Pesce crudo (Italian for “raw fish”) and Japanese sashimi both rely on ultra-fresh seafood, but that’s where the similarities end. Italians near the coastline have been eating raw fish for a long time. In particular, fisherman with their returning catch helped themselves to some raw fish dressed with a little olive oil, lemon and salt for lunch. Sashimi, on the other hand, is really just about the fish, excellent presentation, and the tiniest amount of soy sauce and wasabi as an accent.

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