Explore: Sashimi

Sashimi (刺身; English: /səˈʃiːmi/ sə-SHEE-mee, Japanese: [saɕimiꜜ]) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces

Sashimi bōchō (刺身包丁; lit. 'sashimi knife') is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other

with sumiso but may also be eaten with soy sauce and wasabi like other sashimi. Torisashi is a regional specialty to the island of Kyushu, specifically

There are many sushi and sashimi ingredients, some of which are traditional and others contemporary. Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl

occasionally leads to accidental death. Throughout Japan, fugu is served as sashimi and nabemono. The liver, widely thought to be the most flavorful part,

translating to "melting") is the fatty meat of tuna served as sushi or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin

ikezukuri (活け造り), (roughly translated as "prepared alive") is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the

models that Steve McConnell calls "modified waterfalls": Peter DeGrace's "sashimi model" (waterfall with overlapping phases), waterfall with subprojects

often referred to as "body sushi", is the Japanese practice of serving sashimi or sushi from the naked body of a woman. The less common male variant is

New York chef and author David Pasternack describes crudo as Italian sashimi. When Italians use "crudo" alone in food context, they mean "prosciutto