Here Shinji-san cuts hirame very thin for sashimi. This fish is farmed in Korea. The quality is surprisingly good. Hirame is slightly sweet and the meat has a strong texture to it. Which is also why you can cut it this thin.
We ate half on the first day and the other half we marinated overnight wrapped in a piece of konbu. This brings out the umami in the fish and changes the texture, aroma and flavor of the fish, making it richer all around. Shinji-san here is cutting the konbujime (konbu marinated) hirame here.
