Name: Isobe Zukuri (Sashimi Wrapped in Laver)
Ingredients: 6 x Sheets Nori; 1 lb Fresh fish fillet; 6 tb Chirizu -OR-; 6 tb Tosa Joyu

CATEGORY	CUISINE	TAG	YIELD
Seafood	Japanese	Fish, Japanese	6	Servings

INGREDIENTS

6	x	Sheets Nori
1	lb	Fresh fish fillet
6	tb	Chirizu -OR-
6	tb	Tosa Joyu

INSTRUCTIONS

DIPPING SAUCE
IN ADVANCE
Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of
nori).
  TO ASSEMBLE AND SERVE:
Pass the nori, one sheet at a time, over a flame to intensify it's flavor
and color.  Lay the nori flat on a hard surface (the japanese use a bamboo
mat to facilitate rolling) with the wide side of the mat facing towards
you.  Place a long slice of fish along the length of the nori and roll the
nori into a long, thick, tight cylinder.  Cut crosswise into 1 1/2" slices
with a sharp knife. Roll and cut the remaining fish and nori in the same
way.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip

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