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Japanese Kanji Grade 3
# 412
Meaning body
Onyomi シン
Example 刺身,  さしみ,  sashimi
Writing practice
Stroke Order Rules
1. Write from left to right, and from top to bottom
2. Horizontal before vertical
3. Cutting strokes last
4. Diagonals right-to-left before diagonals left-to-right
5. Center verticals before outside "wings"
6. Outside before inside
7. Left vertical before enclosing
8. Bottom enclosing strokes last
9. Dots and minor strokes last
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Japanese food
,  さしみ,  sashimi
Sashimi (Japanese: 刺身) - A Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm (1.0in.) wide by 4.0cm (1.5in.) long by 0.5 cm (0.25in.) thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thin-sliced ginger root or ponzu), and a simple garnish such as shiso and shredded daikon radish.

The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, sticked) and 身 = mi (body, meat), may derive from the culinary practice of sticking the fish's tail and fin to the slices in identifying the fish being eaten.

One possibility of the name "pierced body" could come from the traditional method of harvesting. 'Sashimi Grade' fish is caught by individual handline, and as soon as the fish is landed, its brain is pierced with a spike, killing it instantly, then placed in slurried ice. This spiking is called the Ike jime process. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.

The word sashimi has been integrated to the English language and is often used to refer to other uncooked fish preparations besides the traditional Japanese dish.

Information source: “Sashimi.” Article date: 1 Feb. 2008. Retrieved: Wikipedia. 4 Feb. 2008 <Sashimi>.

Video - The following is a two part video series lasting a total of about 15 minutes. The videos show you the entire process of making sashimi, from cleaning the fish, to adding garnish. Do not watch these videos if you're squeamish about fish being cleaned.





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