Sashimi is one of the most familiar ways of preparing food in Japan. It's basically just sliced raw fish but the techniques emerged in the Heian Period, a thousand or more years ago, have been passed down and enhanced by specialists ever since. What is the essence of the sacred art of the cutting knife? How do the utensils generate an exquisite space so far from the everyday life? And what local sashimi aesthetics have grown up across Japan?
