A Japanese dish consisting of thinly sliced raw seafood, such as fish or shellfish, often served with soy sauce and garnishes, highlighting the freshness and quality of the ingredients.
A culinary preparation that emphasizes the natural flavors of raw marine proteins, typically enjoyed as an appetizer or delicacy, and accompanied by various condiments.
A traditional Japanese serving style that features carefully cut pieces of raw fish or seafood, focusing on the aesthetic presentation and purity of the flavors.
Example:
刺し身は好きではないのでしょう。
A beautifully arranged platter consisting of various types of raw fish, often served with garnishes and dipping sauces, highlighting the freshness and quality of each fish slice.
An assortment of thinly sliced raw seafood, typically featuring multiple varieties, served together to showcase different flavors and textures in a shared dining experience.
A culinary presentation that offers diners a variety of sashimi, allowing them to sample and enjoy multiple seafood specialties in one serving.
A specialized knife designed for preparing sashimi, characterized by its long blade and narrow width, allowing for precision cuts of raw fish.
A type of Japanese knife used primarily for slicing raw fish into thin pieces for sashimi, featuring a sleek, elongated blade that enhances control and sharpness during the cutting process.
A culinary tool essential for chefs in Japanese cuisine, designed to create delicate, evenly sliced pieces of sashimi, reflecting the artistic presentation of the dish.