Sashimi

Sashimi (Japanese: 刺身, lit. "pierced body") is a Japanese delicacy primarily consisting of very fresh seafoods, thinly sliced and served with only a dipping sauce (like soy sauce with wasabi, or ponzu sauce), and a simple garnish like shiso and shredded daikon radish. Some sashimi ingredients, like octopus, are served cooked, but most fish, like tuna, are served raw. Less common but not unusual sashimi ingredients are vegetarian items such as yuba (bean curd skin) and raw red meats such as beef or horse. The name sashimi may have come from the practice of sticking the tail of the fish on the slices, to let it be known which fish one was eating.

Sashimi is often the first course in a formal Japanese meal. Many people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors which affect the palate.

Sashimi is sometimes served with sushi. Japanese people often mix wasabi directly into soy sauce when preparing dipping sauces for sashimi, while this is generally not done when eating sushi; however, some purists denounce this practice as it dilutes the sharp flavor of wasabi.

Tataki, (たたき or 叩き lit. "pounded"), is a type of sashimi that is lightly seared but still raw inside.

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Ikezukuri
Ikezukuri (生け作り, lit. "prepared alive") is a method of preparing sashimi, more difficult than traditional sashimi methods due to the condition of the seafood. It requires a living fish or marine crustacean such as a lobster. Ikezukuri restaurants will have a tank from which a live fish is chosen, sometimes by the diner. The meat is removed from one side of the fish's backbone, thinly sliced, and arranged on the still-living fish. The fish is then laid upon your plate in the order that it is cut.

Sometimes the fish is still alive or somewhat alive at the end of dinner. The practice is banned in Australia and Germany, as it is seen as cruelty to animals.