Traditional Tuna Sashimi: Otsukuri Artistry Unveiled

Otsukuri: Traditional Tuna Sashimi

Otsukuri, a traditional form of Japanese sashimi, is a culinary art that emphasizes the delicate cutting and presentation of raw fish, particularly tuna. In this post, we will guide you through the process of preparing traditional tuna sashimi, a fundamental element of Japanese cuisine and a staple in kaiseki meals.

Ingredients:

• 5 to 8 g Toro per serving
• 2 pieces of tuna loin cut from Akami
• For the Soy Sauce: 9 parts soy sauce, 2 parts dashi, 1 part mirin (alcohol cooked off), 1 part sake (alcohol cooked off)
• For the Vegetables: 1 cup julienned daikon, ¼ cup thinly sliced scallions, 1 small Japanese cucumber
• Garnishes: 4 shiso leaves, Wasabi flowers (optional), 8 g wasabi paste, Soy sauce for serving

Instructions:

1. Preparing the Tuna: Begin by selecting the right kind of tuna. The loins are the main cuts used for sushi and sashimi. Cut the back top loin (sei) of the tuna into smaller blocks called saku, which will then be sliced for sashimi.
2. Cutting the Fish: For sashimi, square off two pieces (saku blocks) from the tuna loin. The hirazukuri cutting technique is ideal for slightly thicker pieces of sashimi. Pay attention to the fish’s movement and feel for the right way to cut, aiming for slices that can be eaten in a maximum of two bites.
3. Creating Sashimi Rosettes: For a unique presentation, slice the tuna very thinly at a slight angle. Arrange 20 slices in 4 lines on your cutting board, overlapping 5 slices vertically for each rosette. Roll the slices using chopsticks to form a rosette.
4. Soy Sauce Blend: Mix 9 parts soy sauce, 2 parts dashi, 1 part mirin, and 1 part sake. Refrigerate until ready to serve.
5. Plating Otsukuri: Emphasize beauty in plating, arranging the sashimi on the plate with a sense of movement. Add a small mound of julienned daikon and place the sashimi slices artistically. Garnish with shiso leaves, wasabi flowers, and a side of the soy sauce blend.
6. Serving: Otsukuri is best enjoyed fresh. Serve immediately with the garnishes and the special soy sauce blend.

Final Thoughts: Otsukuri is not just about slicing and serving raw fish. It’s about respecting the ingredients and enhancing their flavor, texture, and appearance through masterful cutting and artistic presentation. This traditional tuna sashimi recipe brings a piece of authentic Japanese culinary art to your table, allowing you to savor the rich, delicate flavors of the ocean in every bite​​​​.

Explore more information about Japanese cooking here.

Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.