The primary ingredient in the Japanese dish sashimi is fresh, raw fish, although other seafood can also be used. Sashimi typically features delicately sliced pieces of fish, such as salmon, tuna, or mackerel, served without rice, distinguishing it from sushi. The quality and freshness of the fish are paramount in sashimi, as it is consumed raw, requiring careful handling and preparation. Sashimi is often served with soy sauce for dipping, and garnished with wasabi, ginger, or daikon radish, enhancing its flavors. It is a celebrated dish in Japanese cuisine, showcasing the art of simplicity and the appreciation of high-quality seafood.