The delicate art of preparing sashimi is an essential skill in Japanese cooking. At the forefront of this culinary masterpiece is tuna, which, when sliced properly, offers a buttery, melt-in-your-mouth experience. Here’s a step-by-step guide to slicing tuna for sashimi.

Preparing Your Tools

Before you get started, ensure you have the following:

  • A sharp, long, thin-bladed knife - a sashimi knife, also known as a Yanagiba, is best for this.

  • A clean cutting board - ideally one dedicated to raw fish to avoid cross-contamination.

  • Fresh tuna - for the best sashimi, use sashimi-grade tuna, which is fresh and has been handled and stored correctly.

Step 1: Remove the Skin

First, place the tuna on the cutting board with the skin side down. Make an incision between the meat and the skin at the tail end. Angle your knife slightly towards the skin (the knife blade should be around 10-15 degrees off of horizontal). Grip the tail end of the skin and gently pull it back, using your knife to separate the skin from the fish. Continue this cut towards the head of the fish.

Step 2: Cut into Blocks

Depending on the size of your tuna, make perpendicular cuts along the length of the fish to section it into smaller blocks. These manageable “logs” of tuna should be about 2 inches wide.

Step 3: Slice into Sashimi

Hold one of your tuna blocks with the grain running horizontally. Slice diagonally against the grain, starting from the corner of the fish. Your knife should be at approximately a 45-degree angle to the direction of the grain.

Each slice of sashimi should be around 0.4 - 0.8 cm (about 1/8 - 1/4 inch) thick, but you can adjust to your preference.

Remember: Sashimi is meant to be one-bite, so your slices should not be too large!

Step 4: Repeat and Serve

Repeat the process with the rest of the tuna blocks. Arrange your slices on a plate and serve with soy sauce and wasabi.

The art of slicing tuna for sashimi takes practice. Don’t be discouraged if your first few attempts aren’t perfect. Keep refining your technique, and you’ll be a master in no time!

Now you’re ready to serve exquisite tuna sashimi at home, offering your guests a taste of this traditional Japanese delicacy. It’s an art form in itself, turning a beautiful piece of fresh tuna into an elegant dish. Enjoy this fantastic experience of culinary creation!