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 At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process. READ NOW RELATED From a Biodynamic Frizzante to a Next-Gen Zinfandel, Here’s What a Natural Wine Pro Is Sipping Right Now And the food pairings she serves with them. RELATED Remembering Anne Saxelby, American Cheese Revolutionary Celebrating her cultured (and cultural) legacy.
