Traditional Flounder Sashimi with Ponzu Sauce

Using the usu-zukuri technique, the fish is cut so thin that you can see the color of the plate underneath on which the sashimi is presented. Creating such slices makes the fish easy to chew and appealing to look at (as if those slices on the large platter resembled the petals of a chrysanthemum; see page 163). Here I serve the sliced fish with traditional ponzu sauce (page 78) and momiji oroshi, spiced grated daikon (page 75).

To prepare this dish