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Why Do Japanese Eat Raw Fish?

Why Sushi is Eaten Raw?

Sushi Originated as a Preservation Technique

Sushi is a dish that originated in Southeast Asia over 2,000 years ago.

At that time, cooked rice was often used to ferment fish in order to preserve it.

This method of preservation was essential for people who lived near the sea and needed to store fish for long periods of time.

Raw salmon fillets

Raw Fish Provides Freshness and Flavor

Over time, sushi evolved into a dish that was made with fresh fish and vinegared rice.

The Japanese learned that raw fish provided a unique freshness and flavor that could not be replicated by cooking the fish.

In fact, cooking the fish can sometimes cause it to lose its flavor and texture.

Raw Fish Offers Nutritional Benefits

Raw fish is also believed to offer nutritional benefits.

It contains valuable omega-3 fatty acids, which are known to promote heart health and reduce inflammation in the body.

Sashimi is Not Always Raw

It’s worth noting that not all sushi is raw.

Sashimi, for example, is a Japanese dish that consists of thinly sliced raw meat or fish served with dipping sauces and condiments.

However, sashimi typically requires extremely fresh seafood due to its lack of preparation.

Cooked Fish Can Still be Tasty

Finally, while raw fish is certainly an important element of sushi, there are many types of sushi that feature cooked seafood as well.

For example, eel (unagi) and shrimp (ebi) are two popular types of sushi that are usually cooked before being served on top of vinegared rice.

Overall, while there are many reasons why sushi is eaten raw—such as freshness, flavor, and nutrition—it’s also important to note that the practice has evolved over time in order to incorporate other types of seafood as well.

Is it OK to eat raw fish in Japan?

The consumption of raw fish is an integral part of Japanese cuisine, and sushi is the most popular raw fish dish.

In Japan, it is considered safe to consume raw fish as long as it is fresh and properly prepared.

Why is it OK to eat raw fish?

One reason why the Japanese eat raw fish is that they believe it provides health benefits such as omega-3 fatty acids and protein.

The texture of raw fish also allows for a unique dining experience.

Why Japanese eat salmon raw?

In Japan, salmon has been consumed raw for centuries, making it a staple in Japanese cuisine.

It is often cured with salt or soaked in vinegar before being eaten as sushi or sashimi.

Why is it OK to eat raw fish but not meat?

Fish live in cold water, which reduces the growth of bacteria and other harmful organisms.

In contrast, land animals have a body temperature conducive to bacterial growth.

Therefore, consuming undercooked meat can lead to foodborne illness, while consuming undercooked fish does not pose the same risk.

Why don’t you get sick from raw sushi?

Freshness and proper handling are key factors in preventing illness from consuming raw sushi.

High-quality sushi chefs carefully select their ingredients and use them on the same day they are purchased.

This ensures that the sushi isn’t left out at room temperature for too long or exposed to harmful bacteria.

How does sushi not have parasites?

Sushi-grade fish undergoes a process called flash freezing during which they are subjected to temperatures below -20℃ (-4℉) for several days.

This kills any parasites that may be present in the flesh while preserving its texture and taste.

Overall, enjoying fresh and properly prepared seafood can be a safe way to incorporate healthy protein and omega-3 fatty acids into your diet if you find yourself wanting to try sushi or sashimi on your next trip to Japan.


Why Japanese Eat Salmon Raw?

Salmon is a popular fish consumed in various ways across the globe, including cooked, smoked, and raw.

In Japan, salmon sashimi and sushi are both popular delicacies.

Here are some reasons why Japanese people eat salmon raw.

High-Quality Salmon

One reason why raw salmon is commonly consumed in Japan is because of the high-quality standards used to select the fish.

Japanese chefs typically use fresh, high-grade salmon for sushi and sashimi dishes.

The fish must be carefully inspected to ensure it meets these standards before being prepared for consumption.

Delicious Taste

Raw salmon has a distinct flavor that many people enjoy.

The meat itself has a buttery texture and is often served with soy sauce or wasabi.

