刺身

Sashimi (刺身) combines sashi (刺, pierce/stab) and mi (身, body/flesh). The name may refer to the piercing knife cuts, or to the old practice of piercing the fish's tail and fin to identify it.

Unlike sushi (which involves rice), sashimi is pure fish — sliced raw, served with wasabi and soy sauce. The quality of the cut and the fish itself is everything.

Sashimi requires mastery: the knife, the angle, the thickness all matter. A sashimi chef trains for years before being allowed to slice fish for customers.

The word spread with Japanese cuisine's global rise. Now 'sashimi' appears on menus worldwide, though quality varies enormously.