Shinji's father made this sashimi platter for dinner recently. On the top row on the left is tairagai (Japanese pen shell) with a rich texture and on the right is tachiuo (cutlassfish), a light whitefish.
In the middle row there is chutoro from tuna, aori ika (bigfin reef squid), and some sanma (Pacific saury) marinated in vinegar.
On the bottom row is sanma (Pacific saury) briefly marinated in vinegar and tako (octopus) from Hokkaido.
August Seasonal Sashimi
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