Additionally, eating raw salmon allows you to fully experience the natural flavor of the fish without any other flavors or ingredients overpowering it.

Nutritional Benefits

Salmon is known for its high nutritional value, making it an excellent choice for those looking to maintain a healthy diet.

It is rich in omega-3 fatty acids, protein, vitamins B12 and D, and minerals like selenium and potassium.

Consuming raw salmon allows you to benefit from these nutrients in their purest form.

Cultural Significance

Eating raw fish has been part of Japanese culture for centuries.

In fact, sushi originated in Japan as a way of preserving fish before refrigeration was available.

Today, consuming raw salmon continues to be an important part of Japanese cuisine and culture.

In conclusion, there are several reasons why Japanese people eat salmon raw such as its high-quality standards when selecting the fish itself; It’s delicious taste; Its nutritional benefits; And its cultural significance to Japan.

Why is it OK to eat raw fish?

Eating raw fish may seem like a strange notion, but the truth is that it’s been a part of many cultures for centuries.

In Japan, eating raw fish has been a traditional cuisine for over 500 years.

The Japanese have managed to perfect the art of preparing and eating raw fish in such a way that it’s not only safe but is also considered a delicacy.

Here are some reasons why eating raw fish is okay:

Low risk of foodborne illnesses

The risk of getting sick from eating raw fish is relatively low if the fish has been handled and prepared correctly.

Restaurants that serve sushi and sashimi use fresh fish that has been properly stored at low temperatures to minimize the growth of bacteria and parasites.

Additionally, sushi chefs undergo rigorous training on proper fish handling techniques.

Nutritional value

Raw fish contains high levels of omega-3 fatty acids, which help reduce inflammation and keep our hearts healthy.

Furthermore, consuming raw fish can provide essential vitamins and minerals such as iodine, iron, and calcium.

Cultural significance

The consumption of raw fish is deeply rooted in Japanese culture as sushi is considered an art form.

Eating sushi can be seen as more than just a meal – it represents tradition, culture, and socialization.


Many species of fish are overfished, causing damage to marine ecosystems.

Eating small amounts of sustainably sourced raw fish reduces demand for larger species that are already endangered.

In conclusion, consuming raw fish can be safe as long as it’s prepared and handled correctly by trained professionals.

It’s also believed to provide many nutritional benefits while having cultural significance in certain societies.

Why is it OK to eat raw fish but not meat?

Bacterial Differences

One of the main reasons that it is generally safe to eat raw fish, but not raw meat, is the bacterial differences between the two.

Raw meat has a much higher risk of carrying harmful bacteria like E.

coli and salmonella.

In contrast, most types of fish are less likely to contain these harmful bacteria.

Parasite Control

Another reason why it is generally safe to eat raw fish in Japan and other parts of the world is that they take steps to control parasites.

Sushi chefs use specific techniques for selecting and preparing fish that minimize the risk of parasites.

These techniques include freezing or cooking the fish before serving.


Finally, cultural factors could also be a reason why eating raw fish is more accepted than eating raw meat in Japan.

Raw seafood has been a part of Japanese cuisine for centuries and there are strict standards for its preparation and consumption.

In conclusion, eating raw fish in sushi or sashimi form carries very little risk when compared to other forms of raw food such as meat.

By controlling parasites and utilizing proper preparation techniques, sushi chefs can protect their customers from potential harm while providing delicious and healthy food options.

Why don’t you get sick from raw sushi?

Raw sushi is a popular dish in Japan and has been enjoyed for centuries.

Many people who are unfamiliar with this cuisine may wonder how it is possible to eat raw fish without getting sick.

The truth is, there are several reasons why you can eat raw fish in Japanese cuisine without worrying about getting ill.

The freshness of the fish

In Japan, it’s all about the freshness of the fish when it comes to eating raw sushi.

The fish is caught daily and often served within hours of being caught.

The chefs take great care in selecting the freshest fish for their sushi dishes, which greatly reduces the risk of foodborne illness.

The quality of the fish

Another reason why you don’t get sick from raw sushi is due to the high quality of the fish used in Japanese cuisine.

