The Japanese dish of raw fish sliced and served without rice is called sashimi. It consists of very fresh seafood, or sometimes other raw meat, cut into carefully shaped pieces and served commonly with soy sauce, wasabi, daikon, or shiso.
Sashimi preparation emphasizes the quality, freshness, texture, and seasonality of the main ingredient. Chefs vary the thickness and cutting style according to the fish. Tuna, salmon, squid, and various white fish are common choices, while garnishes such as shredded daikon are called tsuma.
Sashimi is often confused with sushi, but the distinction is important. Sushi is defined by seasoned vinegared rice and may contain raw fish, cooked seafood, vegetables, egg, or no seafood at all. Sashimi is served on its own rather than on a bed of sushi rice. The word is often explained as meaning “pierced body,” and the dish has deep roots in Japanese culinary traditions dating back centuries.