Sashimi and Fresh Fish
Update: 22 March 2016

Sashimi and Fresh Fish

Japan, as an island country, is surrounded by the sea. Please enjoy sashimi and fresh seafood while you are here.

What is Sashimi?

Sashimi is raw seafood sliced into pieces that can be eaten in one mouthful. It is common practices to dip pieces into wasabi soy sauce just before eating them.


Sashimi has a long history and seems to originate from the Kamakura period (1185-1333) when fishermen used to eat a quick meal of raw seafood just thinly sliced with a knife. After the Edo period (1603-1868) local people started to eat sashimi in everyday life.

Seafood used to make sashimi

Fish used for making sashimi include tuna, squid, salmon, sea bream, yellowtail and so on. Other sashimi are conger eel, stingray, shark, sunfish and so on.

Tsuma (garnish served with sashimi)

When you order sashimi, in most cases, grated radish and green perilla are served together with it. This is called tsuma. It plays an important part to get rid of any fishiness and brings out the delicious taste of the fish.


Sashimi is generally eaten with wasabi soy sauce. It's worth trying the pungent taste of wasabi when you eat sashimi.

Places where you can eat sashimi

Sashimi is commonly served in Japanese restaurants, sushi bars and pubs. Some restaurants offer freshly cut sashimi from a large fish tank installed on the premises. Also, most supermarkets sell sashimi at the fresh fish counter.

Cutting technique

Decorative cuts are made by professionals skillfully wielding a knife. There are many beautiful kinds of artistic sashimi, such as ones that look like flowers.

*This information is from the time of this article's publication.

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