Raw

Dishes not yet grouped into a genre41

They get their own genre as the count grows

• Akagarei no Komaburiアカガレイの子まぶりflounder sashimi tossed with its own roe
• Amagi no KawatakeあまぎのかわたけKawatake — a rare freshwater algae found only in one small river, dressed in sweet vinegar
• Anpogaki no Namasuあんぽ柿のなますsemi-dried persimmon in a vinegared daikon-carrot salad
• Basashi馬刺しraw horse meat sliced thin and dipped in hot-mustard miso
• Biwamasu Sashimiビワマス刺身raw slices of Lake Biwa's endemic trout
• Chisha Namasuちしゃなますcrinkled lettuce tossed with vinegared miso and flaked fish
• Choju Namasu長寿なますa sesame-miso salad of daikon, carrot, and fried tofu
• Fuka no Yuzarashiふかの湯ざらしparboiled shark sliced thin and dressed in hot mustard miso
• Fuku Sashiふく刺しpaper-thin pufferfish sashimi arranged in a chrysanthemum pattern
• Garigari Namasuがりがりなますcoarsely grated daikon tossed with vinegared fish
• Kaki Namasu柿なますdaikon and carrot dressed in vinegar with dried persimmon
• Gonzaごんざ／ごんじなますdaikon and pounded soybean simmered together plain
• Hakata no Gomasaba博多の胡麻鯖Goma saba — thin-sliced raw mackerel dressed with sesame and soy
• Hizu Namasu氷頭なますvinegared salmon head cartilage with daikon and carrot
• Hoshigaki Namasu干し柿なますdried persimmon and daikon tossed in a citrus vinegar
• Hoya Sunomonoホヤの酢の物sea squirt dressed in vinegar
• Kaki Namasu柿なますdaikon and carrot salad with dried persimmon
• Kakiae Namasuかきあえなますvinegared edible chrysanthemum with lotus root and walnuts
• Kara Namasuからなますtofu-lees salad with sardine and vegetables
• Katsuo no Tatakiかつおのたたきbonito seared over an open flame, then salted and slapped by hand
• Koi no Arai鯉のあらいfresh raw carp rinsed in cold water and served with hot mustard miso
• Koi no Itozukuri鯉の糸造りcarp sliced into threads with its own roe
• Koiwashi no Sashimi小いわしの刺身raw anchovy eaten with soy sauce and grated ginger
• Korogaki Namasu古老柿なますvinegared daikon and carrot with Ujitawara's rolled dried persimmon
• Basashi馬刺しthinly sliced raw horse meat dipped in sweet soy sauce
• Mizu Tataki (Tororo)みずたたき（とろろ）Mizu tataki — pounded wood nettle stem dressed with miso and soy sauce
• Mosaebi no Sashimiもさえびの刺身a deep-sea shrimp found only in the Sea of Japan, eaten raw
• Namaribushi to Shiro Tamanegi no Saladなまり節と白玉葱のサラダsmoked half-dried bonito tossed with sweet white onion
• Nara Kaki Namasu柿なますdaikon and carrot in vinegar, sweetened with dried persimmon
• Onomi no Sashimi尾の身の刺身thin-sliced, marbled whale tail meat eaten raw
• Rakkasei Namasu落花生なますdaikon and carrot namasu softened with ground roasted peanuts
• Ruibeルイベfrozen raw salmon sashimi
• Sakana no Tataki魚のたたきsmall blue-backed fish minced fine with a knife
• Same Namasuさめなますthinly sliced shark blanched and dressed in fermented miso
• Kaki Namasu柿なますdried persimmon in a vinegared daikon salad
• Tako Momiuri蛸もみうりoctopus and salt-rubbed cucumber dressed in sweet vinegar
• Tobiuo no Sashimiトビウオの刺身sliced raw flying fish
• Torisashi鶏刺しlightly seared chicken sliced thin and dipped in soy sauce, raw at the core
• Hatahata Zushiハタハタ寿司Hatahata Zushi (Tottori) — vinegared sandfish stuffed with seasoned okara, no rice
• Wani no Sashimiワニの刺身thin-sliced mountain shark eaten with ginger soy sauce
• Yama Konnyaku no Sashimiやまごんにゃくの刺身Yama konnyaku sashimi — mountain-grown konjac sliced raw and dipped in wasabi-soy or vinegar-miso