Sashimi

Sashimi (刺身, [さしみ] Error: {{Transliteration}}: transliteration text not Latin script (pos 1: さ) (help)) is a type of Japanese food. It is very fresh fish which has been sliced into thin pieces.^[1] Some sashimi is cooked, but most seafood is served fresh.

The most popular fish in sashimi include:

• Salmon (鮭, Sake)
• Squid (いか, Ika)
• Shrimp (えび, Ebi)
• Tuna (まぐろ, Maguro)
• Mackerel (さば, Saba)
• Horse Mackerel (あじ, Aji)
• Octopus (たこ, Tako)
• Fatty Tuna (おとろ, Otoro)
• Yellowtail (はまち, Hamachi)
• Puffer Fish Takifugu (ふぐ, Fugu)
• Scallop (ほたて貝, Hotate-gai)
• Sea Urchin (ウニ, Uni)
• Whale meat (鯨肉, Gei-niku)

The art of making sashimi is in the choice of fish and the way it is cut into pieces.^[1]

1. ↑ ^{1.0 1.1} Nussbaum, Louis-Frédéric. (2005). "Sashimi" in Japan Encyclopedia, p. 343.