Sashimi

Sashimi (Japanese: 刺身) 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. "刺身 = sashimi = 刺し = sashi (pierced, sticked) and 身 = 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. Another etymologic possibility is that 切り身 = kiri-mi (cut body, meat) connotes cutting someone with a 刀 = katana (backsword), hence the word sashimi is used.

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.