Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Sashimi combo served on a wooden plate consists of slices of assorted fish flesh.
Assorted sashimi: tuna, cuttlefish, and seabream
Plate of fugu sashimi (thinly sliced puffer fish)
Sashimi bōchō kitchen knives for sashimi
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Osechi, new year special dishes
Osechi, new year dishes
A Japanese meal including tempura, sashimi, and miso soup
Breakfast at a ryokan (Japanese inn), featuring grilled mackerel, Kansai-style dashimaki egg, tofu in kaminabe (paper pot)