The chefs only use fish that has been deemed safe for consumption by government regulations and reputable suppliers.

They also inspect every piece of fish before serving it to ensure that it meets their high standards.

The preparation techniques

Sushi chefs are highly trained professionals who take great care in preparing their dishes properly.

They follow strict protocols to prevent cross-contamination and ensure that everything is cleaned thoroughly before use.

This greatly reduces the risk of harmful bacteria or parasites present on the surface of the fish.

The type of fish used

Not all types of fish are suitable for eating raw.

In Japanese cuisine, certain types of fish, such as salmon and tuna, are commonly used for sushi because they have lower levels of harmful bacteria or parasites than other types of seafood.

In conclusion, there are several factors that contribute to why you can safely eat raw sushi in Japan without worrying about getting sick.

Freshness, quality, preparation techniques, and choice of fish all play a role in ensuring a safe and enjoyable dining experience.

How does sushi not have parasites?

Sushi is made with raw fish.

As a result, many people questioned how it was possible that sushi was being prepared and consumed without making anyone sick.

The key to answering this question lies in the preparation of the fish.

The freezing process

Freezing the fish is the most effective way to kill parasites without cooking the fish.

According to FDA regulations, if fish will be served raw or undercooked, it must first be frozen before serving.

Freezing at -4°F or below for at least 7 days kills any parasites that may be present.

Proper handling and preparation

Sushi chefs are trained to handle and prepare the fish properly in order to minimize risks of contamination or cross-contamination.

They use separate knives and cutting boards for each type of fish, and they make sure their hands are clean before handling any food.

Freshness of the fish

Freshness is also an important factor in ensuring sushi does not have parasites.

If the fish is not fresh or has been mishandled during transport, then it could potentially contain harmful bacteria or parasites.

In conclusion, sushi can be safely prepared and consumed without making anyone sick as long as proper handling techniques are followed by trained professionals, the right freezing method is used, and only fresh, high-quality ingredients are used.

Is Sushi Addiction Real?

Sushi addiction is a topic that has been debated by many.

However, there is no doubt that sushi is one of the most popular dishes in Japan and around the world.

While some people may indulge in sushi on a weekly basis, others may eat it daily.

But is sushi addiction real? Let’s take a closer look.

What Causes Sushi Addiction?

Some experts believe that sushi addiction can be attributed to the unique combination of flavors and textures in each bite.

The combination of moist rice, fresh fish, and tangy dipping sauce creates a flavor explosion that can be addictive to some.

Additionally, the visual appeal of sushi with its colorful ingredients and artful presentation can add to its appeal.

Is Sushi Addiction Harmful?

While eating too much of anything can have negative consequences, sushi addiction itself isn’t harmful as long as it’s consumed in moderation.

However, consuming large amounts of raw fish could potentially expose you to certain risks such as mercury contamination or food poisoning.

How to Enjoy Sushi Responsibly

If you want to satisfy your sushi cravings without overdoing it, here are some tips:

  • Eat varied types of sushi
  • Limit your consumption of high-mercury fish such as tuna
  • Eat at reputable restaurants with proper food safety practices
  • Avoid consuming too much soy sauce or wasabi which can be high in sodium or irritate your sinuses respectively

The Bottom Line

While sushi addiction isn’t officially recognized as a disorder, it is possible for people to become increasingly dependent on this popular dish due to its delicious flavors and satisfying texture.

However, by eating it responsibly and in moderation while adhering to proper health guidelines, you can safely enjoy this delicacy without worrying about any negative impacts.

Is sushi fish 100% raw?

Understanding Sushi Fish

Sushi is a Japanese dish that is typically made with vinegared rice and raw fish like salmon, tuna or shrimp.

However, not all sushi dishes are made entirely of raw fish.

Vegetables and cooked seafood can also be used in making sushi.

The Truth About Sushi Fish

The term “sushi-grade fish” refers to fish that is of high enough quality to be consumed raw.

It’s important to note that not all fish can be eaten raw; some species contain parasites or bacteria that can cause illness if consumed.

