A Japanese delicacy consisting of fresh raw fish sliced into thin pieces typically eaten with soy sauce. Besides fish, other seasonal ingredients can also be served as sashimi. Preparing sashimi involves a broad range of techniques, including picking the freshest or best-tasting fish, killing a fish without stressing it to keep the meat fresh and delicious, and aesthetic presentation that brings out the best of all ingredients. Ever since Aiko learned from a sashimi chef that “the firmer the flesh, the fresher the fish,” she tries to act like a pro when picking a plate of sashimi at the supermarket. She wants to see her family smile at the dinner table.