I learned how to cure the fish in vinegar from a master chef who works at a restaurant on the shores of Lake Kameyama in Kimitsu, Chiba Prefecture.The way of filleting the fish is my original idea. I thought it up for people who aren't good at the traditional way of filleting a fish.Even if a Pacific saury is marked "sashimi ready," the fish itself may not be fresh enough to eat raw. If you cure it with vinegar though you can eat it without worrying. Pacific saury is a soft fish, so if you firm it up by curing it in vinegar, the texture will improve. This way of filleting a fish is not very authentic. If you're used to filleting, do it the way you usually do. But if you have never filleted a fish the usual way you may end up with a lot of bones left in the flesh. But Pacific saury is an inexpensive fish and it's good practice, so please do challenge yourself to tackle this. Recipe by Tetsuamru

This is a way to practice breaking down a fish into 5 pieces (as opposed to the usual 3 pieces). Plus, even at the "inada" stage an amberjack is quite big! Let's give it a good try! That's the goal of this recipe...I think the only advice I can give is... practice and get used to doing this!How well can you remove the scales and skins cleanly in one go? I think it just depends on how sharp your knife is, and how often you've done it and are used to doing it.If your fish is not that big, the normal 3-piece filleting method (remove both sides of the fish, with the back bone in the middle) is fine. Recipe by Tatakaukokkusan

Largehead hairtail is in season now. My husband brought it home so I made sashimi and grilled it with salt.We call the sliminess on the skin 'nuta'. It is difficult to make sashimi from fillets so use a whole fish. You can't eat it as sashimi if it is not very fresh! The silver-coloured scales on the outside will upset your stomach but the skin itself is crunchy and nice! Recipe by Petoro

I learned this from my father, who has been eating surf clam for years.Wash the sand off very, very well!!Blanch the clam for just 10 seconds!!If you cook them for too long they will become tough, so watch out.Just blanch them briefly and they will become sweeter and tastier. Recipe by Mamipo-

I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.It's delicious even after it gets cold, so it is good for a snack or a side dish!If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.)Avoid blue-blacked fish, squid and octopus! Recipe by misareci

Any sashimi is OK. You can also use leftover sashimi. It's so delicious to eat with vinegared sushi rice→(for your reference: https://cookpad.wasmer.app/us/recipes/250450-vinegared-sushi-rice) instead of just white rice too.

I love the crunch of sesame seeds so I added it to a sashimi rice bowl.Choose whatever fish is in season. Winter: amberjack, yellowtail, crab. Spring: spring bonito, horse mackerel. Summer: octopus, largehead hairtail. Fall: mackerel, fall bonito; etc. Recipe by Matsujun

I was inspired by "Kombu jime" (a kombu marinade), which is a local speciality of Toyama prefecture. The shio-kombu really brings out the umami.The key to this recipe is the process of marinating the sea bream in the shio-kombu. It turns ordinary sea bream sashimi into something special overnight.You can use other white fish or squid instead of the sea bream. You can also turn this into ochazuke (rice with tea) by pouring hot water over it. It's really good this way too! For 1 serving. Recipe by Bajiru danshi

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

Buying enough sushi for everybody is expensive. If you prepare lots of other ingredients other than the sashimi, your seafood-wary kids will have a blast, too, and everyone will end up happy and well-fed.One time, I messed up my cooking, so we only had just a bit of ingredients left. What we did then was play a guessing game to make things fun -- one person would wrap up a secret sushi ingredient in a hand roll, and another person would eat it and try to guess what was in it. Recipe by Shomusan

Fusion at its finest folks! Fresh, chilly and always delicious! If you'd like to turn this dish into a meal - serve with Egg Drop or Hot and Sour Soup.

Notes from what I learned during a one-day sushi making class.I asked a former fishmonger, and according to him if you don't have a specialized fish cutting knife, a well sharpened kitchen knife is fine! Recipe by aki_kazumi