Delicate Thinly Sliced Pufferfish Sashimi, Carefully Prepared

Ensure the fugu has been expertly prepared by a licensed fugu chef, removing all toxic parts. This recipe is for plating and serving only.

Thinly slice the daikon radish into very fine strands (tsuma) and julienne the shiso leaves. Finely mince the green part of the scallions for garnish.

Prepare a large, chilled serving platter. Create a bed of fresh ice on the platter to keep the fugu cool and firm throughout serving.

Delicately arrange the translucent fugu slices on the ice bed. A traditional presentation often involves fanning the slices in an overlapping pattern, resembling a chrysanthemum flower, starting from the center and working outwards.

Artfully place the prepared garnishes—daikon tsuma, shiso, and minced scallions—around the fugu. Slice the sudachi or yuzu lime into wedges and add them to the platter.

Serve immediately with individual small bowls of ponzu sauce for dipping. Guests can squeeze a little sudachi/yuzu juice into their ponzu for extra zest.