How To Prepare Japanese Sashimi

How To Prepare Japanese Sashimi

How To Prepare Japanese Sashimi People generally tend to preparation of sashimi . Sushi and sashimi are popular Japanese delicacies. Sushi actually refers to ‘seasoned rice’ or rice wrapped around slivers of raw fish or meat. Sashimi on the other hand refers to slices of fresh raw fish which is served as such.

The literal English translation of the Japanese word ‘sashimi’ is pierced body where ‘sashi’ means pierced or stuck and ‘mi’ denotes meat or body. The origin of this word can be traced back to the Muromachi period or era.

An in Depth Look at Sashimi  

The thin raw fish slices which are served at the beginning of a meal either as an appetizer or a palate cleanser is called sashimi. Sashimi is normally served with a bowl of rice and a variety of dipping sauces and garnishes.

The fish used in the preparation of sashimi must be fresh saltwater fish. Fresh water fish is rarely used in the preparation of sashimi as they are full of parasites. Many Japanese restaurants keep live fish in specially constructed saltwater tanks, and use them as and when an order is placed . This is done to ensure optimum freshness and flavor. In most Japanese restaurants which serve sashimi, customers are encouraged to choose the fish and later watch it being prepared for sashimi.

Popular fish varieties used in the preparation of sashimi dishes include blue fin tuna, prawns, squid, bonito, abalone, shad, octopus, sea urchin and mackerel. The best sashimi dishes are prepared from toro which is the fatty part of tuna.

Sashimi Cuts

The fish used in sashimi can be cut into strips, cubes, paper thin slices or even into thread like bits. The cutting technique is almost equivalent to cooking. Some of the popular cuts include ito zukuri or thread cut, usu zukuri or paper thin slices, kaku zukuri or cube cut and hira zukuri or thick rectangular cuts.


The garnishes which normally accompany sashimi are collectively referred to as tsuma. Sashimi is normally accompanied by tiny bowls of pickled vegetables like shredded daikon, ginger, toasted nori or radish. Wasabi and soy sauce are other popular garnishes for sashimi.

Red wine sprouts, red wine stems, yellow-petaled baby cucumber, the green sprigs of sasho plant also accompany a sashimi dish.

Dipping Sauces

Some of the popular dipping sauces which accompany sashimi include horseradish soy sauce, plum soy sauce, tosa soy sauce, sesame soy sauce, ponzu sauce, ginger soy sauce and mustard vinegar soy sauce.


The sashimi is traditionally served draped over a plate of garnish with dipping sauces around it. Normally a pair of chopsticks is placed on the side.


Tuna – 500grams

For Garnishing

Carrot – 1
Cucumber – 1
Daikon – 1

For Dipping

Japanese Soy Sauce – 1 Small bowl
Wasabi – 1 small bowl


1. Clean fish thoroughly. Choose an extra sharp flat blade knife and use it to remove the fish skin.

2. Cut the slices against the grain of the fish. Each slice should be paper thin.

3. The best way to slice the fish is to bring the front end of the knife down and into the front of the fish and to slowly move the knife blade towards you. Remember not to chop the fish harshly.

4. After slicing the fish into paper thin strips, arrange the fish slices on a bed of thinly sliced carrot, cucumber and daikon.

5. Now place a bowl of Japanese soy sauce and another bowl of wasabi by the side of the sashimi.

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