The simplicity of sashimi lends itself well to aesthetically pleasing dishes. A sashimi master must know his or her way around a fish. They must also have artistic sense. A sashimi dish without style is just lumps of raw fish.

The term sashimi means ‘cut body’ in Japanese. However, in kanji they use the character that means ‘pierce’ because the character for ‘cut’ was reserved for samurai. Sashimi can refer to any meat, including raw chicken, beef, and horse, the most common is fish and seafood.

While sashimi can refer to almost any kind of meat—including raw beef, chicken, and even horse—fish and seafood are the most popular items to be eaten this way. Sashimi is made by cutting the ingredients into bite-sized rectangular shapes, thin diagonal slices, small firm squares, or thin julienned slivers.

For instance, akami (赤身), the most common type of tuna sashimi, is taken from the spine and back area of the fish. It has a vivid red color and is typically more affordable than other cuts. Chūtoro (中トロ), a slightly pink and moderately fatty cut from the tuna’s back, offers a richer flavor and is a bit more expensive.