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Sashimi is a Japanese dish that consists of raw fish that is thinly sliced and served without rice. It is one of the most popular Japanese dishes and can be found on the menus of sushi restaurants all over the world.
The history of sashimi can be traced back to the 8th century when the first fish markets appeared in Japan. At that time, fish was preserved by drying, salting or fermenting it. The fish was then cut into thin slices and served with soy sauce and wasabi.
Sashimi became more popular in the Edo period (1603-1868) when the Tokugawa shogunate banned the consumption of meat. This led to a increase in the consumption of fish, which in turn led to the development of new methods of preserving and preparing fish.
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