Last update September 7, 2025

Japanese Food - Sashimi -

Sashimi

さしみ, 刺身

Raw Fish Slice

Those who understand some Japanese may wonder why sliced fish meat is called “sashimi”, which literally means “pierce or stab the body”. Sounds a bit scary or cruel, but what actually is happening to fish is “kirimi” (body cut into pieces). Why “sashimi” instead of “kirimi”? Here are two major theories. The first is because the fish‘s tail is pierced into sliced pieces to trace which fish the slices were taken from. The second is that Bushi (Samurai) wanted to avoid using the word “kiru” (cut), which probably reminded them of fighting with a sword. Whatever its origin, let’s enjoy the fresh, distinctive flavours of different types of fish. Maguro (tuna) varies depending on the part: Toro features a thick and creamy texture due to its abundant fat, while Akami (red meat) offers a refreshing, iron-rich acidity. Salmon sashimi has a smooth texture on the tongue, and Ika (squid) slices are a bit slippery to pick up, but feature a tooth-sinking, gummy sensation. Sashimi is often referred to as “Otsukuri” (mainly in Kansai), specifically denoting a gorgeously decorated version, including Tsuma.

Otsukuri served in a boat-shaped vessel.	Sashimi of Saba (mackerel) with a typical Tsuma (condiments) set.	Chu-toro or medium Toro of Maguro (tuna) .
Sea bream Sashimi with red algae and other Tsuma items.	Octopus Sashimi.	Salmon Sashimi.

Otsukuri served in a boat-shaped vessel.

Sashimi of Saba (mackerel).

Chu-toro or medium Toro of Maguro (tuna).

Sea bream Sashimi with red algae and other Tsuma items.

Octopus Sashimi.

Salmon Sashimi.