Sashimi -生魚片、刺身-

When you talk about Japanese cuisine, most of people think of Sushi, Tempura, Sukiyaki... and Sashimi is one of them.
(p.s. Often people get confused with "sushi". one comes with vinegared rice is "sushi") 

Assorted 10 types of seasonal seafood sashimi platter

Sashimi seems to be the simplest of all, "It's just pieces of sliced raw fish served with wasabi and soy sauce!".
Yet, it is the most delicate one and only chef with knowledge and experience can prepare it in a proper way. If someone without knowledge and experience prepared sashimi, it could not only be appeared unpleasant but also poisonous.

Sashimi platters with different style of plates

Many types of seafood in different seasons in different places. Each ingredients has it's suitable way of preparation and slicing technique. 
Like bonito fish, it is usually slightly seared on the surface of the skin before sliced and served with chopped spring onion and grated ginger or radish mixed with spicy red pepper, in autumn time in Japan it has more fat than the one in spring time.   
The ones with soft meat texture, like tuna or salmon, should be sliced thicker and the ones with harder texture, like red snapper or flounder, should be sliced thinner.

Sashimi stations in all day dining buffet

After many years, "Sashimi" has been accepted in many countries outside Japan and became one of their favorite dishes, there are also many  different style of sashimi in all over the world. That even influenced the style of "Sashimi" in Japan.

Dice cut sashimi with fresh vegetable salad

Well, it is not only "Sashimi" or "Japanese" all types of cuisine keep changing and evolving by the flow of time. I think we should accept the change and enjoy it, but at the same time, we must not forget the basic tradition.