Dolphin meat is dense and such a dark shade of red as to appear black. Fat is located in a layer of blubber between the meat and the skin. When dolphin meat is eaten in Japan, it is often cut into thin strips and eaten raw as "sashimi", garnished with onion and either horseradish or grated garlic, much as with "sashimi" of whale or horse meat ("basashi"). When cooked, dolphin meat is cut into bite-size cubes and then batter-fried or simmered in a "miso" sauce with vegetables. Cooked dolphin meat has a flavor very similar to beef liver.