When it comes to fish, the Japanese kitchen has way more to offer than just the classic sushi rolls. Due to the fact that Japan is an island, there are hundreds of different seafood dishes and ways to prepare fish. Today we will take a closer look to sashimi (刺身) , maybe the most simple but definitely not boring way to prepare and eat fish. 

Sashimi is basically extremely fresh thin slices raw fish that is served on a plate and can be seasoned with sauces like soy sauce and others. Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice. While raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all.

Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Japanese chefs consider sashimi the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors that might follow up on later courses.

When preparing sashimi, the chef slices different types of fish in different sized slices to highlight the flavor of each and every fish differently. The slices then get dipped in sauces that match and accomplish the flavor by the customer. The main ingredients for sashimi are salmon, tuna, squid shrimp and mackerel.
Sashimi can be found and eaten in most sushi restaurants, just look out for it the next time you decide you want to eat fish, you won’t regret trying it !