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Basic Information
Sashimi is a traditional Japanese dish of finely sliced raw fish, shrimp, crab, squid, shellfish, and more, eaten without cooking. Sashimi also includes non-seafood items like horse meat and chicken in some regions. It’s commonly enjoyed dipped in soy sauce with condiments like wasabi.
Tuna (Maguro)
Tuna is the symbol of sashimi and is very popular. Events that showcase the preparation of a large tuna are often held.
Sea Bream (Tai)
Sea Bream is considered a good luck fish suitable for celebrations. As a white-fleshed fish with a light flavor, it is especially popular among older people.
Pufferfish (Fugu)
Pufferfish is a highly poisonous fish that requires a special license to prepare. However, the edible parts are extremely delicious. The thin slices of pufferfish, arranged in a circle from the outside of the plate, is a characteristic dish.
Spiny Lobster (Iseebi)
Spiny Lobsters are large lobsters that live along the coasts of Japan. “Iseebi no Sugatazukuri,” which is made by turning an entire spiny lobster into sashimi, is a luxurious dish that is also visually stunning.
Crab (Kani)
Crab is easily perishable, making it relatively rare to eat as sashimi. Its characteristic taste is sweet and delicious.
Squid (Ika)
Squid sashimi is also popular. In particular, in Hokkaido, “Ika no Sugatazukuri,” where an entire squid is made into sashimi, is a specialty.
Turban Shell (Sazae)
Turban shell sashimi is particularly representative among shellfish sashimi. The unique shell with many protrusions also stands out in photos.
