490:
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22:
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122:
2033:"Nenkan wazuka 12-rei no shokuchudoku wo nakusutame, shomin no tanoshimi wa ubawareta: "Rebasashi" wo kinshi shita Korosho no oobaka kisei" [part 13: The pleasure of the common people was taken away to eliminate only 12 cases of food poisoning a year: ban on beef liver sashimi, an absurd measure by the
1184:
With the constant amount of fishing, bluefin tuna population rates have been steadily declining. A proposed solution has been farming bluefin tuna in fisheries. Historically, this has posed a problem in that the captive fish are not raised from spawn, but rather from small wild fish that are netted
1102:
is consumed. Common fish such as trout, salmon, pike, and sea bass harbor this parasitic larva in their muscles. Since the innovation of the chilled transport system paired with the salmon and trout consumption, an increasing number of cases have been recorded annually in northern Japan due to the
754:
Food cut into small pieces and eaten with wasabi and soy sauce may be called sashimi in Japan, including the following ingredients. Like bamboo shoots, the food is enjoyed raw to appreciate the freshness, and producers and farmers offer those sashimi at their properties in top season. Some of the
219:
interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice. While raw fish is one traditional sushi ingredient, many sushi dishes contain seafood that has been cooked, and others have no seafood at all, including ingredients like seaweed and
1153:
attempted to legislate freezing as part of raw food handling requirements, though this was soon withdrawn due to protests by the industry that the subtle flavors and texture of raw fish would be destroyed by freezing. Instead, Ontario has decided to consider regulations on how raw fish must be
870:: bought from licensed butchers and processors, those were served raw, and cases are that the restaurant offer slightly cooked meat as sashimi to avoid high risk of food poisoning and parasite infection, by treating meat in boiling water (yubiki) or braised with gas torch (aburi). Served with
2437:
1122:
larvae capable of infecting people, while farm-raised salmon did not have any roundworm larvae. However a study commissioned by the Pew
Foundation found that total organic contaminants were consistently and significantly more concentrated in the farmed salmon as a group than in wild salmon.
244:, who was assigned to the British naval mission to Japan in the late 1860s: "It is a peculiar sort of fish, which they cut in very thin slices and serve up with some sort of sauce over it. It is considered a great delicacy. I have tried it and did not find it bad, but the idea is not nice."
2426:
408:
cut (literally 'thin slice'), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually 50 mm (2 in) long and 2 mm
224:
by contrast, is always served on its own. Although Japan has long had the custom of eating fish raw, the idea of serving it as a beautifully arranged dish is thought to have come from China, probably around the
2133:
841:: among many varieties of vegetables eaten fresh, it is said that the flavor stands out when tasted within a couple of hours after harvesting, and called sashimi vegetables instead of very fresh salad.
2401:
945:
is in strict sense not eaten raw but dipped in boiling water for a few seconds, and enjoyed the fresh green color, with wasabi soy sauce. Marinating with vinegar and miso sauce is popular as well.
1295:
Japanese regulation has banned providing or selling raw beef liver for sashimi at restaurants or stores, due to the risk of
Hepatitis E and Enterohemorrhagic Escherichia coli, since July 2012.
1442:
1176:
risk. Despite it being on menus, it is hard to find, and many chefs cook it incorrectly. Chicken sashimi is also often sourced at certain restaurants from the thigh, liver and outer breast.
2354:
857:: while there are restaurants where customers cook their own yuba and eat while it is hot, yuba-sashi or sashimi of yuba is chilled and served with wasabi soy sauce or vinegar miso.
198:-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the
2111:
362:, and such garnishes as shiso and shredded daikon radish. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating
229:(1185–1333). An early cookbook in Japanese, written in 1489, directs that the raw flesh should be sliced and mixed with vinegar and seasonings such as salt and herbs.
1185:
and transported to the farms, mostly in the
Mediterranean. However, Japanese scientists have found a way to successfully breed and raise the fish entirely in captivity.
1308:
banned beef liver to be served as sashimi after 12 cases of food poisoning was reported. The regulation was tightened in 2015 and pork liver was added to banned offal.
1672:
2361:
2129:
736:
Some sashimi ingredients, such as octopus, are sometimes served cooked given their chewy nature. Most seafood, such as tuna, salmon, and squid, are served raw.
1892:[Industry and individuals: Food service that flights fresh vegetables sashimi onto your dining table — Mitsui Food Industries, Ltd. and Sekio Iwata].
386:
To highlight the delicate flavor as well as for texture, the chef cuts fish into different thicknesses by variety of the fish, its age and by the season. The
938:: one among the express menu on izakaya menu, offered as Itawasa. Sliced into 1 centimetre (0.39 in) thick strips, and eaten with wasabi and soy sauce.
2390:
2313:
2310:"Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin"
964:
191:. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten.
1031:
326:
and may also include slices of other raw vegetables, such as cucumbers and carrots, as well as seaweeds, flowers and leaves and stems of other plants.
2576:
2635:
1919:新潮社 (June 1991). "(G)Kyoto-hen: fumi yutakana "Yubani" no namayuba sashimi" [Kyoto edition: Raw Yuba sashimi at "Yuba ni", rich in flavor].
824:: served as "avocado sashimi", it is considered to have a texture similar to raw or slightly salted fatty salmon. It is eaten with wasabi soy sauce.
755:
vegetables are enjoyed as thin sliced strips and called sashimi while they resemble fish meat, like avocado as salmon and konnyaku as puffer fish.
2481:
2337:
2455:
1016:
2365:
1337:
1889:"kigyo to ningen: shun no yasai no sashimi wo shokutaku e no fudo sabisu-bin — Mitsui shokuhin gokyo kabushikigaisha to Iwata Sekio-shi"
1514:
2115:
306:
The sliced seafood that composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish,
4124:
2546:
914:
Offal: advised to buy from meat processors or restaurants with licenses, as fatal food poisoning happened in Japan with beef liver.
