Sashimi

Thinly sliced fresh raw fish.
It is frequently served on a bed of grated daikon (white radish), with a fresh and strong taste, and garnished with shisoleaves, an aromatic plant also called Japanese basil.

The most common sashimi are:
Maguro (Tuna)
Sake (Salmon)
Tai (Sea bream)
Saba (Mackerel)
Katsuo (Bonito or skipjack tuna)
Kanpachi (Yellowtail)
Buri or Hamachi (Amberjack)
Ika (Squid)
Tako (Octopus)
Amaebi (Shrimp)
Hotate (Scallop)
Hokkigai (Arctic red clams)
Ikura (Salmon eggs )
Uni (Sea urchin eggs)

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