Chinese

Noun

刺身

1. sashimi

Synonyms

• 生魚片／生鱼片 (shēngyúpiàn), 魚生／鱼生 (yúshēng), 撒西米 (sāxīmǐ), 沙西米 (shāxīmǐ)

Japanese

刺身 (sashimi)

Etymology

Compound of 刺し ‎(sashi, “sticking into, sticking between; slicing”, the 連用形 ‎(ren'yōkei, “continuative or stem form”) of verb 刺す sasu, “to stick into”) +‎ 身 ‎(mi, “flesh, meat”).^[1][2] The use of the verb 刺す ‎(sasu) here to mean slice is irregular, and might be due to the kill connotations of the verb 切る ‎(kiru, “to cut, to slice”) during the Muromachi period when this word sashimi first appears.

The term 刺身 (sashimi) is more common in eastern Japan, correlating with 作身 ‎(tsukurimi) in western Japan.

Pronunciation

• Kun'yomi
• (Tokyo) さしみ​ [sàshímíꜜ] (Odaka - [3])^[2][3]
• IPA^(key): [sa̠ɕimi]

Alternative forms

• 刺 (さ)し身 (み) ‎(sashimi)

Noun

刺身 ‎(hiragana さしみ, romaji sashimi)

1. sashimi, a dish of sliced raw fish or meat.

Synonyms

• 作 (つくり)身 (み) ‎(tsukurimi) (western Japan)

Derived terms

Related terms

• 刺 (さ)し ‎(sashi)

References

1. ↑ 1988, 国語大辞典（新装版） (Kokugo Dai Jiten, Revised Edition) (in Japanese), Tōkyō: Shogakukan
2. 1 2 2006, 大辞林 (Daijirin), Third Edition (in Japanese), Tōkyō: Sanseidō, ISBN 4-385-13905-9
3. ↑ 1998, NHK日本語発音アクセント辞典 (NHK Japanese Pronunciation Accent Dictionary) (in Japanese), Tōkyō: NHK, ISBN 978-4-14-011112-3

• 2002, Ineko Kondō; Fumi Takano; Mary E Althaus; et. al., Shogakukan Progressive Japanese-English Dictionary, Third Edition, Tokyo: Shōgakukan, ISBN 4095102535.