2514:
2034:
1305:
4073:
2628:
1761:
1705:
1472:
484:
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1664:
1110:
or fresh water were considered unsuitable for sashimi because of the possibility of parasites. For example, salmon, an
2201:"Prevalence of larval Anisakis simplex in pen-reared and wild-caught salmon (Salmonidae) from Puget Sound, Washington"
3952:
2069:
1982:
1695:
1633:
1589:
1552:
1131:
233:
77:
2602:
Gordenker, Alice (28 November 2015). "Why Do We Need a Little Bit on the Side?". So What the Heck Is That (column).
206:. This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading.
4061:
3189:
2621:
1545:
Certified
Japanese cooking technology for using kitchen knives: From beginners to cooks, skills are fully acquired!
988:
851:(mountain puffer fish) in some regions. Served with vinegar and miso, wasabi and soy sauce, vinegar and soy sauce.
467:
4178:
952:
2309:
1134:(FDA) recommends freezing at −35 °C (−31 °F) for 15 hours, or at −20 °C (−4 °F) for 7 days.
299:
the finest dish in
Japanese formal dining and recommend that it be eaten before other strong flavors affect the
319:
237:
3865:
4183:
4168:
441:
cut (literally 'thread slice'), is the style in which the fish is cut into fine strips, less than 2 mm (
1541:
Kentei washoku chōri no hōchō gijutsu: shoshinsha kara ryōrinin made gijutsu ga kanzen ni mi ni tsuku !
3553:
2568:
1582:
New
Sashimi dish cooking and presentation: Technical know-how revealed on preparing popular sashimi dishes
4041:
1791:
287:
is often the first course in a formal
Japanese meal, but it can also be the main course, presented with
2471:
895:
Chiragaa: boiled face skin of pork, served with vinegar and miso sauce, also served as
Okinawa cuisine.
2334:
378:, besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood.
4173:
4147:
976:
2270:
544:
1975:
Okinawa Slow Food
Kingdom: Taste magazine of oldness and Okinawa that resonates with body and mind
806:, are favored by many for this purpose, as, besides their taste, they are certified to be free of
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4051:
3893:
3361:
2453:
1257:
1004:
606:
4198:
3978:
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2848:
2157:"Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia"
1751:
1390:
1329:
489:
202:
process, and the instantaneous death means that the fish's flesh contains a minimal amount of
4193:
3828:
2813:
2689:
2397:
2248:
Hites, R. A. (9 January 2004). "Global
Assessment of Organic Contaminants in Farmed Salmon".
1856:
1510:
1420:
1887:
187:(cut), the culinary step, was considered too inauspicious to be used by anyone other than a
4056:
3820:
2572:
2257:
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1444:
Life of Admiral of the Fleet Sir Arthur Knyvet Wilson, Bart., V.C., G.C.B., O.M., G.C.V.O.
8:
3455:
2980:
2843:
2569:"Japanese scientists breed first captive bluefin tuna in fight for sustainable fisheries"
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2476:
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regulations, freezing fish at −20 °C (−4 °F) for 24 hours kills parasites. The
1115:
2504:
2261:
1888:
4188:
3998:
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2509:
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1622:
Shinka suru sashimi ryori: miryoku wo takameru sashimi no ryori-zukuri to chori gijutsu
1368:
1093:
1092:
Another type of food borne illness that could occur after consuming tainted sashimi is
902:
834:
in course menu, and sashimi is almost always entered during the high season of harvest.
713:
669:
273:
1971:
Okinawa suro fudo okoku: karada to kokoro ni hibikiau, furusato okinawa no aji magajin
1578:
Shin★sashimi ryori no chori to enshutsu: ninki wo yobu sashimi-zukuri no gijutsu kokai
3988:
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803:
404: in) thick. Tuna, salmon, and kingfish are most commonly cut in this style. The
91:
2295:
2234:
1626:
Evolving sashimi cuisine: Sashimi cooking and decoration techniques to better appeal
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1096:. This disease is an infection within the intestines that occurs when the tapeworm
889:
798:
790:
586:
176:
98:
48:
3007:
2823:
1488:
1421:"Your Informed Guide to Sashimi Garnishes: What are they and should you eat them?"
232:
An early western description of sashimi comes from a letter written by the future
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2341:
1262:
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Less common, but not unusual, sashimi ingredients are vegetarian items, such as
180:
149:
3888:
3693:
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2790:
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2672:
2217:
2200:
2004:
Okinawan Rules: 49 rules that you should master before becoming a real Okinawan
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2096:[Raw pork lever: Ministry of Labor Bans, starting middle next month].
1997:
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21:
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1854:(June 1989). "Kenyaku shobai hocho-gonomi: takenoko no sashimi hoka 4-ten".
1562:
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3703:
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to keep the flesh red for a longer time in storage. This practice can make
1086:
1037:
878:
827:
649:
566:
194:
Another possibility for the name is the traditional method of harvesting. "
130:
2613:
2226:
812:. Chicken sashimi is sometimes slightly braised or seared on the outside.
461:
3960:
3775:
3743:
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28:
combo served on a wooden plate consists of slices of assorted fish flesh.
3570:
3528:
2704:
2344:
Fish and Fishery Products Hazards and Controls Guidance – Fourth Edition
1818:
Fuji Take-rui Shokubutsuen Hokoku: The Reports of the Fuji Bamboo Garden
1729:"Nigiri vs. Sashimi: What is the difference between Nigiri and Sashimi?"
1652:
1608:
742:(たたき or 叩き, 'pounded') is a type of sashimi that is quickly and lightly
4109:
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3900:
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fish, is not traditionally eaten straight out of the river. A study in
1067:
886:
808:
787:
771:
241:
134:
3376:
2472:"What Color Is Your Tuna? Washington Post Wednesday, October 27, 2004"
847:: cut into short thin strips resembling puffer fish meat, thus called
394:. Typically this style of cut is the size of a domino and 10 mm (
168:
160:
157:
4020:
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3878:
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110:
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3119:
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3067:
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2911:
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2818:
2724:
2719:
2714:
2427:"Farm Direct Marketing: Know the Regulations - General Legislation"
2176:
2007:
1252:
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935:
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494:
138:
106:
102:
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199:
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3634:
2094:"Buta no nama rebā: Teikyō kinshi Kōrōshō, raigetsu chūjun kara"
1463:
Tsuji, Shizuo; Fisher, M.F.K.; Reichi, Ruth (17 February 2007).
