[sah-shee-mee; Japn. sah-shee-mee] 
| raw fish cut into very thin slices. |
| sa·shi·mi (sä-shē'mē) n. A Japanese dish consisting of very thin bite-size slices of fresh raw fish, traditionally served with soy sauce and wasabi. [Japanese : sasu, to prick, stab + mi, body, meat.] |
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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