: The goal is to preserve the "unspoiled" taste of the sea, making it a "different kind of art" compared to Western cooking styles that prioritize complex sauces and heat. The Art of Sushi - The Tomato

: Master chefs use specialized knives to create various shapes and thicknesses, such as the paper-thin usuzukuri or the standard hira-zukuri (rectangular slices).

: Only "sashimi-grade" fish—specifically handled and often flash-frozen to ensure safety and texture—is used.

The term "sashimi" literally translates to "pierced body" in Japanese. While the exact origin of the name is debated, it is often attributed to the ancient practice of piercing the fish's tail or fin through its sliced flesh to identify the species for the diner. Early references to consuming raw fish in Japan date back as far as the Nara period (710–794 AD), establishing it as a cornerstone of Japanese heritage long before the global rise of modern sushi. The Precision of Craftsmanship