Sashimi Moriawase

Preparation info
  • Serves


    • Difficulty


Appears in
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

The arrangement of a dish of sashimi is as important as the freshness of the fish. Choose two to five kinds of fish from each group and only use the freshest catch of the day.


  • 500 g/ lb total of fish from the 4 groups


  1. Make the tsuma (the daikon strands). Slice the daikon pieces very thinly lengthways, then cut the slices into very thin strips lengthways. Rinse thoroughly under running water, drain and put in the refrigerator.
  2. Prepare the cucumber. Trim and cut into 3cm/1¼in lengths, then cut each cucumber cylinder in half lengthways.
  3. Place the cucumber on a