Sashimi | A Deep Dive into Japan’s Iconic Delicacy

October 4, 2024

Written by Tanya Zhang

Introduction

Sashimi is more than just a meal; it’s an art form, a cultural staple, and a delicacy that has crossed borders to become beloved worldwide. Whether you're new to the world of sushi or a seasoned enthusiast, there's a fascinating depth to this simple and elegant dish that deserves exploration.

The History of Sashimi

Sashimi’s origins can be traced back over a thousand years in Japan. It began as a way to eat raw fish in its purest form, long before sushi became a mainstream global phenomenon.

Early records suggest that Japanese fishermen would eat raw fish freshly caught from the sea, appreciating its freshness and simplicity. Over time, it became an essential part of Japanese culinary tradition, often reserved for special occasions due to the skill required in its preparation.

Sushi vs. Sashimi: Understanding the Key Differences

Sushi and sashimi are two of Japan’s most iconic dishes, often enjoyed together, but they are quite different in terms of ingredients, preparation, and flavor profile.

While many people use the terms interchangeably, knowing the distinctions between them can greatly enhance your appreciation for Japanese cuisine.

Sashimi is the simpler of the two. It’s a dish that consists solely of raw fish or seafood, usually served without rice or other significant accompaniments. Most sashimi is served raw and eaten raw.

Sushi is a much more complex and varied category of dishes. At its core, sushi consists of rice, which is slightly sweet and tangy, paired with a variety of ingredients that can include raw or cooked fish, vegetables, eggs, salmon roe, or even tropical fruits. It may come as a sushi roll or accomplished with a dipping sauce.

There are many different types of sushi, such as nigiri (a slice of fish over rice), maki sushi (rolled sushi wrapped in seaweed and rice), and temaki (hand-rolled sushi in a cone shape). While fresh fish is often associated with sushi, it’s not a requirement—cooked ingredients like shrimp, crab, or eel are common in sushi as well.

The key difference is sashimi is all about enjoying the purity of raw fish in its most natural form while sushi is more of a combination dish that includes sushi rice and other ingredients.

Types of Sashimi Fish

While nearly any fresh fish or seafood can be used, certain types are more common due to their flavor profiles and textures. Some of the most popular served raw include:

Tuna (Maguro): A sashimi staple known for its rich, buttery taste. Bluefin tuna in particular is highly sought after due to its deep, buttery flavor and melt-in-your-mouth texture
Salmon (Sake): Another favorite, raw salmon sashimi is prized for its soft texture and vibrant color.
Yellowtail (Hamachi): A slightly fattier fish, yellowtail offers a unique umami flavor.
Octopus (Tako) and Squid (Ika): While not as common, these provide a chewier texture, creating contrast on the plate.
Shrimp (Ebi): Served either raw or cooked, shrimp sashimi adds a sweet and succulent bite to the meal.
Sea Urchin (Uni): Sea urchin sashimi is a true delicacy, adored for its unique, briny taste and custard-like texture.

Preparation Techniques

The artistry lies in its preparation. A skilled sushi chef, or itamae, takes years to perfect the art of slicing fish for sashimi. Knife skills are essential, as the way fish is cut can drastically affect its texture and flavor.

Thin, precise slices are a hallmark of well-prepared sashimi, ensuring that each bite melts in your mouth. The use of fresh, high-quality fish is crucial—sashimi should be made with only the freshest seafood available.

Accompaniments and Condiments

You eat sashimi in its raw, unadorned form, it’s often accompanied by a few key condiments:

Soy sauce (Shoyu): Adds a salty umami flavor that complements the natural sweetness of the fish.
Wasabi: A spicy paste made from Japanese horseradish, wasabi is often mixed into soy sauce or dabbed directly on the fish.
Pickled Ginger (Gari): Eaten between bites, gari cleanses the palate, preparing you for the next piece of fish.
Daikon Radish and Shiso Leaves: These are often served as garnishes, adding color and freshness to the dish.

