Sashimi 由來(English,急!!!!!!!!!)

Sashimi (IPA: /'saɕimi/ Japanese: 刺身) is a Japanese delicacy primarily consisting of very fresh raw seafood,sliced into thin pieces about 2.5 cm (.98 in.) wide by 4.0 cm (1.6 in.)long by 0.5 cm (0.2 in.) thick, but dimensions vary depending on thetype of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste or other condiments such as grated fresh ginger, or ponzu), depending on the fish, and simple garnishes such as shiso and shredded daikon radish.
The word sashimi means "pierced body", i.e. "刺身 = sashimi = 刺し = sashi (pierced, stuck) and 身 = mi(body, meat), may derive from the culinary practice of sticking thefish's tail and fin to the slices in identifying the fish being eaten.
One possibility of the name "pierced body" could come from thetraditional method of harvesting. 'Sashimi Grade' fish is caught byindividual handline, and as soon as the fish is landed, its brain ispierced with a sharp spike, killing it instantly, then placed inslurried ice. This spiking is called the Ike jimeprocess. Because the flesh thus contains minimal lactic acid from thefish dying slowly, it will keep fresh on ice for about 10 days withoutturning white, or otherwise degrading.[citation needed]
The word sashimi has been integrated into the English languageand is often used to refer to other uncooked fish preparations besidesthe traditional Japanese dish subject of this article. Manynon-Japanese conflate sashimi and sushi;the two dishes are actually distinct and separate. Sushi refers to anydish made with vinegared rice, and while raw fish is one traditionalsushi ingredient, many sushi dishes contain seafood that has beencooked, while others have no seafood at all.