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1
Select the fish species according to the season's shun principle — the species must be at biological peak at the time of service. A fish that is technically fine but out of season violates the foundational logic of mukozuke and disqualifies the course before the knife is raised. Confirm peak condition by pressing the flesh gently: it should spring back cleanly with no yielding or wateriness at the surface.
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2
Cut the daikon into fine, uniform ken (julienne) of consistent length. The strands should be cold, crisp, and free of moisture. Rinse briefly in iced water and drain thoroughly; they should feel taut and offer an audible snap when a strand is bent.
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3
Slice the fish using hikizukuri (drawing the knife toward the body in a single clean stroke) or sogi-giri (angled slicing) appropriate to the species — thin, uniform slices cut against the grain. Each slice should be of consistent thickness throughout its length, showing no torn edges or compression marks; the surface will appear translucent at its thinnest point and carry a clean, wet sheen.
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4
Select the vessel: a ceramic or lacquer piece chosen to complement the specific fish's color and the season's aesthetic — pale pink-tinged porcelain for spring sakura-dai, cooler blue-grey glazes for summer, warm earth tones for autumn, deep winter pieces for cold-season fish. The vessel's appropriateness is inseparable from the course's meaning. The piece should be clean, dry, and at room temperature.
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5
Arrange the sliced fish on the vessel with the leading edge oriented toward the diner for ease of pickup. Place the daikon ken to one side as tsuma. Set kinome or the seasonal herb in position — the garnish must not exceed three elements total: fish, tsuma, condiment. The composition should read as spare; nothing should compete with the fish for visual priority.
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6
Place the wasabi to the side of the fish — never pre-applied — and present the ponzu in a separate small vessel. The diner seasons to individual preference. The completed plate should carry a clean marine scent, cool and direct, with no off-notes; this is the confirmation of fish quality at the moment of service.