Maguro Sashimi

Ensure the maguro (sashimi grade tuna loin) is very cold. Using a very sharp sashimi knife, carefully trim any sinew or dark bloodline from the maguro.

Place the maguro on a clean cutting board. Slice the maguro against the grain into uniform pieces, approximately 0.5 cm thick and 2-3 cm wide, using a single, long drawing motion of the knife for each slice.

Peel the daikon radish. Using a mandoline or a very sharp knife, thinly slice the daikon into rounds, then stack and julienne into very fine strands (tsuma). Submerge the daikon tsuma in ice water for 5 minutes to crisp, then drain thoroughly.