Sashimi—thinly sliced raw fish, beautifully plated and paired with soy sauce and wasabi—is one of the most iconic elements of Japanese cuisine. But is this delicate dish uniquely Japanese? Or is it part of a broader, global tradition of enjoying raw fish?
In this article, we’ll explore the origins of sashimi, its evolution through Japanese history, and similar raw fish delicacies from around the world.
The Origins of Sashimi in Japan
The earliest known mentions of eating raw fish in Japan date back to the Heian period (794–1185). Aristocratic diaries describe the consumption of raw seafood, sometimes accompanied by salty or fermented sauces resembling soy sauce. However, this early version of sashimi was quite different from what we know today—fish was typically chopped into chunks rather than sliced thinly.
The transformation into modern sashimi came during the Edo period (1603–1868). With the development of advanced hocho (Japanese knife) techniques and the widespread use of soy sauce, sashimi became more refined. The emphasis shifted to slicing fish into uniform, paper-thin pieces to highlight its texture, freshness, and flavor.
Sashimi also reflected the cultural values of Edo society: simplicity, seasonality, and respect for craftsmanship.
Raw Fish Around the World: Global Cousins of Sashimi
While sashimi is deeply rooted in Japanese culinary tradition, it’s far from the only dish in the world that celebrates raw fish. Across cultures and continents, similar practices have emerged, each with its own regional twist.
Peru: Ceviche
Peru’s ceviche features raw fish cured in citrus juices—typically lime or lemon—alongside onions, chili peppers, and fresh herbs. The acidic marinade denatures the proteins in the fish, giving it a texture similar to that of cooked fish. Ceviche is bold, zesty, and often served with corn or sweet potato, providing a striking contrast to the minimalism of sashimi.
Italy: Carpaccio
In Italy, carpaccio refers to thinly sliced raw meat or fish, usually dressed with olive oil, lemon juice, and herbs. Fish carpaccio often features tuna, swordfish, or scallops, and while it shares sashimi’s love of delicate slicing, the Mediterranean flavors and garnishes offer a different culinary experience.
Korea: Hoe (회)
Korea’s version of raw fish, called hoe (hweh), is also thinly sliced but typically served with spicy dipping sauces, garlic, and fermented side dishes like kimchi. Eaten in lively group settings, hoe is usually paired with soju or makgeolli, giving it a more social, festive flair compared to the quiet elegance of Japanese sashimi.
Food Safety and Preparation: A Global Concern
Eating raw fish requires strict safety measures. In Japan, government guidelines mandate that certain fish species be frozen at -60°C (-76°F) for at least 24 hours to kill parasites such as Anisakis. Tuna and mackerel are common examples of fish that undergo this deep-freezing process.
Equally important is freshness and hygiene. High-quality sashimi-grade fish is handled with extreme care—from fishing and transport to storage and slicing—to minimize bacterial growth. Whether you’re in Tokyo or Lima, the same principle applies: only the freshest, properly handled fish should be eaten raw.
Conclusion: A Shared Appreciation for Simplicity and Craft
While sashimi is distinctly Japanese in its aesthetics and philosophy, it’s part of a larger, global appreciation for raw seafood. From Peru’s tangy ceviche to Italy’s elegant carpaccio and Korea’s bold hoe, raw fish dishes span cultures and continents—each shaped by local ingredients, climate, and culinary values.
What unites them all is a celebration of freshness, skillful preparation, and a desire to honor the natural flavors of the ocean. Whether enjoyed in a Tokyo sushi-ya or a coastal Peruvian eatery, raw fish remains one of the world’s most beloved and refined culinary experiences.
