{ "model": { "rank": 6521, "code": "thing-q190715", "model_id": "vr.tr.sashimi", "name": "sashimi", "purpose": "Enable an AI agent to recognise a sashimi preparation, assess its documented condition and handling history, and decide whether it may be prepared, served, held or withdrawn.", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/q190715/", "tier": 2, "score": 60, "payload": { "layer": "wikidata", "aliases": [ "rui-be", "Torisashi", "basashi", "Odori ebi", "Ika sōmen", "Mizugai", "funanoko-mabushi", "Katsuo no tataki", "ikizukuri", "funamori" ], "aliasCount": 10, "merged": 10, "knownIn": 60, "facets": null, "markers": [], "lexicalClass": "", "senseRank": null, "alsoRegisteredAs": "vr.tr.sashimi", "source": { "dataset": "wikidata", "item": "Q190715", "url": "https://www.wikidata.org/wiki/Q190715", "license": "CC0 1.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T15:04:25Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.01197174, "turns": 1, "seconds": 139.1, "error": null }, "codex": { "seconds": 75.3, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07c63-9933-7f42-b6d8-552da4dfb7fb\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: sashimi\nRegistry id: vr.tr.sashimi\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\nA Vercy m" } } }, "metaModel": { "id": "THING-Q190715", "registryId": "vr.tr.sashimi", "name": "sashimi", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q190715/", "model": { "registry_id": "vr.tr.sashimi", "name": "sashimi", "purpose": "Enable an AI agent to recognise a sashimi preparation, assess its documented condition and handling history, and decide whether it may be prepared, served, held or withdrawn.", "definition": "Sashimi is a Japanese plated preparation of raw, or only briefly treated, muscle of fish, cephalopod, shellfish, or rarely other flesh, cut to a defined slice geometry and served without vinegared rice as the starch vehicle.", "scope_statement": "This model owns an identifiable portion or batch of sashimi: its edible material, preparation, cut, handling evidence, presentation and disposition, from designation for sashimi preparation through service or withdrawal.", "in_scope": [ "Ingredient identity and the preparation's designation as sashimi", "Cut geometry, portion composition and physical integrity", "Source, treatment and handling evidence attached to the portion or batch", "Observed condition and evidence supporting service eligibility", "Accompaniments, exposure during service and final disposition" ], "out_of_scope": [ "The whole animal, its biology and its capture or farming operation", "General seafood inventory before allocation to sashimi preparation", "Sushi preparations organised around seasoned rice", "Recipes and production models for sauces, rice and garnishes", "Kitchen equipment, premises and staff management", "The diner's health profile and the applicable food-safety regulatory system" ], "distinguishing_features": [ "Determine whether the preparation is designated and presented as sashimi; raw fish alone does not establish this identity.", "Check whether seasoned rice forms the assembled preparation: fish placed on or enclosed with such rice generally requires a sushi boundary decision.", "Record whether the principal material is sliced, minced, scraped or otherwise divided; distinguish sashimi cuts from tartare and other chopped preparations.", "Record cooking, searing, curing and marinating explicitly; resolve borderline preparations through a documented culinary convention rather than assuming all sashimi must be untreated raw fish.", "Identify the actual edible material instead of inferring fish from the name; non-fish and non-seafood uses of sashimi require an explicit scope decision." ], "characteristics": [ { "name": "Culinary designation", "kind": "category", "unit_or_values": "Declared preparation name and supporting culinary convention; unresolved", "why_it_matters": "Separates sashimi identity from the mere presence of uncooked animal material." }, { "name": "Edible material identity", "kind": "relation", "unit_or_values": "Ingredient record with declared species, identification confidence and anatomical part", "why_it_matters": "Supports recognition, substitution checks and selection of relevant handling requirements." }, { "name": "Preparation treatments", "kind": "category", "unit_or_values": "Recorded sequence of freezing, thawing, searing, cooking, curing, marinating or other treatments; unknown", "why_it_matters": "Treatments affect both the preparation boundary and the evidence needed before service." }, { "name": "Cut geometry", "kind": "measurement", "unit_or_values": "Thickness, length and width in mm; orientation relative to muscle fibres where applicable", "why_it_matters": "Distinguishes intended cuts and supports assessment of portion consistency and physical damage." }, { "name": "Portion quantity", "kind": "measurement", "unit_or_values": "Edible