1/2lbsashimi grade tunaor any other fresh fish you like
1Tablespoonwasabiyou can get this ready made in a tube or make your own with wasabi powder
1/2lbshredded daikon radish
1container pickled ginger
soy sauce
roeOptional
Instructions
Using a very sharp knife, cut the pieces of fish against the grain to about 1/4 slices or less.
Arrange the fish on a Japanese tray along with a bunch of daikon radish, some wasabi and ginger slices. It is customary to serve with a little dish for the soy sauce and your guest will mix the wasabi with the soy sauce to the desired amount of heat. The ginger is used to cleanse the palate between different bites.