sashimi

noun

Etymology: Borrowed from Japanese 刺身(さしみ) (sashimi, “sticking into; slicing + flesh, meat”), from the way the flesh of the fish is sliced

1. A dish consisting of thin slices or pieces of raw fish or meat.

   ““I want three sashimis and one large squid tempura. And get the man another drink.” The geisha bowed.”

   “A sashimi of beef—thin peppered strips seared to a point just past rawness—was served with a frothy dressing of egg whites whipped with mustard and herbs, including tarragon and chives. The two sashimis may be the only dishes I enjoyed at La Petite Chaya that are still on the menu, […]”

2. A thin slice or piece of raw fish or meat.

   “The display and garnishing of the sashimi is an important testing ground for the chef’s artistic originality. After all, the fish are raw, and beyond making sure that they are fresh and of high quality, there is little to be done about the flavor. Therefore the chef must become an artist if the sashimi are to be memorable.”

   “You will recall that, contrary to the relative appearance of the words, the sashimi are the simple raw fish slices and the sushi are the rolls of rice and raw fish.”