Sashimi Moriawase

Check the freshness of the fish: the smell should be neutral to faintly briny, the flesh should be elastic, the eyes clear (for whole fish), and the surface should be glossy. Do not use fish with a strong odor or slime.

Remove any bones with tweezers: place the tweezers under the bone and pull in the direction of the bone growth to avoid tearing the flesh. Then pat the portions dry with paper towels so water doesn't interfere with slicing.

Trim the white radish (daikon) and grate or julienne it with a mandoline into fine strands. rinse briefly in cold water, then drain and dry thoroughly to remove excess moisture.

Prepare the serving plate (a chilled plate is recommended) and place small dishes for soy sauce and wasabi. also prepare pickled ginger and shiso leaves for garnish.

No heat is required. keep the fish cold. If using fish that was previously deep-frozen (for parasite safety), thaw it slowly in the refrigerator for 12-24 hours and pat dry before slicing.

Keep the work surface and knife cool and clean: wipe the knife between cuts with a damp cloth, then dry. work quickly so the flesh doesn't lose freshness or warm up.

Slice the fish with a very sharp knife in a single smooth stroke against the grain, making even slices about 5-7 mm thick. Hold the piece firmly, but do not crush it. for thin slices, angle the knife slightly.

Place a bed of thin daikon strands on the chilled plate and arrange each fish variety in separate sections or strips for color contrast. Aim for an aesthetic balance of sizes and colors.

Garnish with shiso leaves and serve with soy sauce, wasabi, and pickled ginger. serve immediately, ideally at a temperature just above refrigerator temperature to preserve the texture and flavor of the fish.