However, when prepared correctly, the risk of foodborne illness from eating raw fish is low.

Safety Precautions For Sushi Fish

Fish used for sushi must be obtained from a reputable source and handled properly to prevent contamination.

In order to reduce the risk of illness from consuming raw fish, it’s important for sushi chefs to follow strict food safety guidelines when preparing and handling it.


While not all sushi is made entirely of raw fish, the term “sushi-grade” implies that the fish used is safe and of high quality for consumption in its raw form.

When prepared properly and handled with care, consuming sushi made with raw fish can be a safe and enjoyable culinary experience.

Why is sashimi safe to eat?

Sashimi is a Japanese delicacy that consists of thin slices of raw fish or meat.

It is often served with soy sauce, wasabi, and ginger.

Sashimi differs from sushi in that it does not involve rice.

Many people wonder if it is safe to eat raw fish or meat, especially when it comes to sashimi.

However, the answer is yes.

Sashimi is safe to eat when prepared properly.

The quality of the fish matters

The key factor in making sashimi safe to eat is the quality of the fish used.

The fish must be very fresh and free of parasites.

Therefore, it’s crucial for chefs to use high-quality fish from reputable sources.In Japan, regulations exist for the handling and preparation of raw fish served in restaurants.

These regulations ensure that strict hygiene standards are maintained during handling and transportation of the fish.

Preparation techniques

Another reason why sashimi is safe to eat is because of its preparation techniques.

Sashimi should not be cut until just before serving to prevent bacterial growth and possible contamination.

Chefs who specialize in preparing sashimi are highly trained in their craft.

They use sharp knives that are regularly sharpened to make clean cuts through the flesh without damaging it.

Health benefits

Sashimi also has several health benefits.

Raw fish contains omega-3 fatty acids which are essential for brain function and overall health.

Additionally, sashimi does not contain any fried coatings or heavy sauces which can make other forms of seafood less healthy.


Despite concerns about eating raw fish or meat, sashimi remains a popular dish worldwide because it can be prepared safely with high-quality ingredients by experienced chefs who understand proper preparation procedures.

Savoring a plateful of fresh and flavorful sashimi has become a true culinary art form that everyone should experience at least once!

How do Japanese people eat raw fish and not get sick?

High Quality and Freshness Standards

Japanese people are known for their high-quality and freshness standards when it comes to seafood.

They only use fresh fish and apply strict quality control measures for the seafood they consume, particularly when it comes to sushi.

Cold Storage and Freezing Technique

To eliminate potential parasites in raw fish, many sushi establishments follow a freezing technique that involves keeping the fish at very low temperatures for several days before serving.

This technique kills any parasites that could be present in the fish.

Skillful Preparation by Trained Chefs

Japanese sushi chefs undergo rigorous training to obtain the necessary skills needed to prepare raw fish.

They understand how to properly slice and handle the fish, keeping it safe from bacteria and other harmful elements.

Using Wasabi as a Natural Antibacterial Agent

Wasabi is commonly served with sushi, but not just for its flavor.

It also contains natural antibacterial properties that can help prevent food poisoning.

Consuming Raw Fish in Moderation

Although consuming raw fish is generally safe when prepared correctly, Japanese people still consume it in moderation as part of a balanced diet.

They typically balance their raw fish consumption with cooked foods to maintain a healthy diet.

Overall, Japanese people have developed a culture around consuming raw seafood safely by applying strict quality control measures for the seafood they consume; keeping everything properly frozen; preparing food skillfully; using wasabi as an antibacterial agent; and by consuming it in moderation as part of a balanced diet.

Why is it OK to eat raw eggs in Japan?

The cultural significance of raw eggs in Japan

In Japan, raw eggs are a common ingredient in many dishes.

They are often served with rice or as a topping for noodles, and are even served raw with sushi on occasion.

The cultural significance of this practice dates back centuries, with the Samurai warriors being known to consume raw eggs before battles.

Today, it is not uncommon to see people cracking open a raw egg over their meal and consuming it without hesitation.

