SASHIMI (Japanese: ??) is a Japanese delicacy primarily consisting of very fresh raw seafoods, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thin-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.
The word sashimi means "pierced body", i.e. "?? = sashimi = ?? = sashi (pierced, sticked) and ? = mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.
One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime Process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.
The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish subject of this article.
A sashimi dinner set. A sashimi salmon rose.
Salmon sashimi served with calamansi. The juice can be mixed with the soy sauce or applied directly to the sashimi to give it a sour flavor.