INGREDIENTS

INSTRUCTIONS

CUTTING THE FISH: There are 4 basic cuts for Sashimi.  A Very sharp,
heavy knife is a must. 1.  Hara Giri (Flat Cut)  Most popular cut.
Suitable for any filleted fish.  Holding the fish firmly, cut  straight
down in slices about 1/4" to 1/2" thick and 1" wide,  depending on the
size of the fillet.  2.  Kaku Giri (Cubic Cut)  This style of cutting
is more often used  for tunny fish.  Cut the fish as above, the cut the
slices into 1/2"  cubes.  3. Ito Zukuri (Thread Shape)  Although this
technique may be used  with any small fish, it is especially suitable
for squid.  Cut the  squid straight down into 1/4" slices, the cut
lengthways into 1/4"  wide strips.  4.  Usu Zukuri (Paper Thin Slices)
Place a fillet of bass or bream  on a flat surface and, holding the
fish firmly with one hand, slice  it at an angle into almost
transparent sheets.  TO SERVE: Sashimi may be composed of one fish or a
variety of fish.  To serve as part of a meal, arrange the fish
attractively on  individual serving plates.  Garnish each plate with
obout 1/2  teaspoon of wasabi and decorate with strips of daikon,
carrot and/or  celery.  Cover with a sheet of plastic and refrigerate
for NO MORE  THAN 1 HOUR before serving. Pour the dipping sauce of your
choice  into tiny dishes and accompany each serving of Sahshimi with
it's own  sauce.  The wasabi may be mixed with soy sauce or tosa joyu
to taste.  To serve as an hors d' oerve, arrange two or more varieties
or cuts  of sashimi on a serving dish and accompany with dipping sauce.
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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Nutrition (calculated from recipe ingredients)
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Calories: 669
Calories From Fat: 180
Total Fat: 20.2g
Cholesterol: 479.9mg
Sodium: 1586.2mg
Potassium: 1662.2mg
Carbohydrates: 20g
Fiber: <1g
Sugar: 1.1g
Protein: 95.5g