Dish · japanese
Sashimi
Raw fish sliced thin and served plain, without rice, alongside wasabi and soy sauce for dipping. The cut and thickness of each slice are chosen to match how that particular fish's texture holds up raw.
Where it comes from
Eating fish raw goes back centuries in Japan, but sashimi as a distinct course, sliced and plated without rice, became standard alongside the rise of refined kaiseki dining, where each course is served separately rather than combined.
What cooks argue about
The technical argument is about the knife: a single pull-through cut with a long sashimi knife leaves a clean face on the fish, while sawing back and forth tears the flesh and dulls its texture.
Versions
Nobody has published a sashimi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.