mass in g and piece count", "why_it_matters": "Makes the assessed and served quantity explicit." }, { "name": "Source-lot linkage", "kind": "relation", "unit_or_values": "Links from each ingredient component to supplier lot and supporting records", "why_it_matters": "Allows evidence, recalls and unresolved identity issues to follow the affected pieces." }, { "name": "Time and temperature history", "kind": "measurement", "unit_or_values": "Timestamped temperature observations in °C, durations in minutes and explicit coverage gaps", "why_it_matters": "Provides evidence for evaluating holding and exposure against applicable requirements." }, { "name": "Observed sensory condition", "kind": "state", "unit_or_values": "Timestamped appearance, odour, texture and surface observations; unassessed", "why_it_matters": "Records deterioration or quality concerns without treating sensory acceptability as proof of safety." }, { "name": "Service eligibility", "kind": "state", "unit_or_values": "Not assessed; awaiting evidence; eligible under recorded criteria; withheld; withdrawn", "why_it_matters": "Separates a documented decision from appearance, freshness claims or marketing labels." }, { "name": "Accompaniment and contact relationships", "kind": "relation", "unit_or_values": "Links to sauces, garnishes, other portions and relevant contact events", "why_it_matters": "Identifies additions and contacts that change the served portion's composition or assessment." } ], "affordances": [ "Identify and label the sashimi material, preparation and unresolved boundary cases.", "Allocate a traceable ingredient batch into documented cuts and portions.", "Compare treatment and handling evidence with the requirements applicable to the identified material and service context.", "Hold or present a portion while recording temperature, elapsed time and contact events.", "Release for service, withhold or withdraw a portion with an explicit decision basis.", "Trace affected portions back to source lots and forward to service or disposal." ] }, "sources": [ { "id": "wp-sashimi", "title": "Sashimi", "url": "https://en.wikipedia.org/wiki/Sashimi", "what_it_supports": "Name, Japanese culinary identity (刺身), distinction from sushi, common species and cutting styles, and neighbour dishes.", "url_status": "live" }, { "id": "fda-hazards", "title": "Fish and Fishery Products Hazards and Controls Guidance", "url": "https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls", "what_it_supports": "Parasite-destruction freezing times for fish served raw, histamine (scombroid) controls, and that 'sashimi-grade' is not an FDA grade.", "url_status": "live" }, { "id": "eu-853", "title": "Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin", "url": "https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32004R0853", "what_it_supports": "EU hygiene rules for fishery products intended to be eaten raw, including freezing requirements later detailed in implementing rules.", "url_status": "live" }, { "id": "codex-rcp52", "title": "Code of Practice for Fish and Fishery Products (CXC 52-2003)", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/", "what_it_supports": "International hygiene and handling practice for fishery products, including those eaten without further cooking.", "url_status": "live" }, { "id": "tsuji-simple-art", "title": "Japanese Cooking: A Simple Art", "url": "", "what_it_supports": "Practitioner account of sashimi as a cut-and-plated course, slice geometries (hira-zukuri, usuzukuri, and related forms), and service with soy, wasabi, and garnishes - not as a rice dish." } ], "structure": { "bundles": [ { "id": "sashimi-identity", "name": "Sashimi identity", "description": "Establishes what the preparation is and why it belongs in this model.", "rationale": "Neither a raw appearance nor a fish ingredient is sufficient to identify sashimi.", "layers": [ { "id": "culinary-boundary", "name": "Culinary boundary", "description": "Records the designation and distinguishes neighbouring preparations.", "findings": [ { "id": "preparation-designation", "name": "Preparation designation", "description": "Capture the declared sashimi identity and the convention used to interpret it.", "questions": [ { "text": "What preparation name is used, and whose culinary convention supports classifying it as sashimi?", "kind": "definition", "id": "preparation-designation-q01" }, { "text": "Does its rice assembly, chopping, curing or other preparation place it within a neighbouring model?", "kind": "boundary", "id": "preparation-designation-q02" } ] } ] }, { "id": "material-identification", "name": "Material identification", "description": "Identifies the edible material independently of menu terminology.", "findings": [ { "id": "species-and-part", "name": "Species and edible part", "description": "Record material identity, anatomical part and uncertainty for each