Why did the Japanese start eating raw fish?

It is said that the original form of sashimi began in the Kamakura period. Originally, it was a fast food dish for fishermen who cut fish into thin slices and ate it raw. At that time, there was no soy sauce, so the fish was cut into thin slices and eaten with green mustard and ginger. After the Muromachi period, when soy sauce was created and popularized, the present way of eating fish with green mustard and soy sauce evolved. However, at that time, soy sauce was still very high quality and was only available to people of high status. It was towards the end of the Edo period, after the popularization of soy sauce, that sashimi became popular among the common people. In Edo Castle, sashimi stalls called "sashimi yakitori" (fish and chip stores) specializing in sashimi became popular. Nowadays, sashimi is known all over the world as a representative Japanese cuisine. Chop... A method of cooking raw fish by cutting it into thin strips and seasoning it with vinegar. Chopped fish is a tradition that has been passed down from ancient times, and nowadays, people cut daikon radish and carrots into thin strips and season them with vinegar to make chopped fish to eat. You can get parasites from eating raw fish, but if it's deep-sea fish that's been patched up and frozen in a hurry, the parasites are likely to be killed. Offshore fish or farmed fish are best not eaten raw. As for mustard sterilization, I have read reports that it does sterilize, but it may not work for parasites. View original post>>