| It is sometimes confused with sashimi, but uchimi consisted of ingredients generally cut more thickly than sashimi and served not only with the fins but the skin and the backbone and meat around it as well; thus, there were numerous preparation methods and degrees of complexity. |
文献によっては刺身と混用されていることもあるが、こちらは総じて刺身よりも分厚く切り、盛り付けに鰭（ひれ）だけでなく皮や中落ちまでも利用するなど、調理法が極めて多彩かつ複雑であった。 |