Sashimi
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Sashimi
Sashimi (/səˈʃiːmi/; Japanese: 刺身, pronounced [saɕi̥mi]) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Etymology
The word "sashimi" means "pierced body", derived from the words sashi (刺し, "pierced" or "stabbed") and mi (身, "body" or "meat"). The culture of eating raw fish started around the Nara period (710-794) in Japan.
Related Terms
- Nigiri: A type of sushi consisting of a slice of raw fish over pressed vinegared rice.
- Sushi: A Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanying a variety of ingredients, such as seafood, vegetables, and occasionally tropical fruits.
- Maki: A type of sushi roll that includes toasted seaweed nori rolled around vinegar-flavored rice and various fillings, including raw seafood and vegetables.
- Wasabi: A plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and sashimi.
- Soy Sauce: A liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
External links
- Medical encyclopedia article on Sashimi
- Wikipedia's article - Sashimi
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