Uncooked meat dishes

is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked. While sushi has numerous styles and presentations, the current defining component is the vinegared rice, also known as , or .

thumb|Sashimi on a Shigaraki ware plate thumb|Sashimi combo of slices of assorted fish, served on a wooden plate is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

meat dish made from finely chopped raw beef or horse meat

Carpaccio is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

thumb| Two methods of preparing fish or meat in Japanese cuisine are called '''''' or . In Japanese, means "pounded" or "hit into pieces".

raw food dishes in Korean cuisine

thumb|Mettbrötchenmett on a bread roll

traditional dish of raw blood (commonly pork or duck) pudding served with cooked meat in northern Vietnamese cuisine

Vietnamese fermented pork dish

right|thumb|Marble image of a dancing Maenad; approximately 120–140 AD. Attributed to Callimachus (sculptor)|Callimachus. Omophagia, or omophagy (from Greek "raw") is the eating of raw flesh. The term is of importance in the context of the cult worship of Dionysus.

Chinese food dish

Kelaguen is a Chamorro dish from the Mariana Islands eaten as a side dish or as a main course. Similar to ceviche, a pickling marinade of lemon juice, fresh coconut, green onions, salt and spicy hot peppers or ''donni' is used to marinate cooked chicken, raw shrimp, fish or beef meat/liver. With the exception of the cooked chicken, the acids in the marinade "cook" the raw shrimp, fish or beef instead of heat. It is served cold or at room temperature and eaten as is, over rice, or wrapped in a warm corn or flour tortilla (or the Chamorro version, titiyas'').

Brussels meat dish of raw lean beef