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For Westerners, sashimi is perhaps the archetypal Japanese dish: thinly sliced raw fish served typically with grated horseradish or with a ginger and soy sauce. The preparation of the fish, with a villainously sharp knife, is a skill perfected with long practice. The Japanese word is a compound formed from sashi, ‘pierce’ and mi, ‘flesh’.

Subjects: Cookery, Food, and Drink.

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