Photographer David Hicks @ Hixposure is the Edge of Humanity Magazine contributor of  this food photo essay.  From his project ‘Sashimi‘.  To see  David’s body of work click on any image.






A tasty but bloody business that originates from Japan. Not to be confused with sushi. The word sashimi translates as “pierced body” and dates back to the times of the Samurai. It’s generally used in relation to raw fish but can also be raw meat. There are many varieties, and the fish is sliced expertly by specially trained chefs. Some people still believe that freezing the fish for 24 hours will make it safer to eat raw by killing the bacteria. Others think that freezing destroys the whole point of eating very fresh raw fish. Sashimi is usually eaten with a little soy sauce and wasabi, with pickled ginger sometimes being added. In Japan the ginger is often being used as a palette cleanser (and some say bacteria killer) in between plates. Most of these, but not quite all, were photographed in Tokyo’s famous fish market, very early in the morning.







See also:

Springtime Japan Style

By David Hicks