Safety measures for consuming raw eggs

In Japan, they take great care when it comes to the safety of consuming raw eggs.

The chickens that produce these eggs are free-range and tested regularly for salmonella.

In addition, Japanese farms use clean and hygienic practices when collecting and packaging their eggs to ensure they are safe for consumption.

The nutritional benefits of consuming raw eggs

Raw eggs are valued in Japan not only for their taste but also for their nutritional value.

Raw eggs contain high-quality protein and a variety of vitamins and minerals, including vitamin B12, vitamin D, iron, and selenium.

Additionally, the yolk is rich in healthy fats like omega-3s which help to reduce inflammation in the body.


In conclusion, consuming raw eggs may seem unusual to some but it is a common practice in Japan where there is great care taken in ensuring the safety and hygiene of these delicacies.

Raw eggs have significant nutritional value beyond just taste making them an important ingredient in many Japanese dishes.

Why Japanese egg can be eaten raw?

Japanese cuisine is known for its unique ingredients and flavors.

One such ingredient that has gained popularity recently is the Japanese raw egg.

Unlike in many other countries where eating raw eggs is considered unsafe, in Japan it is a common practice.

Let’s explore why this is the case.

Nutritional value of Japanese eggs

Japanese eggs are widely considered to be of high quality and rich in nutrients.

The chickens are raised in a stress-free environment and fed with a nutritious diet that results in healthy egg production.

The yolks of these eggs are also much brighter in color than those found elsewhere due to the chicken’s diet.

Freshness matters

In Japan, only fresh and high-quality eggs are used for consumption raw.

Since it’s unlikely that harmful bacteria have had time to grow on fresh eggs, there is much less risk associated with consuming them raw.

Preparation method

In order to minimize the risk of consuming harmful bacteria, Japanese eggs are usually washed and sanitized before cracking them open.

At home, Japanese people crack eggs into a bowl and visually inspect them for abnormalities or any shell fragments before consuming them raw.

The most common way to consume a raw egg in Japan is by cracking it over hot rice or making tamago kake gohan – rice mixed with soy sauce, topped with a raw egg, and stirred until creamy.

Some restaurants also serve traditional dishes such as oyakodon (meaning ‘parent-and-child rice bowl’) which consists of chicken cooked together with onions and then topped with a raw egg before serving.

Safety precautions

To minimize the risk of bacterial infections from consuming raw eggs, it’s important to use only fresh quality eggs from reliable sources.

It’s also advisable to avoid consuming raw egg if you have a weakened immune system or if you’re pregnant due to potential risks associated with salmonella infection.

In conclusion, while it may seem dangerous to eat raw eggs, Japanese practices ensure a delicious and safe experience for those who choose to indulge.

By using only fresh ingredients and following careful preparation methods, we can enjoy all the benefits they offer without worrying about health risks.

What does raw salmon do to your body?

Raw salmon is a popular ingredient in Japanese cuisine, especially in sushi and sashimi dishes.

But what effects can consuming raw salmon have on your body?

Bacterial Infections

Consuming raw or undercooked salmon can cause bacterial infections, such as salmonella and Vibrio parahaemolyticus, which can lead to stomach pains, diarrhea, fever and vomiting.

These risks are higher when consuming raw fish that has not been frozen beforehand.


Raw salmon can also contain parasites such as tapeworms or roundworms.

These parasites can cause discomfort in the digestive system and even lead to serious conditions if not treated properly.

Benefits of Eating Cooked Salmon

Cooking salmon kills any potential bacteria or parasites present in the fish.

In addition to reducing health risks, cooked salmon also provides several health benefits, including protein, omega-3 fatty acids and vitamins A and D.

The Importance of Sourcing Raw Salmon Carefully

If you choose to consume raw salmon, it’s important to source it from a reputable supplier that follows proper storage and handling procedures.

Look for sushi restaurants that prioritize food safety and choose wild-caught salmon over farm-raised when possible.

In conclusion, consuming raw salmon can pose health risks due to bacterial infections or parasites.

