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.
Nobody has published a sashimi recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.