Sliced raw fish that is served with condiments such as shredded daikon radish or gingerroot, wasabi and soy sauce. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi. Some Japanese restaurants keep the fish alive in water until just before preparing it. Special sashimi chefs are trained in slicing the fish in a particular way -- depending on the variety -- for the best presentation and eating enjoyment. Sashimi is usually the first course in the Japanese meal. Sashimi bars abound in the United States for Westerners with Eastern tastes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.