| However, it appears that the term was generally limited to saltwater fish such as tai (a species of reddish-brown Pacific sea bream); moreover, it is recorded in "Morisada Manko"(Kinsei Fuzokushi), dating from the end of the Edo period, that such dishes prepared using freshwater fish were also referred to as 'sashimi' in the Kansai region. |
ただし、原則として鯛などの海の物に限られていたようで、淡水魚の場合は関西でも「刺身」といったことが幕末の喜多川守貞『守貞謾稿（近世風俗志）』に記されている。 |