However, if sourced properly and consumed in moderation, the nutritional benefits of cooked or raw salmon may outweigh these risks.

Is it Safe to Eat Sashimi?

Definition of Sashimi

Sashimi is a Japanese delicacy consisting of thinly sliced, raw fish or meat.

The word sashimi literally means “pierced body,” which refers to the ancient practice of hanging fish on hooks to preserve them.

How is Sashimi Prepared?

The fish used for sashimi is typically cleaned, deboned, and sliced into thin pieces before being served raw.

Chefs use only the freshest fish and take great care in preparing it properly.

Is Sashimi Safe to Eat?

When prepared correctly, sashimi is generally safe to eat.

However, there are some risks associated with consuming raw fish.

Fish can contain harmful bacteria, viruses, and parasites that can cause illness if not destroyed by cooking or freezing at very low temperatures.

Safety Precautions when Eating Sashimi

  • Choose a reputable restaurant that follows food safety guidelines and has a good reputation for serving fresh fish.
  • Avoid eating sashimi made from high-risk species like tuna and mackerel unless they have been frozen first to kill any parasites that may be present.
  • Only eat sashimi that has been stored properly at the correct temperature.
  • If you have a compromised immune system, are pregnant or elderly, it may be best to avoid consuming raw fish entirely as you may be more susceptible to foodborne illness.

In Conclusion

Sashimi can be a delicious and healthy part of a balanced diet when consumed safely.

It is important to take precautions when eating raw fish to ensure that you don’t get sick.

Always choose high-quality sushi restaurants with good reputations for serving fresh and properly handled fish.

Why is raw fish OK but not meat?

Many people wonder why raw fish is considered safe to eat, but raw meat is not.

The answer lies in the composition of fish and meat, as well as how they are prepared and consumed.

Fish vs Meat

Fish and meat are different in terms of their fat content, texture and how they are treated after being killed.

Fish are typically leaner than meat, meaning that they contain less fat which reduces the risk of bacterial growth.

In addition, fish have a different texture than meat that makes it less hospitable to bacteria.

Meat is often more fatty than fish which makes it an ideal environment for bacteria to grow.

Meat also has a dense texture which allows bacteria to thrive on the surface even when cooked.

Cooking can kill some bacteria and parasites, but not all of them whereas freezing raw fish can help destroy bacteria.

Preparation and Consumption

The preparation and consumption of raw fish varies greatly from that of raw meat.

Raw fish is usually served as sushi or sashimi where the fish has been carefully selected, inspected for freshness, filleted and then immediately consumed by the customer.

Sushi chefs must abide by strict regulations regarding temperature control and cleanliness in order to maintain food safety levels.

On the other hand, raw meat such as steak tartare or carpaccio involves finely chopping or slicing raw beef or lamb thinly while still retaining its original shape.

This exposes a greater surface area of the meat therefore providing more opportunity for bacteria to survive on it.

Safety Considerations

Even though consuming raw fish is relatively safe due to its low-fat content and smooth texture making it healthier compared to red meats; however contaminated water bodies may increase risks from viral infections or chemical contaminants such as mercury levels present in some high-end predators like tuna being top predators consuming smaller prey thereby accumulating toxins.

It’s still important to ensure that you’re buying high-quality fresh sushi from reputable sources before consuming it.

In conclusion, while both raw fish and meat can be dangerous if not prepared properly, eating sushi poses much less risk due to specific characteristics that lead to fewer health concerns compared with uncooked meats like chicken or pork especially those infected with harmful microorganisms at slaughterhouses or during handling processes.

What is the Safest Fish to Eat Raw?

When it comes to eating raw fish, safety is a top concern.

While sushi and sashimi can be delicious and healthy options, there are certain types of fish that are safer to eat raw than others.

1. Salmon

Salmon is one of the most popular types of fish used in sushi and sashimi, and for good reason.

Not only is salmon delicious, but it’s also lower in mercury compared to other types of fish like tuna.

Additionally, farmed salmon is less likely to contain parasites compared to wild-caught salmon.