component.", "questions": [ { "text": "What species or other edible material and anatomical part does each component contain?", "kind": "definition", "id": "species-and-part-q01" }, { "text": "What supplier or identification evidence supports that identity, and where is it uncertain?", "kind": "provenance", "id": "species-and-part-q02" } ] } ] } ] }, { "id": "cut-and-portion", "name": "Cut and portion", "description": "Describes how the edible material becomes recognisable sashimi pieces and portions.", "rationale": "Cut thickness, orientation and integrity influence the intended eating qualities and distinguish preparations.", "layers": [ { "id": "slicing-intent", "name": "Slicing intent", "description": "Connects the intended cut to the material and observed geometry.", "findings": [ { "id": "cut-profile", "name": "Cut profile", "description": "Record the named or described cut and its measurable execution.", "questions": [ { "text": "What cut style is intended for this material, including orientation relative to muscle fibres where relevant?", "kind": "definition", "id": "cut-profile-q01" }, { "text": "What are the observed piece dimensions and their variation within the portion?", "kind": "measurement", "id": "cut-profile-q02" } ] } ] }, { "id": "portion-integrity", "name": "Portion integrity", "description": "Tracks the composition and physical condition of the assembled pieces.", "findings": [ { "id": "piece-composition", "name": "Piece composition and integrity", "description": "Make mixed assortments, quantities and cutting defects explicit.", "questions": [ { "text": "How many pieces and how much edible mass belong to each material in the portion?", "kind": "measurement", "id": "piece-composition-q01" }, { "text": "Which pieces show tearing, crushing, unwanted connective tissue or unintended bone or shell fragments?", "kind": "measurement", "id": "piece-composition-q02" } ] } ] } ] }, { "id": "source-and-treatment-evidence", "name": "Source and treatment evidence", "description": "Connects sashimi components to their origin and relevant treatment records.", "rationale": "Suitability for the intended service cannot be established from the preparation name or visual inspection.", "layers": [ { "id": "lot-continuity", "name": "Lot continuity", "description": "Maintains source identity through trimming, slicing and assortment assembly.", "findings": [ { "id": "piece-to-lot-trace", "name": "Piece-to-lot trace", "description": "Associate each component with the records supporting its identity and supply history.", "questions": [ { "text": "Which source lot supplied each component, including components combined on one plate?", "kind": "provenance", "id": "piece-to-lot-trace-q01" }, { "text": "Where did trimming, repacking or mixing interrupt the link between pieces and source records?", "kind": "provenance", "id": "piece-to-lot-trace-q02" } ] } ] }, { "id": "treatment-applicability", "name": "Treatment applicability", "description": "Separates treatments performed from claims about what those treatments establish.", "findings": [ { "id": "documented-treatment-basis", "name": "Documented treatment basis", "description": "Record actual treatments and the external requirements used to evaluate them.", "questions": [ { "text": "What freezing, thawing, heating, curing or other treatments are documented, with process parameters and record sources?", "kind": "provenance", "id": "documented-treatment-basis-q01" }, { "text": "Which requirements or exemptions apply to this identified material and intended service, and what evidence supports their application?", "kind": "boundary", "id": "documented-treatment-basis-q02" } ] } ] } ] }, { "id": "condition-and-service-eligibility", "name": "Condition and service eligibility", "description": "Combines handling history, observations and decision criteria for the sashimi portion.", "rationale": "A portion may look acceptable while lacking the evidence needed to authorise service.", "layers": [ { "id": "handling-exposure", "name": "Handling exposure", "description": "Tracks relevant conditions across thawing, slicing, holding and display.", "findings": [ { "id": "exposure-history", "name": "Exposure history", "description": "Record observed time and temperature conditions and gaps in monitoring.", "questions": [ { "text": "What timestamped temperatures and exposure durations are known during thawing, slicing, holding and display?", "kind": "measurement", "id": "exposure-history-q01" }, { "text": "Which intervals lack reliable records, and which observations measured the food rather than its surroundings?", "kind": "provenance", "id": "exposure-history-q02" } ] } ] }, { "id": "condition-decision", "name": "Condition decision", "description": "Keeps sensory observations distinct from the basis for service eligibility.", "findings": [ { "id": "assessed-portion-state", "name": "Assessed portion