Sashimi Day (Sashimi no Hi)

What Is Sashimi Day?

August 15 is "Sashimi Day," based on an entry dated the 15th day of the 8th month of Bunan 5 (1448) in the "Yasutomi-ki," the diary of Muromachi-period court official Nakahara no Yasutomi. The entry explains that a fin of the fish was stuck into the slices so you could tell, for example, that it was sea bream -- hence the name "sashimi" (literally "stuck body"). It is considered one of the earliest appearances of sashimi in written records. The organization that established the day and when it began are unclear, but the day is listed in books and other sources.

The Origins of Sashimi as a Food Culture

Sashimi is one of the most iconic dishes representing Japanese food culture, with a history shaped by its own unique background.

• Origin of the name: One theory holds that the term "sashimi" comes from the practice of "sticking" (sashi) a piece of the fish's fin into the slices so the type of fish could still be identified. Another theory says samurai avoided the word "cut" (kiru) and used "stick" (sasu) instead.
• The development of eating raw fish: Japan has long had a culture of eating raw seafood, and as distribution and preservation technologies improved to keep fish fresh, sashimi culture spread further.
• Documented records: Besides the "Yasutomi-ki," some point to an entry from 1399 in the "Suzuka-ke Ki," the records of the Suzuka family of priests at Kyoto's Yoshida Shrine, which mentions "sashimi of carp with wasabi," as the earliest written appearance.

The Techniques and Knowledge Behind Sashimi

Sashimi is far more than simply slicing fish — it relies on a range of techniques and knowledge.

• Freshness management: Sashimi requires strict freshness control, with temperature management critical from the moment of catch through distribution and preparation.
• Knife technique: Different cutting techniques are used depending on the type of fish and the cut, adjusting texture and flavor.
• Parasite safety measures: Freezing treatments and visual inspection are part of the accumulated knowledge and techniques for safely eating raw fish.

Sashimi and Japanese Food Culture

• A seasonal dish: Sashimi places great importance on "shun" (seasonality), with the types of fish changing throughout the year.
• Condiments and seasoning: Wasabi, soy sauce, and shredded daikon radish have become standard accompaniments that bring out the flavor of the fish.
• A dish for special occasions: Sashimi is often served at celebrations and formal gatherings, holding a special place as a dish for important occasions.

Exploring Sashimi Day Intellectually

• Look into the types of fish used in sashimi and where and how they're caught.
• Consider how the shape and thickness of a cut affect flavor and texture.
• Research how Japanese-style raw fish culture is perceived abroad.

A Single Slice, Carrying Japan's Wisdom and History

August 15's Sashimi Day is a chance to look at this familiar dish through the lens of history, technique, and culture. Beginning with a single meal recorded in historical documents, sashimi culture has developed alongside advances in distribution and preparation, and it reflects how Japanese people relate to food. Let Sashimi Day be your invitation to learn about the background behind each slice — it can add a new layer of depth to your dining table.