Sashimi

Preparing the Fish

Ensure that the fish is fresh and sashimi-grade. It’s crucial to use high-quality fish for sashimi to ensure safety and the best taste.

Using a very sharp knife, cut the fish into thin, even slices. The thickness of the slices can vary based on preference, but they are typically about 1/4 inch thick.

Plating the Sashimi

Arrange the fish slices neatly on a plate. If using, place julienned daikon radish and shiso leaves on the plate for garnish.

Optionally, you can add a few slices of fresh lemon or lime on the side.

Serving

Serve the sashimi with small dishes of soy sauce and wasabi on the side for dipping. Include pickled ginger as a palate cleanser between different types of fish. To eat, dip each piece of sashimi lightly in the soy sauce and add a small amount of wasabi if desired.