Buying raw fish from supermarket

Hi all,

I would like to buy raw fish cuts/fillets from any supermarket in Tokyo to eat them directly as sashimi, but I've heard not all of them offered are meant to be eaten raw, some you must cook. Do you know how to differentiate them, having in mind I do not understand Japanese a lot?

Thank you in advance for the answers, and regards.

Those that are meant to be eaten fresh as sashimi are cut accordingly, either already sliced into finished sashimi-looking slices and with condiments (a mound of thinly sliced white "daikon" radish and a tiny pack of wasabi on the tray) or into a small rectangle block that you can simply slice into finished sashimi (you can tell by the size) later at home (usually salmon or tuna).

Those that are meant to be eaten raw would have either �¶�H—p (to be eaten raw/fresh)or Žh‚µ�g (sashimi), Žh�g (another way to write sashimi) label on it.

If you can eat as Sashimi, you must but the fish clearly put s label(sticker) "‚¨Žh�g—p" "Žh�g—p" .
The fish with no Žh�g sticker is for cooking with heat(can not eat as Sashimi).

Hi,

thank you both for the thorough answers, I will look for these kanji on the labels.

Have a nice day.

What you need to avoid are the ones that say ’²—�—p (for cooking). The other fish are basically good enough to be eaten as sashimi. It doesn't necessarily have to say Žh�g—p and it doesn't have to be cut, as long as you know how to cut it properly yourself which many ordinary Japanese housewives do.

Among other useful indications is ‰ð“€ which means "was frozen" which is also common for sashimi, except that you shouldn't re-freeze whatever was once defrosted. And if you look at the opposite side of the package, you can often find information about whatever preservatives that are added.

You can also ask a clerk for more details, and you can also have them cut it for you if the chef is on duty. Keep in mind that some supermarkets sell better fish than others. Top-quality supermarkets may even be able to tell you the catch of the day. Ask neighbors for recommendations.

Most of what I would like to explane has already existed :)
http://www.survivingnjapan.com/2012/04/ultimate-guide-to-reading-food-...
But also would like to add below.

About "�{�Gshun = in season/best timing" fishes in Spring with how to cook :
http://maruk-skn.jugem.jp/?eid=245
(but super best one is depends on region, you should ask to local)
https://cookpad.com/search/%E6%98%A5%20%E6%97%AC%20%E9%AD%9A
(Use Google translate)

Allergies : (if need)
http://www.realestate-tokyo.com/news/allergies-in-japan-japanese-food-...

Great suggestions, thank you so much to all!

Uco, being awesome as always.:)

Oh, thanks :)