Sashimi
Sashimi is a Japanese dish of thinly sliced raw fish or seafood served without rice, commonly with soy sauce and condiments.
Sashimi-grade fish: Fish selected and handled for serving raw, with attention to freshness, parasites, and food safety. Its sourcing and handling determine whether fish is suitable for sashimi.
Ikejime: A Japanese method of killing fish that rapidly destroys brain and spinal activity to limit stress and preserve flesh quality. This handling method can improve the texture of fish intended for raw service.
Sushi: A Japanese dish built around vinegared rice, often paired with seafood, vegetables, or other toppings. Sushi is defined by vinegared rice; sashimi is served without it.
Kaiseki: A Japanese multi-course dining tradition that emphasizes seasonality, balance, and carefully presented dishes. Sashimi is often served as a course within a kaiseki meal.
Sushi knife: A Japanese knife designed for precise cutting of fish and other ingredients used in sushi preparation. A sharp, specialized blade produces clean slices without crushing delicate fish.
Parasite control in fish: Practices such as freezing and inspection used to reduce the risk of parasites in fish eaten raw. Raw fish can carry parasites, so appropriate controls matter before serving.
Nigiri: A type of sushi consisting of a small mound of vinegared rice topped with fish or another ingredient. Nigiri pairs raw fish with rice, unlike sashimi.
Omakase: A Japanese dining format in which the chef chooses and serves a meal for the guest. Sashimi may feature in a chef-selected sequence of seasonal seafood.
Tsukuri: The Japanese culinary practice of cutting and arranging raw fish, especially for sashimi presentation. This preparation tradition gives sashimi its characteristic cuts and arrangement.
Saku: A neat, boneless block of fish prepared for slicing into sashimi or sushi toppings. Fish is often shaped into blocks before being cut into individual portions.