Sashimi (noun) – [saˈʃiːmi]
Origin: Japanese, literally “pierced body”, from “sashi” (piercing, sticking) and “mi” (flesh).
Meaning: Sashimi refers to a Japanese specialty that consists of very fresh, raw fish or seafood, which is cut into thin slices and usually served without any other accessories. Sashimi differs from sushi in that it is made without pressed rice. It is often served with soy sauce, wasabi and pickled ginger as side dishes.
Use:
- Culinary dish
- Japanese cuisine
Example sentences:
- For dinner there was fresh sashimi, which was presented in the traditional way.
- Sashimi is considered a test of the skills of any Japanese chef, as it requires the utmost freshness and precise cutting technique.
Synonyms:
- Raw fish (not entirely correct, as sashimi can also include other seafood)
- Japanese delicacy
Note: In Japan, sashimi is seen as an art form that emphasizes both aesthetic presentation and the pure, unadulterated taste of the sea. The quality of the sashimi is determined not only by the freshness of the fish, but also by the cutting technique and presentation.
