
Sashimi is a traditional Japanese dish consisting of sliced raw fish and seafood. Sashimi is a vivid example of the Japanese approach to food in general: consuming unprocessed ingredients that have preserved their original properties to the maximum. The raw fish used to prepare sashimi must be of the highest quality, not subjected to any kind of heat treatment, and not marinated in any way. The word "sashimi" literally translates as "pierced fish. Initially, sashimi did not mean the dish itself but only the way it was stored. In times when the Japanese did not yet have the technique of shock freezing, they would immediately pierce the head of freshly caught fish with a thick needle and place it in an icebox, where it could be preserved for a week. It was believed that a quick death allowed the fish to remain fresh longer.
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