Raw seafood may seem like a strange ingredient to Westerners, but in Japan, it’s perfectly normal. In fact, it has a long history that’s led to its current popularity. Many traditions surround its use, and professional chefs prepare it in different and particular ways. Of course, the factor that ties it all together is that it’s delicious.

People trying Japanese dishes with raw seafood often have a lot of questions. If you’ve ever wondered about how this tradition came about and what it means for the taste and safety of the food, keep reading.

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