312:, shredded into long thin strands, or single leaves of the herb
4089:
3930:
3785:
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2734:
2694:
2058:
Sayonara rebasashi: Kinshi made no yonhyaku-sanjūhachi-nichikan
1211:
1138:
1106:
Traditionally, fish that spend at least part of their lives in
1023:
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3015:
2999:
2965:
2828:
2795:
2768:
2746:
911:
Mimigaa: boiled ears of pork, also served as Okinawa cuisine.
871:
363:
355:
314:
215:
1998:
Tokai seikatsu kenkyu purojekuto Okinawa chimu, ed. (2009).
1584:]. Asahiya Shuppan MOOK (in Japanese). Asahiya Shuppan.
1467:(25th Anniversary ed.). Kodansha USA. pp. 158–60.
1196:
4025:
3935:
3920:
3850:
3815:
3316:
3301:
3102:
3087:
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2014:
1900:(2). Nagoya: Hoso shokuhin gijutu kyokai: 3–5. March 1998.
1082:
763:
390:
cut (literally 'flat slice'), is the standard cut for most
288:
69:
54:
1062:
is a disease caused by the accidental ingestion of larval
121:
60:
2000:
Okinawa ruru: riaru okinawa-jin ni narutame no 49 no ruru
455:
style include garfish and squid; squid dish prepared in
1149:
voluntarily adhere to guidelines similar to the FDA's.
1126:
Freezing is often used to kill parasites. According to
749:
451: in) in diameter. The fish typically cut with the
423:
cut (literally 'square slice'), is the style in which
1969:
Okinawa/Amami Slow Food Society, ed. (October 2004).
1743:
1330:"sashimi Meaning in the Cambridge English Dictionary"
1058:
when bacteria or parasites are present; for example,
908:
Horse meat: offered with grated garlic and soy sauce.
78:
51:
1977:] (in Japanese). Tokyo: Ei Shuppan. p. 29.
1192:
1816:Muroi, Hiroshi (July 1983). "Takenoko no sashimi".
179:(1336-1573) and was possibly coined when the word "
66:
57:
2041:. Honshi "Shiroari kujotai" ga iku (in Japanese).
2064:]. BAMBOO ESSAY SELECTION. Tokyo: Takeshobō.
1462:
1391:"What is the difference between Sushi vs Sashimi"
970:Thinly sliced "mimigā" (near) and "chiragā" (far)
905:cuisine, served with soy sauce and grated ginger.
4160:
2198:
370:). A reputed motivation for serving wasabi with
2505:"Tuna's Red Glare? It Could Be Carbon Monoxide"
917:Wild meat: boar as Okinawa cuisine consumed on
786:) is considered by some to be a delicacy; the
724:
702:
680:
660:
639:
617:
597:
577:
555:
535:
515:
1753:Sushi: Food for the Eye, the Body and the Soul
718:
696:
674:
654:
633:
611:
591:
571:
549:
529:
509:
500:Popular main ingredients for sashimi include:
322:). Garnishes for sashimi are generally called
37:
2629:
2154:
2020:
1968:
1547:] (in Japanese). Tōkyō: Asahiya shuppan.
1291:
1289:
925:islands and boiled meat is served. Deer meat.
762:(bean curd skin), and raw red meats, such as
427:is cut into small cubes that are 20 mm (
109:sliced into thin pieces and often eaten with
1775:basashi – sashimi made from raw horse (uma).
1040:sashimi served with sesame seed oil and salt
2643:
2045:(20(2180)). Shogakukan: 47–49. 18 May 2012.
1141:does not federally regulate freezing fish,
295:in separate bowls. Japanese chefs consider
2636:
2622:
1785:
1783:
1286:
1022:Chicken sashimi served lightly braised as
332:is popularly served with a dipping sauce (
2601:
2269:
2216:
2175:
2055:
1749:
1534:
1532:
1418:
1179:
493:A large variety of sashimi being sold in
2355:"Illness-Causing Fish Parasites (Worms)"
1440:
1361:
488:
267:
251:
120:
20:
2062:Goodbye, liver sashimi: 438 days to ban
1850:
1780:
1693:
1619:
1458:
1456:
1454:
1157:Some fish for sashimi are treated with
746:on the outside, leaving it raw inside.
175:(body, meat). This word dates from the
4161:
2502:
2199:Deardorff, TL; ML Kent (1 July 1989).
2035:Ministry of Health, Labour and Welfare
1789:
1628:] (in Japanese). Asahiya Shuppan.
1529:
1306:Ministry of Health, Labour and Welfare
2617:
2517:from the original on 17 February 2013
2247:
1815:
1419:Gordenker, Alice (20 November 2022).
1383:
485:List of sushi and sashimi ingredients
90:
2407:from the original on 5 February 2011
2316:from the original on 14 October 2011
2130:"BBB – Anisakis simplex and related"
1792:"Is It Safe To Eat Chicken Sashimi?"
1451:
1414:
1412:
1357:
1355:
1081:. In addition, incorrectly prepared
750:Ingredients other than raw fish meat
1918:
1790:Kramer, Jillian (24 January 2017).
1575:
1538:
1362:Phillips, Hedy (18 February 2022).
1340:from the original on 20 August 2018
13:
1517:from the original on 6 August 2011
1441:Bradford, Sir Edward Eden (1923).
1118:, showed that all wild salmon had
1054:, consuming sashimi can result in
14:
4210:
2595:
2545:. 17 November 2007. p. A18.
2484:from the original on 1 April 2012
2443:from the original on 29 May 2019.
