sweetened soy. Sashimi () Sashimi () is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include: Fugu (): sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed. : live sashimi : raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped raw fish (Japanese jack mackerel or Sardine), spiced with the likes of chopped spring onions, ginger or garlic paste. : horse meat sashimi, sometimes called sakura (), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto. Basashi features on the menu of many izakayas, even on the menus of big national chains. : chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures is typically liver of calf served completely raw (the rare version is called "aburi": あぶり). It is usually dipped in salted sesame oil rather than soy sauce. Soups (suimono () and shirumono ()) The soups (suimono () and ()) include: Miso soup (): soup made with miso suspended in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu. Tonjiru (): similar to Miso soup, except that pork is added to the ingredients (): soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots () or "osumashi" (): a clear soup made with dashi and seafood or chicken. Zōni (): soup containing mochi rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day. Pickled or salted foods (tsukemono, ) These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges. Ikura (): salt cured and pickled soy sauce salmon roe. : Salt-cured cod roe or pollock roe : salt-cured and red pepper pickled pollock roe Shiokara (): salty fermented viscera Tsukemono (): pickled vegetables, hundreds of varieties and served with most rice-based meals Umeboshi (): small, pickled ume fruit. Usually red and very sour, often served with bento () lunch boxes or as a filling for onigiri. Tsukudani (): Very small fish, shellfish or seaweed stewed in sweetened soy for preservation : vegetables such as cucumber or wakame,