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"thin slices of raw fish," 1880, from Japanese, from sashi "pierce" + mi "flesh."
specialty of Japanese cuisine, fresh fish served raw. The fish, which must be utterly fresh, is sliced paper thin or alternately one-quarter to one-half inch (0.75-1.5 centimetres) thick, cubed, or cut in strips, according to the nature of the fish. The sashimi is accompanied by wasabi (green horseradish paste) and soy sauce. Sashimi is always part of a formal Japanese meal, served early while the palate is still clear in order for its nuances to be appreciated.