Ajino Namerou

• 2 x 185 g (6½ oz) sashimi-grade Japanese horse mackerel
• 4 shiso (perilla) or coriander

Ask the fishmonger to fillet the horse mackerel. Remove the skin. Cut the fillets in half lengthways, then pin-bone and thinly slice the fish. Shred the herb leaves. Chop the ginger and chives. Place the fish, herbs, ginger, chives and miso on a chopping board. Using a large knife, chop everything together to produce a tartare texture. Combine the horse mackerel tartare with the soy sauce and o