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[sah-shee-mee; Japanese sah-shee-mee] /sɑˈʃi mi; Japanese ˈsɑ ʃiˌmi/
noun, Japanese Cookery.
raw fish cut into very thin slices.
Compare sushi.
1875-80; < Japanese sashi stabbing + mi(y) body (< *mui) Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for sashimi
  • Thinly sliced and served with other raw delicacies as sashimi, the translucent flesh delights the eye as well as the palate.
  • Fish set out a feast of sushi and sashimi that was entirely vegetarian.
  • It is surrounded by small earthenware dishes of sashimi.
  • Longline-caught tuna is a much higher grade of tuna and is sold as fresh fish, mostly for the sashimi markets.
  • If you are a sushi and sashimi addict you will find numerous combinations.
  • Sushi and sashimi starred sparkling-fresh ingredients.
  • Our yellowtail sashimi literally melts away into a mouthful of flavor.
  • Bigeye and yellowfin are commonly for sashimi and poke, although other tunas may used raw.
  • Avoid raw fish dishes, such as sashimi and some types of sushi and ceviche.
  • Often fugu sashimi will be arranged in patterns resembling flowers or birds.
British Dictionary definitions for sashimi


a Japanese dish of thin fillets of raw fish
Word Origin
C19: from Japanese sashi pierce + mi flesh
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for sashimi

"thin slices of raw fish," 1880, from Japanese, from sashi "pierce" + mi "flesh."

Online Etymology Dictionary, © 2010 Douglas Harper
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Encyclopedia Article for sashimi

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.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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