World Flavors Cookbook

Sashimi

The purest expression of Japanese cuisine — pristine slices of raw fish served with nothing but soy sauce, wasabi, and shiso. Sashimi celebrates the ingredient itself, demanding the finest fish and the sharpest knife.

Cuisine: Japan

Ingredients

• 200g sashimi-grade tuna (maguro)
• 200g sashimi-grade salmon (sake)
• 150g sashimi-grade yellowtail (hamachi)
• 1 block daikon radish for tsuma (garnish shreds)
• Fresh shiso leaves
• Wasabi (preferably freshly grated)
• Soy sauce (shoyu)
• Pickled ginger (gari)

Instructions

1. Ensure all fish is sashimi-grade and has been properly handled/frozen for safety.
2. Using a sharp yanagiba (sashimi knife), slice fish against the grain in smooth, single-pull strokes.
3. Cut tuna into 8mm-thick rectangular slices (hira-zukuri). Cut salmon similarly. Cut yellowtail slightly thinner.
4. Shred daikon into fine threads (tsuma) and mound on a plate as a bed.
5. Arrange slices artfully on shiso leaves, garnish with wasabi.
6. Serve with soy sauce in individual dipping dishes.