Sashimi with Chef Morimoto Published Jul 30, 2008 8:00 AM Food SHARE Using a single, smooth, backwards motion, Chef Morimoto slices 1/4″-pieces of tuna loin for his tuna rose. André Baranowski Chef Morimoto slices and lays out the tuna sashimi in an overlapping arch. André Baranowski The slices of tuna layed out in preparation for rolling a tuna rose. André Baranowski Chef Morimoto rolls the tuna slices starting from the left towards the right to make the tuna rose. André Baranowski Chef Morimoto trims the pointed edges on one side of the tuna rose to create a smooth surface. André Baranowski Chef Morimoto’s finished tuna rose. André Baranowski Chef Morimoto demonstrates proper slicing technique by beginning each cut with the heel of the knife blade. André Baranowski Chef Morimoto slices thick rectangles of tuna loin for sashimi. André Baranowski Chef Morimoto stacks the sashimi slices together. André Baranowski Chef Morimoto demonstrates the yanagi’s ability to slice vertically in a single downward motion, starting at the heel of the blade. André Baranowski Chef Morimoto’s finished sashimi plate: his tuna rose, sashimi slices, and garnish of cucumber-fish scales. MORE TO READ RELATED How a 40-Year-Old Hudson Valley Bakery Is Reimagining Itself for the Future Solar energy will power the bakery’s new-and-improved facility. READ NOW RELATED In Slovenia, Beekeeping Is Sacred—and Key for a Sustainable Food System The unparalleled taste of this country’s honey is no accident. RELATED Chucula (Ecuadorian Sweet Plantain Pudding) A simple, spoonable treat from South America’s western edge.
