Sashimi is a Japanese preparation of very fresh, raw seafood sliced thin and served without cooking, typically with soy sauce, wasabi, or ponzu for dipping. It is distinct from sushi: sashimi is served on its own, without vinegared rice.
Sashimi is cut with a long, thin, single-edged knife called a yanagiba, producing clean, uniform slices from fish such as tuna, salmon, yellowtail, sea bream, squid, and octopus. It is usually served as a first course, arranged with garnishes like daikon radish, shiso leaves, or pickled ginger.
Thinly sliced raw meat, such as horse (basashi), is sometimes also called sashimi, though this is less common than the seafood version.