Question: Is this food eaten with wasabi and ginger?
About the article "Udon", section "Cold".

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Wasabi-No-Ginger is a trained chef. 
Wasabi-No-Ginger is a fictional character from Marvel Comics. 
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.
Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate.
The sliced seafood that composes the main ingredient is typically draped over a garnish.
The typical garnish is Asian white radish, "daikon", shredded into long thin strands, accompanied by one green perilla leaf per slice .
Sashimi is normally served only with a dipping sauce (soy sauce with wasabi paste or such condiments as grated fresh ginger, or, for meat sashimi, ponzu), and such garnishes as shiso and shredded daikon radish.
Dimensions vary but are typically about 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick.
Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi, however.
Purists denounce the practice of mixing wasabi into soy sauce, saying that this dilutes the sharp hot flavor of wasabi .
Another way to flavor soy sauce with wasabi is to place the wasabi mound into the soy sauce dish and then pour it in.
This allows the wasabi to infuse the soy sauce more subtly.
A reputed motivation for serving wasabi with sashimi (and also "gari", pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood.
Other garnishes, more common in Japan than overseas, include red water pepper sprouts and a small chrysanthemum .
The chrysanthemum, unlike other garnishes, is not intended to be eaten, and in cheap service (such as at supermarkets) may be substituted with a plastic flower. 
Sushi is commonly eaten with condiments.
Sushi may be dipped in shōyu, soy sauce, and is usually flavored with wasabi, a piquant paste made from the grated root of the "Wasabia japonica" plant.
Japanese-style mayonnaise is a common condiment in Japan on salmon, pork and other sushi cuts.
True wasabi has anti-microbial properties and may reduce the risk of food poisoning.
The traditional grating tool for wasabi is a sharkskin grater or "samegawa oroshi".
An imitation wasabi ("seiyo-wasabi"), made from horseradish, mustard powder and green dye is common.
It is found at lower-end "kaiten-zushi" restaurants, in bento box sushi and at most restaurants outside Japan.
If manufactured in Japan, it may be labelled "Japanese Horseradish".
Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion.
In Japan, green tea ("ocha") is invariably served together with sushi.
Better sushi restaurants often use a distinctive premium tea known as "mecha".
In sushi vocabulary, green tea is known as "agari".
Sushi may be garnished with gobo, grated daikon radish, thinly sliced vegetables, carrots/radishes/cucumbers that have been shaped to look like flowers, real flowers and/or seaweed salad.
When closely arranged on a tray, different pieces are often separated by green strips called "baran" or "kiri-zasa" (切り笹).
Originally, these were cut leaves from, the "Aspidistra elatior" (葉蘭 "haran") and "Sasa veitchii" (熊笹 "kuma-zasa") plants, respectively, but today, the strips are usually made from green plastic. 
Pork meat is boiled in a broth that contains ginger and onions to reduce the smell.
Bossam is often eaten with oyster on top of the meat, this variety is called "gul bossam".
Gul bossam restaurants also provide "gamjatang" (potato soup), which is traditionally eaten first.