2136:from the original on 25 June 2011
1675:from the original on 6 April 2016
1409:
1352:
1132:U.S. Food and Drug Administration
830:: farmers of bamboo grove serves
802:and its American derivative, the
4143:
4142:
2579:from the original on 2 June 2016
2549:from the original on 5 June 2015
2503:Moskin, Julia (6 October 2004).
1824:: Nihon takesasa no kai: 95–98.
1195:
1030:
1015:
1003:
987:
975:
963:
951:
892:flesh, liver, heart and gizzard.
366:(which itself normally includes
350:or pickled ginger, grated fresh
209:Many non-Japanese use the terms
47:
2561:
2539:. The Opinion Pages/Editorial.
2529:
2496:
2464:
2447:
2419:
2383:
2347:
2328:
2302:
2241:
2192:
2148:
2122:
2104:
2086:
2049:
2026:
1991:
1962:
1947:
1912:
1880:
1844:
1809:
1721:
1687:
1657:
1613:
1569:
1298:
958:Goat meat served raw as sashimi
2112:"Japanese regulation document"
1503:
1481:
1465:Japanese Cooking: A Simple Art
1434:
1322:
381:
1:
4074:Sushi and sashimi ingredients
2610:On the garnishes for sashimi.
2362:BC Centre for Disease Control
1315:
1304:With cases reported in 2012,
148:means 'pierced body', i.e., "
2205:Journal of Wildlife Diseases
2164:Clinical Infectious Diseases
2132:. Fda.gov. 2 February 2009.
478:
437: in) on each side. The
7:
2364:. July 2008. Archived from
2100:(in Japanese). 27 May 2015.
2056:Taniguchi, Natsuko (2013).
1364:"What Is Sashimi, Exactly?"
1188:
725:
703:
681:
661:
640:
618:
598:
578:
556:
536:
516:
10:
4215:
2218:10.7589/0090-3558-25.3.416
1154:handled prior to serving.
994:A plate of horse sashimi (
982:A plate of dolphin sashimi
482:
465:and is dipped in dashi or
247:
4138:
4082:
4034:
3951:
3684:
3653:
3515:
3448:
3432:
3349:
3294:
3287:
3229:
3185:
2998:
2958:
2925:
2804:
2658:
2651:
1756:. Springer. p. 296.
1079:Pseudoterranova decipiens
1045:
719:
697:
675:
655:
634:
612:
592:
572:
550:
530:
510:
336:) and condiments such as
116:
38:
16:Japanese dish of raw fish
2006:]. Chukei shuppan /
1750:Mouritsen, O.G. (2009).
1665:"How to prepare sashimi"
1334:dictionary.cambridge.org
1279:
1103:spread of this disease.
2645:Japanese food and drink
2537:"The Bluefin Slaughter"
2458:2 February 2010 at the
2434:Open Government Alberta
2280:10.1126/science.1091447
1576:Ōta, Tadamichi (2013).
1539:Ōta, Tadamichi (2008).
1258:List of raw fish dishes
1089:, a potent neurotoxin.
4179:Japanese cuisine terms
2391:"Sushi Sashimi Policy"
2155:Yukifumi Nawa (2005).
1927:(22). Shinchosha: 33.
1511:"Sushi Items – Wasabi"
1447:J. Murray. p. 26.
1180:Environmental concerns
1099:Diphyllobothrium latum
497:
281:
265:
141:
29:
4125:Customs and etiquette
2398:Calgary Health Region
2340:28 March 2014 at the
2312:. Eur-lex.europa.eu.
1956:Digital Daijisen plus
1694:Detrick, Mia (1981).
492:
271:
255:
167:(pierced, stuck) and
124:
24:
4184:Uncooked fish dishes
4169:Animal-based seafood
2335:Chapter 5: Parasites
1820:(in Japanese) (27).
1671:. 10 November 2014.
1491:. Japan Deluxe Tours
782:"sashimi" (known as
419: in) wide. The
340:paste, grated fresh
234:Admiral of the Fleet
101:consisting of fresh
4047:Desserts and sweets
2480:. 27 October 2004.
2477:The Washington Post
2400:. 1 February 2007.
2262:2004Sci...303..226H
1700:. Chronicle Books.
1165:fish appear fresh.
1116:Seattle, Washington
885:) is thinly sliced
277:kitchen knives for
3295:Alcoholic beverage
2542:The New York Times
2510:The New York Times
2021:Okinawa/Amami 2004
1731:. 29 November 2020
1397:. 20 February 2014
1094:Diphyllobothriasis
855:Yuba, or tofu skin
498:
282:
266:
142:
30:
4156:
4155:
3744:Mentaiko / tarako
3661:Square watermelon
3511:
3510:
2994:
2993:
2256:(5655): 226–229.
1822:Gotemba, Shizuoka
1763:978-1-4419-0618-2
1707:978-0-87701-238-2
1513:. The Sushi FAQ.
1474:978-4-7700-3049-8
1085:fish may contain
1056:foodborne illness
804:blue foot chicken
238:Sir Arthur Wilson
99:Japanese delicacy
92:[saɕimiꜜ]
4206:
4174:Japanese cuisine
4146:
4145:
4130:Okinawan cuisine
3534:Botan Rice Candy
3292:
3291:
3222:
2656:
2655:
2638:
2631:
2624:
2615:
2614:
2609:
2589:
2588:
2586:
2584:
2575:. 7 April 2015.
2565:
2559:
2558:
2556:
2554:
2533:
2527:
2526:
2524:
2522:
2500:
2494:
2493:
2491:
2489:
2468:
2462:
2451:
2445:
2444:
2442:
2431:
2423:
2417:
2416:
2414:
2412:
2406:
2395:
2387:
2381:
2380:
2378:
2376:
2370:
2359:
2351:
2345:
2332:
2326:
2325:
2323:
2321:
2306:
2300:
2299:
2273:
2245:
2239:
2238:
2220:
2196:
2190:
2189:
2179:
2170:(9): 1297–1303.
2161:
2152:
2146:
2145:
2143:
2141:
2126:
2120:
2119:
2118:on 24 July 2015.
