Sashimi: A Beginner's Guide to Japan's Sliced Raw Fish

A beginner-friendly guide to sashimi: what it is, how it differs from sushi, popular fish, garnishes, cuts, wasabi and soy sauce etiquette.

Published October 17, 2026 at 7:45 PM JST | By Tokyo Paul

Quick answer: Sashimi is fresh raw fish or seafood sliced thinly and served without rice, usually with soy sauce, wasabi and a garnish such as daikon or shiso. Sushi, by contrast, is any dish made with vinegared rice.

Sashimi Without the Mystery

If sushi is the face of Japanese food abroad, sashimi is its quiet, elegant cousin. It is simply very fresh fish or seafood, sliced with care and presented beautifully on a plate, with nothing hiding the flavor. For first-time visitors it can seem intimidating, since there is no rice or sauce to lean on. Yet it is one of the easiest dishes to learn, and once you understand a few basics it becomes a highlight of any trip. This guide explains what sashimi is, how it differs from sushi, which fish to look for, how to use the condiments, and how to order with confidence.

What Sashimi Means and How It Differs from Sushi

The Japanese word sashimi combines sashi, meaning to pierce, and mi, meaning body or flesh. It refers to fresh raw fish or other raw meat, sliced thinly and usually eaten with soy sauce. The term is said to have been coined in the Muromachi period, between 1336 and 1573, and an old cookbook from 1489 describes slicing raw flesh and mixing it with vinegar, salt, and herbs. Sliced raw fish was already popular as far back as the ninth century, which tells you how long Japan has treasured the tradition.

Sashimi is also an important part of washoku, the traditional dietary culture of Japan that UNESCO added to its Intangible Cultural Heritage list in 2013. In a classic meal, sashimi is one of the cooking techniques used for the side dishes, and it is served with strong accents such as wasabi that help balance and brighten the taste. Seasonality is a key idea in this cuisine, and good chefs choose fish when it is at its best. That is why menus may change from month to month.

Many travelers use the two words interchangeably, but they mean different things. Sushi is any dish made with vinegared rice, and it may or may not include raw fish. Sashimi contains no rice and is always served on its own, though the two are often sold at the same restaurants. If you want raw fish without rice, sashimi is the word to use.

Sashimi is often served early in a formal Japanese meal, because chefs prefer that diners enjoy it before stronger flavors affect the palate. It can also appear in a set meal, called a teishoku, with rice and miso soup in separate bowls. Ordering a sashimi set at lunch or dinner is an excellent way to try several types of fish in one go. Many restaurants offer a mixed plate, often described as an assortment, which takes the guesswork out of choosing.

Fish, Cuts, and Garnishes You Will Meet

Common sashimi choices include salmon, tuna, squid, shrimp, mackerel, horse mackerel (aji), and octopus. Fattier or more premium options include otoro, the fatty belly of tuna, as well as yellowtail called hamachi, scallop, sea urchin known as uni, and engawa, the muscle along the fin of flatfish. Octopus is sometimes served cooked. Tataki is a related style in which the outside of the fish is lightly seared while the inside stays raw.

Sashimi is not limited to fish. Vegetables such as avocado and bamboo shoot sometimes appear in the category, and other meats, including beef, horse, and chicken, are served as sashimi in some places. For beginners, mild and familiar choices such as salmon, tuna, and yellowtail are a friendly place to start. Once you feel comfortable, you can try firmer white fish or richer seafood and compare textures.

Sashimi chefs pay great attention to how fish is sliced, because the cut affects texture. The standard cut is hira-zukuri, a flat slice about the size of a domino and roughly 10 millimeters thick, used for fish like tuna and salmon. Usu-zukuri, or thin slice, produces very fine pieces for firm white fish such as bream, whiting, and flounder. Other cuts include cubes called kaku-zukuri and fine thread-like strips called ito-zukuri, which are often used for squid.

The fish is typically draped over or placed beside a garnish called tsuma. The most common tsuma are finely shredded daikon radish and shiso leaves, which have a fresh, herbal scent. You may also see cucumber, carrot, seaweed, or edible flowers on the plate. These garnishes are not just decoration, and many diners enjoy eating them between bites to refresh the palate.

How to Use Wasabi and Soy Sauce

Sashimi is usually served with a small dish for soy sauce and a dab of wasabi on the side. Wasabi comes from the grated stem of the wasabi plant, and its sharp, clean heat is quite different from the burn of chili. Wasabi and the pickled ginger called gari are believed to help with food safety in addition to adding flavor. For sashimi, it is common to mix a little wasabi directly into the soy sauce, which is generally not done with sushi.

A tidy approach is to pick up a slice with chopsticks, dip a corner lightly in the soy sauce, and eat it in one bite. Sashimi is usually eaten with chopsticks rather than fingers. Avoid soaking the fish, since too much soy sauce overwhelms the delicate flavor. Meat sashimi is often paired with ponzu, a citrus soy sauce, and some fish are enjoyed with grated ginger or garlic. Restaurants may suggest a particular condiment, and it is nice to follow their lead.

Practical Tips for Eating Sashimi in Japan

Look for sashimi at sushi restaurants, izakaya (casual pubs), seafood markets, and the food halls of department stores. Fish markets near ports are especially good for fresh local varieties. Lunch sets offer a comfortable first step. If you are not sure what to order, ask for the recommended assortment, using a phrase such as osusume, which means recommended. Staff are usually glad to help.

It is wise to eat sashimi promptly after it is served, while it is cold and at its best. If you have health concerns, are pregnant, or have a weakened immune system, ask your doctor about raw fish before your trip. Those with allergies should mention shellfish or other triggers when ordering. And for anyone who prefers not to eat raw fish at all, most restaurants offer plenty of cooked alternatives, so the rest of the table can still be happy.

Quick Takeaways

Sashimi is thinly sliced fresh raw fish or seafood, served without rice, usually with soy sauce, wasabi, and a garnish of daikon or shiso. It is a core part of traditional Japanese dining, often served early in a meal. Start with mild fish such as salmon or tuna, use a light dip in soy sauce, and enjoy the garnishes as a palate cleanser.

With these simple ideas in mind, a plate of sashimi becomes less a challenge and more a pleasure. Take your time, notice the cut, the color, and the texture, and let the fish speak for itself.

Frequently Asked Questions

What is the difference between sashimi and sushi?

Sashimi is thinly sliced raw fish or seafood served without rice. Sushi is any dish made with vinegared rice, and it may or may not include raw fish. Many restaurants serve both, so check which one you are ordering.

What fish is best for sashimi beginners?

Mild and familiar choices such as salmon, tuna and yellowtail are friendly starting points. Once you are comfortable, you can try firmer white fish, scallop, or richer options like fatty tuna and sea urchin. An assortment plate is a good way to sample.

How do you eat sashimi properly?

Pick up a slice with chopsticks, dip a corner lightly in soy sauce, and eat it in one bite. For sashimi it is common to mix wasabi into the soy sauce. Garnishes like shredded daikon and shiso can be eaten between bites.

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