state", "description": "Record the portion's observed condition and a bounded decision supported by evidence.", "questions": [ { "text": "What changes in colour, translucency, odour, texture, surface moisture or drip are observed, and when?", "kind": "measurement", "id": "assessed-portion-state-q01" }, { "text": "Under which recorded criteria may this portion be served, held pending evidence or withdrawn?", "kind": "action", "id": "assessed-portion-state-q02" } ] } ] } ] }, { "id": "presentation-and-disposition", "name": "Presentation and disposition", "description": "Tracks what accompanies the sashimi and what happens to it during and after service.", "rationale": "Plating, shared contacts and service exposure can change the composition and disposition of individual pieces.", "layers": [ { "id": "served-composition", "name": "Served composition", "description": "Identifies additions and relevant contacts in the presented portion.", "findings": [ { "id": "accompaniments-and-contact", "name": "Accompaniments and contact", "description": "Record sauces, garnishes and contact relationships affecting the served sashimi.", "questions": [ { "text": "Which sauces, garnishes and other edible components accompany or directly coat the sashimi?", "kind": "definition", "id": "accompaniments-and-contact-q01" }, { "text": "What shared knife, board, utensil or plate contacts are documented, and what ingredient or allergen information do they introduce?", "kind": "provenance", "id": "accompaniments-and-contact-q02" } ] } ] }, { "id": "service-endpoint", "name": "Service endpoint", "description": "Follows the portion from release through consumption, return or withdrawal.", "findings": [ { "id": "portion-disposition", "name": "Portion disposition", "description": "Record service events and the permitted next action for remaining pieces.", "questions": [ { "text": "When was the portion released, presented, returned or removed, and which pieces remain accounted for?", "kind": "provenance", "id": "portion-disposition-q01" }, { "text": "Given its documented exposure and applicable rules, what disposition is authorised for unserved or returned pieces?", "kind": "action", "id": "portion-disposition-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Maguro (tuna) sashimi, further split in practice into akami, chūtoro, and ōtoro by fat band of the loin", "White-flesh fish sashimi, especially sea bream (tai) and flounder (hirame), often as paper-thin usuzukuri", "Salmon (sake) sashimi, the dominant export-market form though historically less central in Japan", "Yellowtail sashimi (hamachi / buri, life-stage names of Seriola)", "Cephalopod sashimi: ika (squid, usually raw) and tako (octopus, usually parboiled then sliced)", "Bivalve and other shellfish sashimi, notably hotate (scallop) and awabi (abalone)", "Katsuo (skipjack) as tataki: seared exterior, raw interior, still sold and plated as a sashimi course", "Fugu tessa: licensed pufferfish sashimi, a separately regulated specialty rather than a general market form" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-identifiers", "name": "Identifiers and schemes", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "scheme": "Wikidata", "value_or_pattern": "Q20128", "note": "Item for sashimi as the culinary preparation; not a species or commodity code." }, { "scheme": "Japanese name", "value_or_pattern": "刺身", "note": "Standard written form; also seen as お造り (o-tsukuri) on high-end menus for the same class of plate." }, { "scheme": "HS (Harmonized System)", "value_or_pattern": "0302 / 0304", "note": "Trade headings for fresh or chilled fish and fillets that may be sold for sashimi; there is no sashimi-specific HS subheading." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "U.S. FDA Fish and Fishery Products Hazards and Controls Guidance, and 21 CFR Part 123 (seafood HACCP): parasite-kill freezing for fish to be eaten raw; histamine controls for scombroids. 'Sashimi-grade' is commercial language, not an FDA or USDA grade.", "EU Regulation (EC) No 853/2004 Annex III Section VIII, with freezing rules for fishery products intended to be eaten raw (as implemented, including Regulation (EU) No 1276/2011).", "Codex Alimentarius CXC 52-2003, Code of Practice for Fish and Fishery Products (FAO/WHO).", "Japan Food Sanitation Act (食品衛生法, Ministry of Health, Labour and Welfare): domestic sashimi is governed as a hygiene and cold-chain practice; freezing is not universally mandated as in the US/EU raw-fish rules.", "Japanese prefectural and MHLW licensing of pufferfish (fugu) processors: tetrodotoxin control, not a general sashimi standard." