| • | Use a very sharp, flat-bladed knife to take aside any skin from the fish.
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| • | Place the fish in the freezer and cool it until it is only securely enough to be cut down thinly and evenly into slices, about 5 mm in width.
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| • | Try to make each cut down one motion in one direction, taking caution not to saw the fish.
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| • | Use a zester to scrape the carrot and daikon into longish fine strips or cut down them into fine julienne strips.
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| • | Arrange the fish pieces on a platter.
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| • | Garnish with the carrot and daikon raddish.
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| • | Sashimi is ready. Serve with the soy sauce and wasabi.
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