Why don’t they put ginger in sashimi dishes?

I would like to know why don't they put ginger in sashimi , because of they put ginger in sushi and maki rolls dishes. It there any reason why. I am studying about japanese food.

They do. They use whichever fits the fish better. Generally speaking, wasabi is more often used than ginger. But typically, if the sashimi has a slightly fishy smell, then ginger is used to neutralize the smell.

Sushi is a finger food(often, not always). Sashimi is not. Ginger neutralizes the fishy smell on fingers.

Wasabi is used in sashimi to counter food poisoning and safeguard against toxins.

Ginger aids in digestion. Often there is a dash of wasabi in sushi esp with raw seafood.

Wasabi is necessary for all raw seafood unless really fresh from live fish after caught. Ginger is optional.

Rarely for adults but it happens to a huge proportion in children, there is a specific disease affecting diners of a few species of raw scavengers eg., crab.

I think the OP means the sliced ginger pickles which we call "gari" and not the shredded ones. I agree with Ay.

Then I have a question for ay (or Uco). Even when sushi is a "finger food," gari is not, is it? Then how would it work that the gari would neutralize the fish odor on the fingers? Or am I mistaken, and I should not have been handling the gari only with chopsticks all these years?

You eat gari with your fingers, too. I found a sushi bar blog to comfirm it.

http://ichii445.blog42.fc2.com/blog-category-12.html