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "A standalone course in sushi-ya and kaiseki: sliced fish arranged with tsuma garnishes, soy sauce, and wasabi, eaten without rice as the vehicle.", "Supermarket and fish-shop tray packs in Japan labelled 刺身 or 刺身用, meaning the lot was handled for raw service.", "Restaurant and retail sale of loins and fillets marketed as 'sashimi-grade' in North America, Europe, and Australia - a handling/marketing claim, not a statutory grade.", "Conveyor-belt, takeaway, and home slicing of chilled salmon, tuna, and yellowtail portions.", "Regulated specialty service of fugu tessa in licensed Japanese (and a few overseas) restaurants." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "quantity": "Slice thickness", "typical_range": "about 1 (usuzukuri) to 7-10 (hira-zukuri)", "unit": "mm" }, { "quantity": "Portion mass as a course", "typical_range": "60-150", "unit": "g" }, { "quantity": "Holding / service temperature of the flesh", "typical_range": "0-4", "unit": "°C" }, { "quantity": "Parasite-destruction freeze (FDA option A)", "typical_range": "−20 or below for ≥7 days", "unit": "°C / days" }, { "quantity": "Parasite-destruction freeze (FDA option B)", "typical_range": "−35 or below until solid, then −35 for ≥15 hours", "unit": "°C / hours" }, { "quantity": "Histamine defect action level in scombroid species (FDA)", "typical_range": "50 (action); 500 (adulteration)", "unit": "mg/kg" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Anisakis and other nematodes in wild fish that was not frozen to a parasite-kill schedule or thoroughly visually inspected.", "Scombroid (histamine) poisoning from temperature-abused tuna, skipjack, mackerel, and related species.", "Bacterial and viral infection from raw service: Vibrio spp., Listeria monocytogenes, Salmonella, and norovirus, especially with broken cold chain or contaminated water/handling.", "Tetrodotoxin from fugu processed outside licensed removal of toxic organs.", "Ciguatera and other algal toxins in some reef fish, which freezing and slicing do not remove.", "Species substitution and mislabelling of high-value loins (tuna, snapper, and similar).", "Rapid quality failure after slicing: drip, browning, and off-odour from oxidation and surface drying, even when still microbiologically within a short chilled window." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ "Japan: wide species calendar, named cuts and slice geometries, and 刺身用 as a handling claim; freezing is not the default domestic control the way it is in US/EU raw-fish rules.", "Korea: hoe (회) is the closest everyday analogue - often thicker slices, commonly eaten with cho-gochujang rather than only soy and wasabi.", "North America, Europe, Australia: salmon-heavy plates; 'sashimi-grade' used in trade without a legal grade behind it.", "Hawaii: poke (cubed, seasoned) occupies much of the raw-fish retail niche that sliced sashimi occupies in Japan.", "Peru and Japanese-Peruvian kitchens: tiradito uses sashimi-like slices but with acid and chilli dressings." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Reported by the breadth pass; each item needs checking against its source before it becomes normative.", "evidence": [ { "name": "Nigiri sushi", "difference": "The same raw fish on a finger of vinegared rice; sashimi is the fish course without that rice vehicle." }, { "name": "Ceviche", "difference": "Flesh is acid-denatured in citrus (and usually cut as chunks or strips in a marinade), not served as untreated slices." }, { "name": "Crudo", "difference": "Italian or contemporary raw-fish plate, typically already dressed with oil, citrus, or salt; sashimi is customarily undressed until the diner adds soy and wasabi." }, { "name": "Carpaccio", "difference": "Shaved or pounded slices, classically beef, served under oil, lemon, and cheese or similar; geometry and dressing are not sashimi practice." }, { "name": "Poke", "difference": "Cubed fish mixed in sauce; not a composed slice plate." }, { "name": "Tataki", "difference": "Exterior is seared; when plated as a sashimi course (especially katsuo) the seared crust is the test, whereas classic sashimi has no cooked surface." }, { "name": "Hoe (회)", "difference": "Korean raw-fish service; separate by condiment set (cho-gochujang, ssam) and typically thicker cut, not by the fact of being raw sliced fish." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of sashimi this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which culinary references should govern inclusion of seared, cured, cooked, non-seafood and plant-based preparations described as sashimi?", "Which species-, origin- and jurisdiction-specific requirements govern treatment and service eligibility, and what documentation establishes any exemption?", "Which cut terminology and measurable quality criteria are appropriate for each included edible material?", "What evidence should substantiate supplier terms such as sashimi-grade, and how should unsupported claims be represented?", "Which validated criteria should govern holding, display and disposition after service for the intended operating context?