2114:. Archived from
2108:
2102:
2101:
2098:Mainichi Shinbun
2090:
2084:
2083:
2053:
2047:
2046:
2030:
2024:
2018:
2012:
2011:
1995:
1989:
1988:
1966:
1960:
1959:
1951:
1945:
1944:
1933:10.11501/3378682
1916:
1910:
1909:
1894:Shokuhin No Hoso
1891:
1884:
1878:
1877:
1874:10.11501/6075166
1857:Shōsetsu Shinchō
1852:Ikenami, Shotaro
1848:
1842:
1841:
1813:
1807:
1806:
1804:
1802:
1787:
1778:
1777:
1772:
1770:
1747:
1741:
1740:
1738:
1736:
1725:
1719:
1718:
1716:
1714:
1691:
1685:
1684:
1682:
1680:
1661:
1655:
1647:
1620:Ōta, T. (2018).
1617:
1611:
1603:
1573:
1567:
1566:
1536:
1527:
1526:
1524:
1522:
1507:
1501:
1500:
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1432:
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1429:
1427:
1416:
1407:
1406:
1404:
1402:
1387:
1381:
1380:
1378:
1376:
1359:
1350:
1349:
1347:
1345:
1326:
1309:
1302:
1296:
1293:
1205:
1200:
1199:
1143:British Columbia
1034:
1019:
1007:
991:
979:
967:
955:
874:citrus vinegar.
866:Beef, pork, and
799:poulet de Bresse
732:
731:
728:
722:
721:
710:
709:
706:
700:
699:
688:
687:
684:
678:
677:
666:
664:
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645:
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624:
621:
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603:
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594:
583:
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562:
559:
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541:
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521:
519:
513:
512:
450:
449:
445:
436:
435:
431:
418:
417:
413:
403:
402:
398:
177:Muromachi period
96:
94:
89:
82:
76:
75:
72:
71:
68:
65:
62:
59:
56:
53:
46:
41:
40:
4214:
4213:
4209:
4208:
4207:
4205:
4204:
4203:
4159:
4158:
4157:
4152:
4134:
4078:
4062:Soups and stews
4030:
3947:
3686:
3680:
3649:
3519:
3517:
3507:
3444:
3428:
3345:
3283:
3225:
3216:
3187:
3181:
2990:
2954:
2921:
2800:
2647:
2642:
2598:
2593:
2592:
2582:
2580:
2567:
2566:
2562:
2552:
2550:
2535:
2534:
2530:
2520:
2518:
2501:
2497:
2487:
2485:
2470:
2469:
2465:
2460:Wayback Machine
2452:
2448:
2440:
2429:
2425:
2424:
2420:
2410:
2408:
2404:
2393:
2389:
2388:
2384:
2374:
2372:
2368:
2357:
2353:
2352:
2348:
2342:Wayback Machine
2333:
2329:
2319:
2317:
2308:
2307:
2303:
2271:10.1.1.319.8375
2246:
2242:
2197:
2193:
2159:
2153:
2149:
2139:
2137:
2128:
2127:
2123:
2110:
2109:
2105:
2092:
2091:
2087:
2072:
2054:
2050:
2032:
2031:
2027:
2019:
2015:
1996:
1992:
1985:
1967:
1963:
1953:
1952:
1948:
1923:(in Japanese).
1917:
1913:
1896:(in Japanese).
1886:
1885:
1881:
1860:(in Japanese).
1849:
1845:
1814:
1810:
1800:
1798:
1796:Food & Wine
1788:
1781:
1768:
1766:
1764:
1748:
1744:
1734:
1732:
1727:
1726:
1722:
1712:
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1398:
1389:
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1384:
1374:
1372:
1369:Reader's Digest
1360:
1353:
1343:
1341:
1328:
1327:
1323:
1318:
1313:
1312:
1303:
1299:
1294:
1287:
1282:
1277:
1263:Mercury in fish
1201:
1194:
1191:
1182:
1170:chicken sashimi
1159:carbon monoxide
1048:
1041:
1035:
1026:
1020:
1011:
1008:
999:
992:
983:
980:
971:
968:
959:
956:
752:
729:
716:
707:
694:
685:
672:
652:
631:
622:
609:
589:
569:
560:
547:
527:
507:
487:
481:
459:is also called
447:
443:
442:
433:
429:
428:
415:
411:
410:
400:
396:
395:
384:
260:(thinly sliced
250:
227:Kamakura period
119:
87:
80:
50:
44:
43:
35:
17:
12:
11:
5:
4212:
4202:
4201:
4196:
4191:
4186:
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4176:
4171:
4154:
4153:
4151:
4150:
4139:
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4132:
4127:
4122:
4117:
4112:
4107:
4102:
4097:
4092:
4086:
4084:
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4079:
4077:
4076:
4071:
4066:
4065:
4064:
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4038:
4036:
4032:
4031:
4029:
4028:
4023:
4018:
4013:
4012:
4011:
4006:
4001:
3996:
3991:
3986:
3981:
3976:
3971:
3963:
3957:
3955:
3949:
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3946:
3945:
3944:
3943:
3933:
3928:
3923:
3918:
3913:
3908:
3903:
3898:
3897:
3896:
3894:Worcestershire
3891:
3886:
3881:
3876:
3868:
3863:
3858:
3853:
3848:
3843:
3842:
3841:
3836:
3831:
3823:
3818:
3813:
3808:
3803:
3798:
3793:
3788:
3783:
3778:
3773:
3768:
3763:
3758:
3757:
3756:
3751:
3746:
3741:
3733:
3728:
3727:
3726:
3716:
3711:
3706:
3701:
3696:
3690:
3688:
3682:
3681:
3679:
3678:
3673:
3668:
3663:
3657:
3655:
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3648:
3647:
3642:
3637:
3632:
3627:
3622:
3621:
3620:
3610:
3609:
3608:
3603:
3598:
3593:
3588:
3578:
3573:
3568:
3563:
3558:
3557:
3556:
3551:
3541:
3536:
3531:
3525:
3523:
3513:
3512:
3509:
3508:
3506:
3505:
3500:
3495:
3490:
3485:
3484:
3483:
3478:
3468:
3463:
3458:
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3446:
3445:
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3442:
