Sashimi with Chef Morimoto

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Using a single, smooth, backwards motion, Chef Morimoto slices 1/4″-pieces of tuna loin for his tuna rose. André Baranowski
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Chef Morimoto slices and lays out the tuna sashimi in an overlapping arch. André Baranowski
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The slices of tuna layed out in preparation for rolling a tuna rose. André Baranowski
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Chef Morimoto rolls the tuna slices starting from the left towards the right to make the tuna rose. André Baranowski
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Chef Morimoto trims the pointed edges on one side of the tuna rose to create a smooth surface. André Baranowski
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Chef Morimoto’s finished tuna rose. André Baranowski
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Chef Morimoto demonstrates proper slicing technique by beginning each cut with the heel of the knife blade. André Baranowski
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Chef Morimoto slices thick rectangles of tuna loin for sashimi. André Baranowski
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Chef Morimoto stacks the sashimi slices together. André Baranowski
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Chef Morimoto demonstrates the yanagi’s ability to slice vertically in a single downward motion, starting at the heel of the blade. André Baranowski
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Chef Morimoto’s finished sashimi plate: his tuna rose, sashimi slices, and garnish of cucumber-fish scales.