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched. This entry carries no facets of its own, so they were inferred from its domain - a guess about a whole domain applied to one thing.", "facetsInferred": true, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a sashimi, record what state it is in, and decide what may be done with it.", "whatItIs": "Enable an AI agent to recognise a sashimi preparation, assess its documented condition and handling history, and decide whether it may be prepared, served, held or withdrawn.", "characteristics": { "substance": "material", "origin": "natural", "agency": "inert", "mobility": "varies" }, "whatYouCanDoWithIt": [ "observed and measured", "consumed or used up" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: rui-be, Torisashi, basashi, Odori ebi, Ika sōmen, Mizugai, funanoko-mabushi, Katsuo no tataki, ikizukuri, funamori.", "10 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it.", "Described in 60 Wikipedia languages, which is a measure of how widely the thing is known, not of how important it is." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a sashimi, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Mobility varies between examples.", "Does nothing on its own; everything it does, something else did to it.", "These come from the domain this entry sits in rather than from the entry itself, so treat them as a first guess about the whole domain applied to one thing." ], "whatCanBeDoneWithIt": [ "observe it, measure it, record its state", "use it up, and then need more of it" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "rui-be", "Torisashi", "basashi", "Odori ebi", "Ika sōmen", "Mizugai", "funanoko-mabushi", "Katsuo no tataki", "ikizukuri", "funamori" ] } ], "standing": "Described in 60 Wikipedia languages, which measures how widely it is written about rather than how important or how common it is. 10 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one sashimi from another, and a sashimi from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a sashimi sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a sashimi from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a sashimi is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a sashimi is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a sashimi is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a sashimi is, how it got there and where it may go (varies).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a sashimi is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a sashimi is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a sashimi passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a sashimi between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a sashimi, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a sashimi is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a sashimi and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a sashimi is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a sashimi performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a sashimi.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a sashimi at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "supply-and-consumption", "name": "Supply and consumption", "description": "Quantities, rates and what running out means.", "findings": [ { "id": "consumption-and-stock", "name": "Consumption, stock and replenishment", "description": "How much of a sashimi there is and how fast it goes.", "questions": [ { "id": "consumption-and-stock-q01", "text": "What identifies and describes the supply of a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "consumption-and-stock-q02", "text": "Who or what asserted this about the supply of a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "consumption-and-stock-q03", "text": "What may an agent decide or do once the supply of a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What sashimi is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name sashimi unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of sashimi exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How sashimi behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of sashimi, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is sashimi incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How sashimi can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is sashimi classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover sashimi, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a sashimi came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a sashimi and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a sashimi is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a sashimi, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a sashimi, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a sashimi is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 20, "findings": 22, "questions": 60 } } } }