2. Yellowtail (Hamachi)

Yellowtail (known as Hamachi in Japanese) is another popular choice for sushi and sashimi.

It has a buttery texture and mild flavor that pairs well with soy sauce and wasabi.

Yellowtail is also considered low in mercury levels and relatively safe to eat raw.

3. Sea Bass (Suzuki)

Sea bass, or Suzuki in Japanese, may not be as well-known as salmon or yellowtail, but it’s still a great option for eating raw.

It has a delicate flavor that pairs well with light seasoning or citrus juices like yuzu or lemon.

Sea bass also has lower levels of mercury compared to larger predatory fish.

4. Halibut (Hirame)

Halibut, or Hirame in Japanese, is another safe choice when it comes to eating raw fish.

It has a firm texture with a sweet flavor that works well with ponzu sauce or grated ginger.

Halibut is also low in mercury levels making it safe for regular consumption.

In conclusion, when looking for the safest fish to eat raw, stick with smaller fish that are low on the food chain like salmon, yellowtail, sea bass, and halibut.

If you’re unsure whether a certain type of fish is safe to eat raw or not – always consult with an expert or do your own research before indulging!

Why can we eat raw fish but not chicken?

Food Safety Regulations

The food safety regulations and guidelines for consuming raw chicken or meat are quite different from those for consuming raw fish.

Raw chicken or meat carries the risk of containing harmful bacteria, such as E.

coli or Salmonella.

In contrast, there are fewer risks associated with eating raw fish.

Bacterial Differences

Chicken and other meats have a higher risk of contamination because they contain more bacteria than fish, which live in water and have a different bacterial composition.

Cooking Methods

Cooking chicken to the appropriate temperature kills any harmful bacteria that may be present, while cooking fish can actually destroy its natural flavor and texture.

This is why sushi is commonly served raw, as it is considered a delicacy that showcases the freshness and quality of the fish.

Cultural Significance

In Japan, eating raw fish is a cultural tradition that dates back to ancient times.

It has been practiced for centuries as part of their cuisine, and Japanese chefs have developed specific techniques to ensure that the fish used in sushi is safe to eat raw.

In conclusion, eating raw fish is generally considered safe due to lower bacterial composition and cultural significance in certain countries like Japan.

However, it is important to always consume seafood from trusted sources and follow proper food handling procedures to prevent any potential risks associated with consuming raw food.

Salmon Sashimi

Sashimi is a Japanese delicacy consisting of thinly sliced, raw fish or meat.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer, Dinner
Cuisine: Japanese
Keyword: Salmon Sashimi
Calories: 284kcal


Salmon Sashimi

  • 5 oz salmon

Soy Citrus Yuzu Ponzu Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon citrus ponzu sauce
  • ¼ teaspoon pressed

Soy Sauce with Wasabi and Lemon

  • 3 tablespoon soy sauce
  • ¼ teaspoon wasabi
  • ¼ teaspoon fresh lemon juice

Optional Garnishes

  • 6 slices lemon
  • ½ teaspoon wasabi
  • 1 tablespoon pickled ginger


Sashimi Salmon

  • Salmon should be thinly sliced (sashimi style, about 14 inch thick, or as desired). Slices should be shaped like rectangles.

Soy Citrus Yuzu Ponzu Sauce

  • To make a flavorful dipping sauce, combine soy sauce with citrus yuzu ponzu sauce. The sauces can also be served on their own as dipping sauces. If you want to make garlic ponzu sauce, you can flavor your ponzu with a pinch of pressed or finely minced garlic. The well-known Japanese restaurant Nobu is to thank for popularizing this garlicky ponzu sauce.

Soy Sauce with Wasabi and Lemon

  • To make a tasty dipping sauce, combine soy sauce, wasabi, and lemon juice. Although not customary, the lemon juice lends a pleasant acidic flavor.



Calories: 284kcal | Carbohydrates: 12g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 78mg | Sodium: 4427mg | Potassium: 977mg | Fiber: 2g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 24mg | Calcium: 47mg | Iron: 3mg
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