Preparation And Service
Not soaking tsuma and garnish in ice water — produces harsh, limp, dead-tasting garnish. Cutting all fish same thickness. Multiple knife strokes per slice. Plating fish flat on bare plate. Mixing wasabi into soy sauce. Serving on warm plate. Cutting too far in advance. Dull knife. Not wiping blade between cuts.
Not soaking tsuma and garnish in ice water — produces harsh, limp, dead-tasting garnish. Cutting all fish same thickness. Multiple knife strokes per slice. Plating fish flat on bare plate. Mixing wasabi into soy sauce. Serving on warm plate. Cutting too far in advance. Dull knife. Not wiping blade between cuts.
This is the professional-depth technique entry for Sashimi preparation and service, including full quality hierarchy, species precision, and cross-cuisine parallels.
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