Salmon and tuna sashimi

1. Buy only sushi-grade fish that is safe to eat raw and has been frozen beforehand (at least -20 °C for 24 hours), and keep it cold throughout.

2. Shave the daikon into hair-thin strips, soak in iced water for 5 minutes to crisp, then drain well.

3. Pat the fish dry and, with the sharpest knife you have, cut it across the grain into 7-8 mm slices in a single pulling stroke – don't saw.

4. Pile the daikon strips on a cold plate, set shiso leaves in front and lay the fish slices on them, slightly overlapping by type.

5. Add a small mound of wasabi alongside and serve the soy sauce in separate small dishes.

6. Serve at once, well chilled.

Tip: Dip only one corner of the sashimi in the soy sauce, and put a little wasabi on the fish – don't stir it into the sauce. A basil leaf with a little mint works instead of shiso.