There are 4 basic cuts for Sashimi. A very sharp, heavy knife is a must. 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.

Kaku Giri (cubic cut). This style of cutting is more often used for tuna fish. Cut the fish as above, then cut the slices into 1/2" cubes. 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, then cut lengthways into 1/4" wide strips.

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 about « 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 Sashimi with its own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hor d' oeuvre, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce.

Set salmon in a pan and sprinkle rock salt over fish. Chill for 2 days. Debone and remove skin from salmon. Shred or dice. Place in a bowl and chill. Dice tomatoes and onion. Chop green onions. Mix all ingredients together, chill till ready to serve. Place a few ice cubes in mixture to keep it moist and cool.