Sashimi is known as slices of raw fish. As it is so fresh, it melts in the mouth without hardly any fishy taste. Sashimi is sometimes the first course in a formal Japanese meal, but is also often served as a main course with rice and miso soup in separate bowls. Sashimi is traditionally considered to be the finest dish in Japanese cuisine, and many people maintain that its delicate flavour should be sampled before other more strongly-flavoured dishes.
The slices of fish are can be dipped in soy sauce or a small amount of wasabi paste (a pale green hot paste like mustard or horseradish).
Some of the most popular sashimi: salmon (sake), squid(ika), cooked shrimp (ebi), tuna (maguro), mackerel (saba), octopus (tako).
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