Sashimi
 
Sashimi is a court of first class raw fish slices and is garnished with daikon and / or shiso. Depending on what kind of fish, sashimi is cut into various decorative shapes to accentuate the appearance of the fish.

Hira zukuri is the standard rectangular cut method, it is 1 / 2 cm to 1 cm thick. A thinner cut method is called usu zukuri and is only 2 mm thick. The thinnest cutting technique called kaku zukuri and is as thin as paper and is often presented in a pattern. The fish for sashimi is of impeccable quality and freshness.