| • | Use a very sharp, flat-bladed knife to remove any skin from the fish.
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| • | Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
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| • | Try to make each cut one motion in one direction, taking care not to saw the fish.
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| • | Use a zester to scrape the carrot and daikon into long fine strips or cut 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. |