Master the etiquette of using chopsticks for your next sushi date!

Health Benefits of Sashimi

Eating sashimi isn’t just a treat for your taste buds; it’s also a healthy option packed with nutritional benefits:

High in Protein: It is an excellent source of lean protein, essential for muscle repair and growth.
Omega-3 Fatty Acids: Fish like tuna and salmon are rich in omega-3s, which promote heart health and reduce inflammation.
Low-Calorie Option: Without the rice that accompanies sushi, sashimi is a lower-calorie option while still being satisfying.

However, it's essential to be mindful of potential risks, like mercury exposure in certain types of fish and the rare possibility of foodborne illness from eating raw seafood. Ensuring the fish is sourced from reputable suppliers helps minimize these risks.

(nigiri pictured above)

Sashimi Etiquette in Japan

Eating sashimi involves more than just picking up a piece with Japanese chopsticks and dipping it in soy sauce. Traditional sashimi etiquette includes:

Dipping the fish lightly in soy sauce: Avoid soaking it, as too much soy sauce can overpower the delicate flavors of the fish.
Using wasabi sparingly: While wasabi can enhance the flavor, too much can be overwhelming.
Proper handling with chopsticks: Be gentle when picking up the fish to avoid damaging its texture.

We love these wooden chopsticks and chopsticks rests to bring some authenticity to your dinner table!

We also break down how to use chopsticks in this separate guide.

How to Make Sashimi at Home

Making sashimi at home requires careful attention to detail. Here's a basic guide:

Selecting the fish: Choose sashimi-grade fish from a trusted source. The fish should be fresh, firm, and odorless. To avoid food poisoning, make sure you are selecting sashimi grade!
Prepare your tools: A sharp knife is essential for making clean, precise cuts and thinly sliced pieces.
Cutting the fish: Slice the fish against the grain to ensure tenderness, and aim for thin, even slices.
Presentation: Arrange the fish artfully on a plate, perhaps with garnishes like shiso leaves or daikon radish.

Add one of these Asian soy sauce dispensers to your kitchen collection.

The Rise of Sashimi in Western Cuisine

In recent decades, sashimi has gained immense popularity in Western countries, often seen as part of high-end dining experiences. Chefs have also started experimenting with fusion dishes, combining sashimi with elements from other global cuisines. This evolution has led to a surge in demand for sashimi-grade fish worldwide and drinking it with sake on the side.

FAQs

What is the difference between sushi and sashimi?

Sushi refers to a dish that typically includes vinegared rice paired with fish, seafood, or other ingredients such as vegetables. It can be served with raw or cooked components.

Sashimi, on the other hand, is simply uncooked fish or seafood, served without rice. Sushi is a more complex dish with rice as a base, while sashimi focuses on the pure, unadulterated flavor of fresh fish.

Is sashimi just sushi without rice?

Not exactly. Sashimi is raw fish or seafood served on its own, without any rice or additional ingredients, so in that sense, it can be seen as sushi without rice. However, the preparation, presentation, and cultural significance of sashimi are distinct.

Sashimi is purely about enjoying the freshness and quality of the fish, whereas sushi incorporates other ingredients and flavors like rice, seaweed, and sauces.

What is the difference between sashimi and nigiri sushi?

Nigiri sushi is a type of sushi that includes a slice of fish or seafood placed on top of a small mound of vinegared rice. Sashimi, by contrast, is just the fresh fish or seafood without any rice.

The key difference is the presence of rice in nigiri, which adds texture and flavor. Sashimi, meanwhile, is simpler and focuses solely on the raw fish.

Why is sashimi more expensive than sushi?

Sashimi is often more expensive because it requires the freshest, highest-quality fish, as there’s no rice or other ingredients to mask any imperfections. Additionally, the preparation of sashimi requires a skilled chef who knows how to handle and slice the fish properly.

The minimalism of the dish puts all the focus on the quality of the fish, which drives up its cost.