Sashimi essentials such as wasabi, ginger, karami-daikon, etc., are collectively called “Karami”. The term Karami comes from the Japanese word 辛味, which literally means “spicy” or “pungent taste.” In the context of sashimi, it refers not to intense heat like chili peppers, but to a sharp, aromatic pungency that stimulates the palate, cuts through richness, and neutralizes fishy odors. This quality is why karami ingredients—such as wasabi, ginger, or grated daikon—are used alongside raw fish: they enhance flavor while making the dish feel cleaner and more refreshing.
Originally Karami was a type of Tsuma. From the mid to late Edo period, Karashi (mustard) was mainly used for karami in sashimi. Eventually, due to the influence of Edomae sushi, wasabi became the norm. Wasabi was favored not only for its refreshing heat but also for its antibacterial properties and its ability to complement the delicate flavors of raw fish. For sashimi such as bonito and sardines, wasabi isn’t enough to offset the peculiar aroma. In some cases, it is better to use ginger, which works on the root components of the odor. These types of fish have the best flavor once spring has passed, and interestingly enough, wasabi is least prevalent in summertime, while ginger is in peak season. Mother nature seems to know what she’s doing.
Historically, karami was considered a type of tsuma, but today it is classified as a type of yakumi (condiment). Tsuma refers to the decorative and edible garnishes that accompany sashimi, serving both aesthetic and functional purposes—enhancing presentation, adding contrasting textures, and refreshing the palate between bites. Over time, karami came to be recognized not just as a garnish but as a form of yakumi (condiment), whose primary role is to add flavor, mask unwanted odors, and balance the taste of the fish rather than to decorate the plate.
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Revision date: August 12, 2025
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