Kirimi vs. Sashimi: Sashimi was once called Kirimi
As you know, Sashimi (刺身) is a plate of fresh raw fish cut into thin slices.
It is a traditional Japanese dish that first appears in the document Suzuka-Kaki (鈴鹿家記)’s article dated June 10, 1399.
Kirimi vs. Sashimi
Sashimi has a long history and was once called Kirimi (切り身: meaning Cut Flesh), which refers to a cut.
However, many people couldn’t recognize what the cut was. So in the old days, fishtail fins were stabbed and served with Kirimi to clarify what the original was.
In the name of Sashimi, the Chinese character or Kanji 刺 means to stab, and because of the stabbed fish tail fins, Kirimi later came to be called Sashimi.
Kirimi is a cut such as meat, fish, or fruit. In modern times, unlike Sashimi, fish is cut into appropriately sized pieces for Kirimi.
While Sashimi is a dish of thinly sliced fish fillets, Kirimi’s fish can have skins and bones and thus may need to be skinned and boned.
In other words, Kirimi is an ingredient.
(Reference Pages: Wikipedia 刺身, Kotobank 切身 )