刺身Sashimi (Sliced Raw Fish)
- 帆立の刺身Raw Scallop
As I posted before, I don’t like eating sashimi without rice, especially when it's fatty fish. This was what I could handle without rice.
BTW, it doesn’t show well, but behind the shiso leaf, there’s a heap of shredded daikon and cucumber. 
For that, first you need to make real thin, paper-like strips of daikon (called katsura-muki). I know my katsura-muki is so laughable, especially using this kind of knife is stupid...;P
sheesshh, 'don't think I could make that paper thin..long time no hear Obachan. I have been very busy the past few months..
ReplyDeletePosted by Ting Aling
Wow..!! that is paper think.. Obachan.. :)
ReplyDeletePosted by MrsT
you must have a great knife, too...haha....
ReplyDeletePosted by carlyn
Ting Aling --- Hey, so nice to hear from you :) Sorry I haven't commented on your blog for quite a while.... That daikon wasn't really paper thin, so that's why I took its photo on a dark-brown plate so that it looks "as if" it's paper thin ;P
ReplyDeleteMrsT --- Naw, not that thin, to tell you the truth.
carlyn --- Well, this knife is only as big as a fruit knife and definitely not made for katsura-muki or slicing sashimi. Professionals would laugh so hard at my using this knife for those purposes.
Posted by obachan