3436:
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3427:
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3425:
3424:
3419:
3414:
3409:
3401:
3400:
3399:
3394:
3389:
3384:
3379:
3374:
3369:
3364:
3353:
3351:
3347:
3346:
3344:
3343:
3342:
3341:
3336:
3331:
3321:
3320:
3319:
3314:
3309:
3298:
3296:
3289:
3285:
3284:
3282:
3281:
3276:
3271:
3266:
3261:
3260:
3259:
3254:
3249:
3244:
3233:
3231:
3227:
3226:
3224:
3223:
3211:
3206:
3201:
3195:
3193:
3183:
3182:
3180:
3179:
3174:
3169:
3164:
3159:
3158:
3157:
3152:
3142:
3137:
3132:
3127:
3122:
3117:
3112:
3107:
3106:
3105:
3095:
3090:
3085:
3080:
3075:
3070:
3065:
3060:
3055:
3050:
3045:
3044:
3043:
3038:
3033:
3028:
3023:
3018:
3010:
3004:
3002:
2996:
2995:
2992:
2991:
2989:
2988:
2983:
2978:
2973:
2968:
2962:
2960:
2956:
2955:
2953:
2952:
2947:
2946:
2945:
2935:
2929:
2927:
2923:
2922:
2920:
2919:
2914:
2909:
2908:
2907:
2897:
2896:
2895:
2885:
2884:
2883:
2873:
2868:
2863:
2862:
2861:
2856:
2851:
2846:
2841:
2836:
2826:
2821:
2816:
2810:
2808:
2802:
2801:
2799:
2798:
2793:
2788:
2783:
2782:
2781:
2776:
2766:
2761:
2760:
2759:
2749:
2744:
2739:
2738:
2737:
2732:
2727:
2722:
2717:
2712:
2707:
2697:
2692:
2690:Hatsuga genmai
2687:
2682:
2681:
2680:
2670:
2664:
2662:
2653:
2649:
2648:
2641:
2640:
2633:
2626:
2618:
2612:
2611:
2597:
2596:External links
2594:
2591:
2590:
2571:. North Asia.
2560:
2528:
2495:
2463:
2446:
2418:
2382:
2371:on 6 July 2011
2346:
2327:
2301:
2240:
2211:(3): 416–419.
2191:
2177:10.1086/496920
2147:
2121:
2103:
2085:
2070:
2048:
2025:
2013:
1990:
1983:
1961:
1946:
1921:Shukan Shincho
1911:
1879:
1843:
1808:
1779:
1762:
1742:
1720:
1706:
1686:
1656:
1634:
1612:
1590:
1568:
1553:
1528:
1502:
1480:
1473:
1450:
1433:
1408:
1382:
1351:
1320:
1319:
1317:
1314:
1311:
1310:
1297:
1284:
1283:
1281:
1278:
1276:
1275:
1270:
1265:
1260:
1255:
1250:
1245:
1240:
1235:
1230:
1225:
1220:
1219:(live sashimi)
1214:
1208:
1207:
1206:
1190:
1187:
1181:
1178:
1174:food poisoning
1128:European Union
1066:in the family
1047:
1044:
1043:
1042:
1036:
1029:
1027:
1021:
1014:
1012:
1009:
1002:
1000:
993:
986:
984:
981:
974:
972:
969:
962:
960:
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950:
947:
946:
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931:
927:
926:
915:
912:
909:
906:
896:
893:
864:
863:
859:
858:
852:
842:
835:
825:
818:
817:
751:
748:
734:
733:
711:
689:
667:
646:
626:
607:Horse mackerel
604:
584:
564:
542:
522:
480:
477:
383:
380:
249:
246:
118:
115:
15:
9:
6:
4:
3:
2:
4211:
4200:
4199:Types of food
4197:
4195:
4192:
4190:
4187:
4185:
4182:
4180:
4177:
4175:
4172:
4170:
4167:
4166:
4164:
4149:
4141:
4140:
4137:
4131:
4128:
4126:
4123:
4121:
4118:
4116:
4113:
4111:
4108:
4106:
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4098:
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4081:
4075:
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4054:
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4039:
4037:
4033:
4027:
4024:
4022:
4019:
4017:
4014:
4010:
4007:
4005:
4002:
4000:
3999:Sashimi bōchō
3997:
3995:
3992:
3990:
3987:
3985:
3982:
3980:
3977:
3975:
3972:
3970:
3967:
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3962:
3959:
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3956:
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3929:
3927:
3924:
3922:
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3914:
3912:
3909:
3907:
3904:
3902:
3899:
3895:
3892:
3890:
3887:
3885:
3882:
3880:
3877:
3875:
3872:
3871:
3869:
3867:
3864:
3862:
3859:
3857:
3854:
3852:
3849:
3847:
3844:
3840:
3837:
3835:
3832:
3830:
3827:
3826:
3824:
3822:
3819:
3817:
3814:
3812:
3809:
3807:
3804:
3802:
3799:
3797:
3794:
3792:
3789:
3787:
3784:
3782:
3779:
3777:
3774:
3772:
3769:
3767:
3764:
3762:
3759:
3755:
3752:
3750:
3747:
3745:
3742:
3740:
3737:
3736:
3734:
3732:
3729:
3725:
3722:
3721:
3720:
3717:
3715:
3712:
3710:
3707:
3705:
3702:
3700:
3697:
3695:
3692:
3691:
3689:
3685:Ingredients /
3683:
3677:
3674:
3672:
3669:
3667:
3664:
3662:
3659:
3658:
3656:
3652:
3646:
3643:
3641:
3638:
3636:
3633:
3631:
3628:
3626:
3623:
3619:
3616:
3615:
3614:
3611:
3607:
3604:
3602:
3599:
3597:
3594:
3592:
3589:
3587:
3584:
3583:
3582:
3579:
3577:
3574:
3572:
3569:
3567:
3564:
3562:
3559:
3555:
3552:
3550:
3547:
3546:
3545:
3542:
3540:
3537:
3535:
3532:
3530:
3527:
3526:
3524:
3522:
3514:
3504:
3501:
3499:
3496:
3494:
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3472:
3471:Canned coffee
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3008:Agedashi dōfu
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2844:Muroran curry
2842:
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2824:Hiyashi chūka
2822:
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2081:
2077:
2073:
2071:9784812495933
2067:
2063:
2059:
2052:
2044:
2040:
2039:Shukan Posuto
2036:
2029:
2023:, p. 29.
