刺身 (sashimi) is a traditional Japanese dish consisting of thinly sliced raw fish or seafood. It is often served with soy sauce, wasabi, and garnishes like daikon radish. Sashimi highlights the freshness and quality of the ingredients, making it a popular choice in Japanese cuisine. The preparation of sashimi requires skill to ensure the fish is sliced correctly and presented beautifully. Common types of fish used include 鮪 (tuna), サーモン (salmon), and イカ (squid). Sashimi is typically enjoyed as an appetizer or part of a larger meal, often accompanied by rice or other dishes.