reducing food loss, cutting costs The radish slices are called “tsuma” and have served not only as a palate cleanser but also as a mount for the sashimi to give the fish a nice presentation.
In fact, sashimi is named for the slicing techniques used to create the lengthwise cuts. Like sushi, sashimi can be crafted out of various types of meat and seafood, both raw and cooked.
We learn how to make sashimi and salads with sashimi to savor fresh fish. 1. Cut the tuna, slicing straight down, using the hira-zukuri cut. Cut the sea bream, using the usu-zukuri cut ...