matters. Avoid dipping rice (if served) into soy sauce, as it detracts from the fish's flavor. Sashimi is traditionally eaten with chopsticks, and care should be taken not to overwhelm the fish with condiments. Appreciating the purity of sashimi is part of what makes it so special.