Oita Seki Aji Sashimi

Rinse the Seki Aji fillet gently under cold water and pat thoroughly dry with paper towels.

Place the Seki Aji fillet skin-side down on a clean cutting board. Using a very sharp sashimi knife, slice the fillet against the grain into uniform pieces, approximately 0.5 cm thick.

Peel the Daikon radish and grate it finely. Lightly squeeze out any excess water from the grated Daikon radish.