2022:
2017:
2009:
2005:
2001:
1994:
1986:
1984:4-7779-0171-8
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1635:9784751113127
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1591:9784751110256
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1554:9784751107690
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1244:
1243:Steak tartare
1241:
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1234:
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1218:
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1213:
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1175:
1172:is a serious
1171:
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836:
833:
829:
828:Bamboo shoots
826:
823:
820:
819:
815:
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100:
93:
85:
84:
74:
34:
27:
23:
19:
4194:Sliced foods
3989:Nakiri bōchō
3984:Maguro bōchō
3704:Bamboo shoot
3676:Shine Muscat
3498:Pocari Sweat
3264:Honzen-ryōri
3204:Kenchin-jiru
3097:
3093:Onsen tamago
2876:Okinawa soba
2742:Hayashi rice
2603:
2581:. Retrieved
2563:
2551:. Retrieved
2540:
2531:
2519:. Retrieved
2508:
2498:
2486:. Retrieved
2475:
2466:
2449:
2433:
2421:
2409:. Retrieved
2385:
2373:. Retrieved
2366:the original
2349:
2330:
2318:. Retrieved
2304:
2253:
2249:
2243:
2208:
2204:
2194:
2167:
2163:
2150:
2138:. Retrieved
2124:
2116:the original
2106:
2097:
2088:
2061:
2057:
2051:
2042:
2038:
2028:
2016:
2003:
1999:
1993:
1974:
1970:
1964:
1955:
1954:"Chiragaa".
1949:
1924:
1920:
1914:
1897:
1893:
1882:
1861:
1855:
1846:
1817:
1811:
1799:. Retrieved
1795:
1774:
1767:. Retrieved
1752:
1745:
1733:. Retrieved
1723:
1711:. Retrieved
1696:
1689:
1677:. Retrieved
1668:
1659:
1625:
1621:
1615:
1581:
1577:
1571:
1544:
1540:
1519:. Retrieved
1505:
1493:. Retrieved
1483:
1464:
1443:
1436:
1424:. Retrieved
1399:. Retrieved
1394:
1385:
1373:. Retrieved
1367:
1342:. Retrieved
1333:
1324:
1300:
1183:
1167:
1156:
1136:
1125:
1105:
1097:
1091:
1087:tetrodotoxin
1078:
1071:
1070:, primarily
1049:
1010:Beef sashimi
995:
882:
879:Chicken meat
865:
848:
807:
797:
783:
775:
768:gyuunotataki
767:
757:
753:
737:
735:
499:
472:
471:like eating
466:
460:
456:
452:
438:
424:
420:
405:
391:
387:
385:
375:
371:
367:
359:
345:
329:
328:
323:
313:
307:
305:
296:
284:
283:
278:
274:Sashimibōchō
272:
258:fugu sashimi
257:
231:
221:
220:vegetables.
214:
210:
208:
195:
193:
184:
172:
164:
153:
145:
143:
126:
32:
31:
25:
18:
4004:Usuba bōchō
3961:Rice cooker
3776:Katsuobushi
3666:Yubari King
3640:Warabimochi
3606:Zunda-mochi
3433:Soft drinks
3403:Herbal tea
3217: [
3110:Shabu-shabu
3048:Chawanmushi
3036:Satsuma-age
2938:Okonomiyaki
2779:Sustainable
2678:Katsu curry
2605:Japan Times
1868:: 142–145.
1426:27 November
1223:Kuai (dish)
1203:Food portal
1060:anisakiasis
421:kaku-zukuri
388:hira-zukuri
382:Preparation
262:puffer fish
204:lactic acid
4163:Categories
4110:Tokusanhin
4105:Teppanyaki
4042:Condiments
3969:Deba bōchō
3941:Yuzu koshō
3901:Sesame oil
3825:Mushrooms
3801:Mayonnaise
3724:Sakurajima
3709:Beni shōga
3687:condiments
3671:Ruby Roman
3591:Goheimochi
3493:Oronamin C
3461:C.C. Lemon
3257:Wappameshi
3252:Makunouchi
3125:Tamagoyaki
3031:Kushikatsu
2981:Milk bread
2849:Tantan-men
2730:Tenshindon
1866:Shinchosha
1864:(7(541)).
