Editing Sashimi (section)

== Serving ==
[[File:Fugu sashimi.jpg|thumb|Plate of ''fugu sashimi'' (thinly sliced [[Tetraodontidae|puffer fish]])]]
[[File:TakoBiki.YanagiBa.jpg|thumb|80px|''[[Sashimi bōchō|Sashimibōchō]]'' kitchen knives for ''sashimi'']]

''Sashimi'' is often served early in a formal Japanese meal but it can also be served in a sashimi set meal, presented with [[rice]] and [[miso soup]] in separate bowls. Japanese chefs consider ''sashimi'' the finest dish in Japanese formal dining and recommend that it be eaten before other strong flavors affect the [[palate]].<ref name="Tsuji">{{cite book |last1=Tsuji |first1=Shizuo |last2=Fisher |first2=M.F.K. |last3=Reichi |first3=Ruth |title=Japanese Cooking: A Simple Art |edition=25th Anniversary |date=17 February 2007 |publisher=Kodansha USA |isbn=978-4-7700-3049-8 |pages=158–60}}</ref>

The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ''[[daikon]]'', shredded into long thin strands, or single leaves of the herb ''[[shiso]]'' ([[Perilla frutescens var. crispa|perilla]]).<ref name="Tsuji" /> Garnishes for sashimi are generally called ''tsuma'' and may also include slices of other raw vegetables, such as cucumbers and carrots, as well as seaweeds, flowers and leaves and stems of other plants.<ref name=":0" />

''Sashimi'' is popularly served with a dipping sauce ([[soy sauce]]) and condiments such as [[wasabi]] paste, grated fresh [[ginger]],<ref name="Tsuji" /> ''[[gari (ginger)|gari]]'' or pickled ginger,<ref name="RD"/><ref>{{cite web |url=https://japandeluxetours.com/experiences/wasabi |title=Wasabi |publisher=Japan Deluxe Tours |access-date=30 May 2017}}</ref> grated fresh [[garlic]], or [[ponzu]] for meat ''sashimi'', and such garnishes as shiso and shredded daikon radish.
Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating [[sushi]] (which itself normally includes ''wasabi''). A reputed motivation for serving wasabi with ''sashimi'' and also ''gari'', besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood.<ref>{{cite web |url=http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |title=Sushi Items – Wasabi |publisher=The Sushi FAQ |access-date=12 July 2011 |archive-url=https://web.archive.org/web/20110806033433/http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |archive-date=6 August 2011 |url-status=live}}</ref>