Akami Recipe

Inspect and chill

Keep the akami chilled until just before slicing. Ensure the loin is very cold (near 32–38°F / 0–3°C). Pat the surface dry with paper towels to remove any excess moisture.

Trim and portion

Using a very sharp, long-bladed knife, trim away any silver skin, bloodline, or discolored tissue from the loin. Remove the center bloodline if present. Portion the loin into 2 equal pieces (each about 150 g) if desired for easier slicing.

Season lightly

Lightly sprinkle the trimmed akami with the kosher salt and white pepper on both sides. If using, brush a thin film (about 1 tsp) of neutral oil to give a slight sheen; this also helps the fish slice cleanly.

Slicing technique

Hold the loin steady with your non-dominant hand (use a clean cloth to protect fingers). With a single smooth pull-through motion of the knife, slice the akami at a 45° angle into 6–8 sashimi slices about 5–7 mm thick. Wipe the blade between cuts if it becomes sticky, keeping strokes smooth and unchopped.

Optional light marinade

If you want a flavor accent, combine sesame oil (1/2 tsp), mirin (1 tsp), and ponzu (1 tbsp). Lightly brush or drizzle about 1/2 teaspoon of this mixture across the slices (do not soak). This amplifies umami while keeping the lean tuna character.

Arrange the daikon (julienned or shredded) in a small mound on a chilled plate. Fan the tuna slices neatly across or beside the daikon so each slice is visible and easy to pick up with chopsticks.

Place 1 shiso leaf at the edge of the daikon. Add a small mound of wasabi paste and a few slices of pickled ginger on the plate. Scatter the thin sliced scallion and toasted sesame seeds lightly over the tuna if using.

Serve with small dipping dish(es) of soy sauce and a lemon wedge on the side. Provide chopsticks and advise diners to apply a small amount of wasabi to the soy sauce (or directly to the fish) according to taste.

Consume sashimi immediately for best quality. If you must store leftovers, wrap tightly in plastic and keep at the coldest part of the refrigerator and use within 24 hours. Do not refreeze sashimi-grade fish after thawing.