1838:5178838299
1653:BB25638919
1644:1021860782
1609:BB13254487
1375:4 December
1316:References
1248:Stroganina
1228:Hoe (dish)
1112:anadromous
1068:Anisakidae
1038:Beef liver
809:Salmonella
774:(known as
766:(known as
714:Sea urchin
704:Hotate-gai
670:Yellowtail
483:See also:
457:ito-zukuri
453:ito-zukuri
439:ito-zukuri
406:usu-zukuri
242:Royal Navy
135:cuttlefish
4189:Raw foods
4021:Suribachi
4009:Yanagi ba
3856:Sake kasu
3834:Matsutake
3829:Enokitake
3791:Kuromitsu
3601:Kuzumochi
3518:desserts/
3488:Lipovitan
3417:Kombu-cha
3407:Genmaicha
3357:Green tea
3288:Beverages
3209:Miso soup
3190:Shirumono
3162:Tsukudani
3145:Tsukemono
3130:Tokoroten
3103:Fugusashi
2943:Hirayachi
2933:Monjayaki
2866:Shirataki
2839:Kagoshima
2685:Glutinous
2266:CiteSeerX
2080:853442433
1941:0488-7484
1906:0285-4449
1830:0287-3494
1669:Good Food
1600:842834700
1344:20 August
1233:Carpaccio
1217:Ikizukuri
1120:roundworm
1077:but also
1064:nematodes
941:Seaweed:
899:Goat meat
849:yama fugu
837:Japanese
816:Vegetable
479:Varieties
468:men-tsuyu
462:ika sōmen
374:and also
358:for meat
334:soy sauce
293:miso soup
256:Plate of
144:The word
125:Assorted
111:soy sauce
88:Japanese:
45:English:
4148:Category
4115:Teriyaki
3953:Utensils
3926:Umeboshi
3906:Shichimi
3889:Tonkatsu
3839:Shiitake
3786:Konnyaku
3739:Kamaboko
3586:Agemochi
3571:Konpeitō
3561:Dorayaki
3529:Amanattō
3516:Snacks /
3456:Aquarius
3449:Products
3247:Kyaraben
3230:Set menu
3199:Butajiru
3177:Yakitori
3172:Yakiniku
3150:Nukazuke
3135:Tonkatsu
3120:Sukiyaki
3115:Shiokara
3083:Nikujaga
3068:Nabemono
3012:Agemono
2976:Melonpan
2950:Takoyaki
2926:Konamono
2912:Yakisoba
2905:Yakiudon
2859:Tsukemen
2854:Tonkotsu
2819:Hiyamugi
2814:Harusame
2791:Takikomi
2725:Tekkadon
2720:Oyakodon
2715:Katsudon
2705:Chūkadon
2652:Shushoku
2577:Archived
2573:ABC News
2547:Archived
2515:Archived
2482:Archived
2456:Archived
2438:Archived
2436:. 2014.
2411:27 April
2402:Archived
2375:27 April
2338:Archived
2314:Archived
2296:24058620
2288:14716013
2235:41817356
2186:16206105
2134:Archived
2008:KADOKAWA
1735:15 April
1713:12 April
1679:12 April
1673:Archived
1563:23313847
1515:Archived
1489:"Wasabi"
1338:Archived
1253:Tiradito
1189:See also
1108:brackish
1073:Anisakis
1052:raw food
936:Fishcake
923:Ishigaki
919:Iriomote
883:toriwasa
845:Konnyaku
832:takenoko
784:toriwasa
587:Mackerel
495:Hokkaido
475:noodle.
222:Sashimi,
156:, where
139:seabream
103:raw fish
4100:Omakase
4095:Kaiseki
4083:Related
4016:Shamoji
3994:Santoku
3979:Kitchen
3965:Knives
3916:Tenkasu
3771:Karashi
3766:Kanzuri
3714:Burdock
3630:Taiyaki
3625:Shiruko
3596:Kankoro
3566:Karukan
3539:Daifuku
3521:Wagashi
3481:Georgia
3422:Mugicha
3412:Sobacha
3387:Kukicha
3377:Hōjicha
3372:Gyokuro
3362:History
3334:Habushu
3329:Awamori
3307:Amazake
3274:Kaiseki
3214:Suimono
3167:Tsukune
3098:Sashimi
3041:Tempura
3026:Korokke
3021:Karaage
2834:Champon
2806:Noodles
2786:Sekihan
2774:History
2764:Omurice
2757:Tenmusu
2752:Onigiri
2700:Donmono
2553:12 July
2521:12 July
2488:12 July
2320:12 July
2258:Bibcode
2250:Science
2227:2761015
2140:12 July
2037:].
1521:12 July
1273:Yusheng
1268:Ceviche
1238:Kinilaw
1168:Eating
1163:spoiled
1151:Ontario
1147:Alberta
1075:simplex
996:basashi
903:Okinawa
868:poultry
822:Avocado
780:Chicken
776:basashi
692:Scallop
682:Hamachi
629:Octopus
446:⁄
432:⁄
425:sashimi
414:⁄
399:⁄
392:sashimi
372:sashimi
360:sashimi
330:Sashimi
320:perilla
297:sashimi
285:Sashimi
279:sashimi
248:Serving
240:of the
211:sashimi
200:ikejime
196:Sashimi
189:samurai
154:sashimi
146:sashimi
127:sashimi
33:Sashimi
26:Sashimi
4090:Chinmi
4069:Snacks
4052:Dishes
3931:Wasabi
3870:Sauce
3866:Sansyō
3796:Kuzuko
3761:Hijiki
3754:Tobiko
3749:Surimi
3719:Daikon
3699:Aonori
3654:Fruits
3613:Senbei
3549:Chichi
3503:Yakult
3466:Calpis
3440:Ramune
3397:Sencha
3392:Matcha
3382:Kabuse
3367:Bancha
3339:Umeshu
3324:Shōchū
3312:Nigori
3279:Osechi
3269:Jūbako
3242:Ekiben
3155:Takuan
3140:Tororo
3073:Namasu
3063:Kakuni
2986:Yudane
2735:Unadon
2710:Gyūdon
2668:Chahan
2583:28 May
2294:
2286:
2268:
2233:
2225:
2184:
2078:
2068:
1981:
1939:
1904:
1836:
1828:
1801:17 May
1769:13 May
1760:
1704:
1651:
1642:
1632:
1607:
1598:
1588:
1561:
1551:
1495:30 May
1471:
1401:17 May
1395:Pogogi
1212:Surimi
1139:Canada
1137:While
1046:Safety
1024:tataki
943:wakame
930:Others
890:kōchin
887:Nagoya
839:radish
795:French
791:kōchin
788:Nagoya
744:seared
739:Tataki
648:Fatty
579:Maguro
545:Shrimp
505:Salmon
368:wasabi
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4057:Ramen
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3911:Shiso
3874:Ponzu
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3806:Menma
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2966:Anpan
2959:Bread
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2888:Sōmen
2829:Ramen
2796:Zosui
2769:Sushi
2747:Okowa
2673:Curry
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