Updated: September 26, 2019
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The Ultimate Sashimi Recipe (With Clear and Simple Instructions)

This advanced sashimi recipe has been developed over many years of trial and error. I have made it into a very simple set of instructions that most people should have no problem following. Good luck, and happy sashimi making!

Feel free to follow favy!

Step 1: Slice the Fish

Take a sharp knife, and carefully cut the piece of fish into bite-sized slices.
slicing_sashimi

That's it! You're Finished!

Whew, that was hard! If you've made it all the way to the end of the recipe, thanks so much for reading! As you can see, making sashimi is quite complicated, and can be easy to mess up if you don't follow the recipe very closely.

Wait a second, is that really it??

Okay, sarcasm aside, sashimi is actually really easy to make. However, it never seems to taste quite as good when you make it yourself as when you eat it at a restaurant, right? Well, it turns out that there are actually some important things to keep in mind when making sashimi that can improve the taste:

Get a sharp knife

sashimi_knife
This one is probably pretty obvious, but having a sharp knife is essential to being able to cut through a fish. Having a sushi knife isn't necessarily required, but they do make the job quite a bit easier. There's a reason that Japanese knives are some of the most prized and expensive in the world.

Cut in one, smooth motion

finishing_a_sashimi_slice
When cutting through the fish, start the cut with the back edge of the blade (the part closest to your hand) and smoothly pull the blade towards yourself, cutting through the entire fish in one motion finishing with the blade tip. If your knife isn't sharp enough to do this, sharpen it!

Cut perpendicular to the lines in the fish flesh

pixta_43337364_S
Line up your cuts to be perpendicular (90 degrees) to the lines running through the fish (in the case of tuna or katsuo. For fish with wavy lines running through the flesh, line up your blade perpendicular to the overall trend of the lines.
Make your cuts as even as possible.

In Closing

Hopefully you found this "recipe" helpful in your sashimi making endeavor. For more information about sashimi in general, check out our sashimi article:
DeLong
I live in west Tokyo and spend most of my time thinking about food or going bouldering.

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