Sashimi (刺身, さしみ) is a type of Japanese food. It is very fresh fish which has been sliced into thin pieces. Some sashimi is cooked, but most seafood is served fresh.
The most popular fish in sashimi include:
- Salmon (鮭, Sake)
- Squid (いか, Ika)
- Shrimp (えび, Ebi)
- Tuna (まぐろ, Maguro)
- Mackerel (さば, Saba)
- Horse Mackerel (あじ, Aji)
- Octopus (たこ, Tako)
- Fatty Tuna (おとろ, Otoro)
- Yellowtail (はまち, Hamachi)
- Puffer Fish Takifugu (ふぐ, Fugu)
- Scallop (ほたて貝, Hotate-gai)
- Sea Urchin (ウニ, Uni)
- Whale meat (鯨肉, Gei-niku)
The art of making sashimi is in the choice of fish and the way it is cut into pieces.