What does sashimi mean?

Sashimi is something like sashimi, a dish in which fresh fish and shellfish are cut into slices and dipped in seasoning for direct consumption.

Sashimi has its origins in many parts of the world. In ancient times, Japan was a culture of fishing and hunting plus farming, and had a traditional habit of eating raw food, as recorded in Dongyi Lianzhuan (Chronicles of the East Barbarians), which records that the Japanese ate seafood, i.e., sashimi.

Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably due to the use of freshwater fish as ingredients. Freshwater fish generally have more parasites than saltwater fish.

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History of Sashimi

Sashimi is the most common dish in China. p>History of Sashimi

Records of sashimi consumption in China can be traced back as far as Zhao Ye's Wu Yue Chun Qiu (Spring and Autumn Annals of Wu Yue) of the Eastern Han Dynasty, according to Wu Yue Chun Qiu. Helu Nei Zhuan (阖闾内传), after the Wu army conquered the Ying capital of Chu, King Helu of Wu set up a banquet of chopped fish to comfort Wu Zixu, and only then did chopped fish become available in the land of Wu, which was in 505 B.C.．

While much of the content of the Spring and Autumn Annals of Wu and Yue comes from folklore and is not entirely credible, it can be used as a reference in the absence of other sources.

After the Qin, Han, Wei, Jin, and North and South Dynasties, the chopping of cows, sheep, and other domestic animals and beasts became less common, and chopped fish was usually chopped, and a "chopped meat" was derived from the word "chopped" to refer specifically to sashimi. "Chopped" and "chopped" are often used interchangeably, but should not be confused with the word "chow", which means to process food by fire.

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