Rui-be

Partially thaw the frozen raw salmon until it is firm enough to slice but still very cold and slightly icy to the touch.

Using a very sharp knife, slice the partially frozen salmon into thin, uniform pieces, approximately 3-4mm thick. Arrange the sliced salmon neatly on a chilled serving plate.

In a small bowl, combine the koikuchi soy sauce, sake, and mirin. Stir well to create the dipping sauce.